Beer flavour is determined by a complex mixture of volatile compounds originating from raw materials, fermentation, processing and ageing. To make this complexity useful for brewers, flavourists and AI-driven innovation, volatile data must be structured, validated and linked to sensory meaning.

This presentation will show how VCF-online.nl and ScentsandFlavors.com can support beer innovation by combining literature-based volatile compound occurrence data with descriptors, thresholds, and supplier information. Using beer as a case study, the talk will compare curated flavour data with more general open-access information and demonstrate how data quality influences AI-assisted interpretation, product development and flavour design.

Special attention will be given to applications in beer style comparison, raw material selection and process optimisation.