Welcome to the FSBI-DB. The Food Systems Biology Database (FSBI-DB) is a database integrating information about flavor-active molecules, their occurrence in food and their associated chemosensory receptors. The database is intended to support research and development in the food chemistry, molecular biology, neuroscience, sensory evaluation, chemometrics as well as computational pharmacology and to provide information required for the application of systems biology approaches on food.
Use and re-distribution of the data, in whole or in part, for commercial purposes requires explicit permission of the authors and explicit acknowledgement of the source material (FSBI-DB) and the original citation. Please cite: Luo G, Somoza V, Dunkel A. Food Systems Biology Database (FSBI-DB), Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany, 2021, https://fsbi-db.de/

FSBI DB
Odorant DB
SFK Table
WaterTOP DB

FSBI-DB statistics

  • Compouds: 2544, validated: 2399
  • Foods: 300, Food groups: 94
  • Rceptors: 453, Human proteins: 453
  • Odor quality records: 9692
  • Taste quality records: 1597

Latest release

March 19th, 2023

News Leibniz-LSB@TUM-News

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    Chicory, surrogate and roasted coffee provide new insights into mechanisms of taste perception
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    New biomarkers for coffee consumption
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    Bitter protein fragments stimulate gastric acid secretion
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    Combating malnutrition–Egg powder suitable as a food supplement
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