Chemical spaces of taste and odor

The thesis provides a draft map of the chemical space of chemosensory active molecules in foods and enables, by application of cheminformatics approaches, the deduction of general principles of raw material influence and processing on the sensory perception of complex food systems. The summarized data supports the development of analytical methods targeting the efficient quantitation of key compounds, provides a database for screening of chemosensory receptor agonists and facilitates the optimization of in‐silico tools for prediction of receptor activation determining sensory quality and biological function.