Globally, beer is the most consumed alcoholic beverage and is traditionally prepared from barley malt, yeast, hops, and water (Pires & Brányik, 2015). Since ancient times, beer is well known for its nutritional and medicinal value and contains a good amount of minerals (such as phosphorus, calcium, magnesium, and potassium) and B complex vitamins (Zhao & Zhao, 2012). Various studies reported that the consumption of beer (up to 400 ml per day for men and 200 ml per day for women) reduces the occurrence of cardiovascular diseases and maintains cholesterol and glucose metabolism in the body (Giacosa et al., 2016).

Flavor is expressed through interaction of molecules via gustatory and olfactory mechanisms. Knowing the utility of flavor molecules in food and fragrances, it is valuable to add a comprehensive repository of flavor compounds characterizing their flavor profile, chemical properties, regulatory status, consumption statistics, taste/aroma threshold values, reported uses in food categories, and synthesis. FlavorDB2 (https://cosylab.iiitd.edu.in/flavordb2/) is an updated database of flavor molecules with an user-friendly interface. This repository simplifies the search for flavor molecules, their attributes and offers a range of applications including food pairing. FlavorDB2 serves as a standard repository of flavor compounds.

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