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Is it just coincidence that many organic halogen compounds (especially chlorinated ones) tend to either taste or smell sweet? Examples include dichloromethane, vinyl chloride, chloroform, and sucralose. This chart also shows that many low-carbon haloalkanes have a sweet smell. If this isn't coincidence, what is the biochemical basis for this phenomenon?

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    $\begingroup$ Come to think of it, "sweet smell" is a misnomer in itself. Pure sugar doesn't smell much of anything, and sweet-smelling chemicals typically aren't sweet to the taste. $\endgroup$ – Ivan Neretin Aug 30 '17 at 6:03

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