Published March 3, 2025 | Version 2.0
Dataset Open

ChemTastesDB: A Curated Database of Molecular Tastants

  • 1. Universidad del Azuay
  • 2. Università degli Studi di Milano-Bicocca
  • 3. Universidad Nacional de Córdoba

Description

ChemTastesDB is a database that includes curated information of 4075 molecular tastants. ChemTastesDB is distributed to the scientific community to expand the information of molecular tastants, which could assist the analysis of the relationships between molecular structure and taste, as well as in silico (QSAR/QSPR) studies for taste prediction. Examples of QSPR approaches for the prediction of molecular taste are given in the following publication: Rojas, C., Abril-González, M., Ballabio, D. & García, F. (2025). ChemTastesPredictor: An ensemble of machine learning classifiers to predict the taste of molecular tastants (Under review).

The 4075 molecular tastants are categorized into one of the five basic tastes (sweet, bitter, umami sour and salty), as well as to other classes related to non-basic tastes (tasteless, non-sweet, non-bitter, multitaste and miscellaneous). The molecules are categorized into following ten classes: sweet (1313), bitter (1615), umami (220), sour (49), salty (16), multitaste (179), tasteless (232), non-sweet (304), non-bitter (28), and miscellaneous (119).

ChemTastesDB provides the following information for each molecule: name, PubChem CID, CAS registry number, canonical SMILES string, class taste and the reference to the scientific sources from where data were retrieved. In addition, the molecular structure in the HyperChem (.hin) format of each compound is provided.

This is version 2.0 of the ChemTastesDB. In this new version, 1131 newly curated compounds were added. These new molecules were retrieved from 52 new bibliographic references.

Files

ChemTastesDB_readme.pdf

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Additional details

References

  • Rojas, C., Ballabio, D., Pacheco Sarmiento, K., Pacheco Jaramillo, E., Mendoza, M., & García, F. (2022). ChemTastesDB: A curated database of molecular tastants. Food Chemistry: Molecular Sciences, 4, 100090.