Herein, we used food chemicals to generate visual representations of the chemical space as artworks. Food and its flavors, colors, textures and aromas are generally associated with the great pleasures of life and for this reason, they have been a source of inspiration in the world of art. However, an approximation at the structural level of the molecules has not been addressed. Specifically, we used chemical structures from the public database FooDB 25 . The current version of FooDB contains 70,477 compounds, and after data set standardization (described in detail in section 2.2) has 52,856 molecules. FooDB has information about macronutrients and micronutrients, and food chemicals that give food flavor, color, taste, texture, and aroma to foods. Each chemical item in FooDB contains more than 100 separate data fields providing detailed compositional, biochemical, and physiological information 25 . From FooDB, 4,964 natural flavorings derived from food compounds were identified across twenty flavor categories. Figure summarizes the frequency of the seven most populated categories. From the twenty-seven flavor categories, we defined four new flavor categories: 1) ground flavors, 2) winetasting, 3) contrast between spicy and fatty, and 4) natural remedies. Table in the Supplementary material shows the number of compounds in each of the four categories considered in this work. Flavors of the ground/flavor similar to herbaceous are composed of earthy, herbaceous, and green flavors. Wine-tasting are composed of fruity and floral flavors. The contrast between spicy and fatty is composed of spicy and fatty flavors. Medicinal is composed of balsamic, chemical, and medicinal, which are characteristic flavors found in ointments, alcohol, and syrups. Figure in the Supplementary material shows the number of overlapping compounds between the selected flavor categories.