FlavorDB2: An updated database of flavor molecules

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-09-24 DOI:10.1111/1750-3841.17298

Mansi Goel, Nishant Grover, Devansh Batra, Neelansh Garg, Rudraksh Tuwani, Apuroop Sethupathy, Ganesh Bagler

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引用次数: 0

Abstract

Flavor is expressed through the interaction of molecules via gustatory and olfactory mechanisms. Knowing the pivotal role of flavor molecules in food and fragrances, the existence of a comprehensive repository becomes valuable. Such a repository encompasses the information of flavor molecules characterizing their flavor profile, chemical properties, regulatory status, consumption statistics, taste/aroma threshold values, reported uses in food categories, and synthesis. FlavorDB2 (https://cosylab.iiitd.edu.in/flavordb2/) is an updated database of flavor molecules with a user-friendly interface consisting of 25,595 flavor molecules. Among these, 2254 flavor molecules are associated with 936 natural ingredients from 34 categories. This repository simplifies the search for flavor molecules and their associated attributes. This platform offers multifaceted applications, including food pairing. FlavorDB2 serves as a standard repository of flavor compounds for researchers, chefs, and fragrance industry.

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FlavorDB2：最新的香料分子数据库。

香味是通过味觉和嗅觉机制的分子相互作用表现出来的。鉴于香料分子在食品和香精中的关键作用，建立一个全面的信息库就显得尤为重要。这样一个信息库涵盖了风味分子的信息，包括其风味特征、化学特性、监管状态、消费统计、味道/气味阈值、食品类别中的报告用途以及合成。FlavorDB2 (https://cosylab.iiitd.edu.in/flavordb2/) 是一个最新的香料分子数据库，具有用户友好界面，包含 25,595 种香料分子。其中，2254 种香料分子与 34 个类别中的 936 种天然成分相关联。该数据库简化了香料分子及其相关属性的搜索。该平台提供多方面的应用，包括食品配对。FlavorDB2 是研究人员、厨师和香料行业的标准风味化合物库。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.