ArticleNucleic acids research2018
FlavorDB: a database of flavor molecules.
Article in Nucleic acids research, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 71 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
71 citing papers in PubMed.
- Article
- Insights into the potential metabolic basis of flavor formation during fermentation of black truffle (Food chemistry: X · 2026Article
- Artificial intelligence for food innovation.Nature food · 2026Review
- Molecular and Computational Basis of Taste Perception: A Review toward the "Digital Language of Taste".ACS omega · 2026Review
- Integrative Analysis of Volatile Flavor Compounds and Transcriptome Reveals Underlying Mechanisms Linked to Fatty Acid Content in Dabieshan Cattle.Foods (Basel, Switzerland) · 2026Article
- Elucidating the Material Basis and Receptor Mechanism of Bitterness inFoods (Basel, Switzerland) · 2026Article
- From Cookbooks to Networks: A Framework for Comparing Multiethnic Ingredient Systems in Transylvania.Foods (Basel, Switzerland) · 2026Article
- Hierarchies of smell: structuring the molecular odor space using semantic taxonomies and machine learning.Chemical senses · 2026Article
- Artificial intelligence in functional food innovation: Bioactive enhancement and formulation optimization: A quasi-systematic review.Food chemistry: X · 2026Review
- Electrochemical Sensors as a Tool for Taste Perception in Pharmaceutical Products: Advances and Perspectives.Biosensors · 2026Review
- A unified knowledge graph linking foodomics to chemical-disease networks and flavor profiles.NPJ science of food · 2026Article
- Evaluating Canadian yeast strains for novel new-make spirit applications.FEMS yeast research · 2026Article
- Influence of Cross-Regional Cultivation on the Flavor Characteristics ofFoods (Basel, Switzerland) · 2026Article
- Metabolomic and flavoromic insights into the effects ofFrontiers in nutrition · 2026Article
- A universal "Divide-and-conquer, precise reconstruction" strategy: Multiscale simulation-guided high-fidelity restoration and controlled release of rose aroma.Current research in food science · 2026Article
- A benchmark for assessing large language models on molecular-to-food and food-to-molecular prediction tasks.Frontiers in artificial intelligence · 2026Article
- Property-driven localization and characterization in deep molecular representations.Scientific reports · 2025Article
- A chemical language model for molecular taste prediction.NPJ science of food · 2025Article
- Discrimination and characterization analysis of key flavor compounds from TianshuiFood chemistry: X · 2025Article
- Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC-ToF-MS of the Longissimus Dorsi Muscle.Food science & nutrition · 2025Article
11 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
17 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and fragrances, it is valuable to have a repository of flavor molecules, their natural sources, physicochemical properties, and sensory responses. FlavorDB (http://cosylab.iiitd.edu.in/flavordb) comprises of 25,595 flavor molecules representing an array of tastes and odors. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure; exploring molecules of an ingredient; discovering novel food pairings; finding the molecular essence of food ingredients; associating chemical features with a flavor and more. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.