In the past decades, the flavor industry’s investment
in
research and development has increased to take innovative steps. Meanwhile,
the lack of information regarding the flavored molecules and specific
flavoring properties is an obstacle to advances in this sector. In
this context, this work presents the implementation of three scientific
machine learning techniques as an innovative methodology to design
new natural flavor molecules with specific desired properties to product
development. The transfer learning technique is presented to tackle
the lack of data available when analyzing flavor molecules. Nine flavor
descriptors were studied along this work, and all of them presented
more than 50% of molecules generated within the outstanding results
considered for the evaluation metric, natural product-likeness score
and synthetic accessibility score. Finally, a discussion of the results
is constructed based on the data availability, the presence in nature,
and the multisensorial flavor component impact for the specific flavors’
results.