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.

FSBI-DB is developed by a team of scientists from the Leibniz Institute for Food Systems Biology at the Technical University of Munich.
The platform is offered to the public as an open and freely available resource. 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/
If you are interested in a commercial license, please contact fsbi-db.leibniz-lsb@tum.de.

FSBI-DB statistics

  • Compouds: 2436, validated: 1869
  • Foods: 300, Food groups: 103
  • Rceptors: 442, Human proteins: 442
  • Odor quality records: 9692
  • Taste quality records: 1597

Latest release

Oktober 1st, 2021

News Leibniz-LSB@TUM-News

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    "Caramel receptor" identified - New insights from the world of chemical senses
    Read more...
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    Quickly and precisely determining the flavor profile of cocoa samples
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    Fat-reduced foods—Drying improves sensory property of microparticles
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