FlavorDB


NAR Molecular Biology Database Collection entry number 173
Bagler, Ganesh; Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; NK, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet; Nagpal, Rashmi
1Center for Computational Biology, Indraprastha Institute of Information Technology (IIIT-Delhi), New Delhi, India,
2. University School of Information, Communication and Technology, Guru Gobind Singh Indraprastha University, New Delhi, India,
3. Ashoka University, Sonepat, Haryana, India, 4Sri Venkateswara College, Delhi University, New Delhi, India,
5. Department of Bioscience and Bioengineering, Indian Institute of Technology Jodhpur, Jodhpur, India,
6. Delhi Technological University, New Delhi, India,
7. Northern India Engineering College, Guru Gobind Singh Indraprastha University, New Delhi and
8. Maharaja Agrasen College, Delhi University, New Delhi, India

Database Description

All known flavor molecules, their flavor profiles, and chemical descriptors

Acknowledgements

G.B. thanks the Indraprastha Institute of Information Technology (IIIT-Delhi) for providing computational facilities and support. N.G., A.S., R.T., S.D., N.S., S.S. and K.K. were Summer Research Interns in Dr. Bagler’s lab at the Center for Computational Biology, and are thankful to IIIT-Delhi for the support and fellowship. A.I., A.G. and S.A., M.Tech. (Computational Biology) students, thank IIIT-Delhi for the fellowship. R.N.K., R.B. and R.K. thank the Ministry of Human Resource Development, Government of India and Indian Institute of Technology Jodhpur for the senior research fellowship.

References

1. Arn,H. and Acree,T.E. (1998) Flavornet: a database of aroma compounds based on odor potency in natural products. Dev. Food Sci., 40, 27.
2. Wiener,A., Shudler,M., Levit,A. and Niv,M.Y. (2012) BitterDB: a database of bitter compounds. Nucleic Acids Res., 40, 413–419.
3. Dunkel,M., Schmidt,U., Struck,S., Berger,L., Gruening,B., Hossbach,J., Jaeger,I.S., Effmert,U., Piechulla,B., Eriksson,R. et al. (2009) SuperScent – a database of flavors and scents. Nucleic Acids Res., 37, 291–294.
4. Ahmed,J., Preissner,S., Dunkel,M., Worth,C.L., Eckert,A. and Preissner,R. (2011) SuperSweet-A resource on natural and artificial sweetening agents. Nucleic Acids Res., 39, D377–D382.
5. Scalbert,A., Andres-Lacueva,C., Arita,M., Kroon,P., Manach,C., Urpi-Sarda,M. and Wishart,D. (2011) Databases on food phytochemicals and their health-promoting effects. J. Agric. Food Chem., 59, 4331–4348.
6. Jain,A., Rakhi,N.K. and Bagler,G. (2015) Analysis of food pairing in regional cuisines of India. PLoS One, 10, e0139539.
7. Ahn,Y.-Y., Ahnert,S.E., Bagrow,J.P. and Barabasi,A.-L. (2011) Flavor network and the principles of food pairing. Sci. Rep., 1, 196.
8. Burdock,G.A. (2010) Fenaroli’s handbook of flavor ingredients.

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