Every compound-food link in CompKitchen comes from a peer-reviewed source. Search 38,144 flavor-relevant papers — part of a 44,648-paper indexed corpus — on aroma compounds, odor thresholds, GC-MS analyses, and sensory studies that power the pairing engine.
Without supervision or human-coded labels, a UMAP projection of 7,464 volatile compounds across 450 ingredients reproduces conventional food categories — and surfaces cross-category molecular bridges that traditional culinary intuition misses.
Johnson, M. C. (2026). Zenodo. DOI: 10.5281/zenodo.19719459
More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.
The aroma constituents of Kangra orthodox black tea were isolated by simultaneous distillation extraction (SDE), supercritical fluid extraction and beverage method. The aroma-activ... Read full abstract on PubMed →
An aroma extract dilution analysis (AEDA) carried out on the volatile fraction isolated by extraction/solvent-assisted flavor evaporation (SAFE) distillation from a commercial Amon... Read full abstract on PubMed →
The most potent aroma-active components of Sprite (SP), Sierra Mist (SM), and 7UP (7UP) were identified. Aroma extracts were prepared by liquid–liquid continuous extraction/solvent... Read full abstract on PubMed →
Basidiomycetes represent the highest developed class of fungi. They are able to synthesize pharmacological relevant secondary metabolites, natural flavor compounds, and highly soug... Read full abstract on PubMed →
Purpose: To determine the characteristic aromatic constituents of star anise (Illicium verum Hook. f.) and identify its main aroma compounds for sensory evaluation.Methods: The vol... Read full abstract on PubMed →
The odour-active volatiles of curuba fruit (Passiflora mollissima (Kunth) L. H. Bailey) were isolated by solvent assisted flavour evaporation (SAFE). GC-O and GC-MS analyses identi... Read full abstract on PubMed →
Goat milk was characterized and analyzed by human sensory evaluation and gas chromatography/olfactometry (GC/O). Most potent odor-active compounds were determined in (a) raw goat's... Read full abstract on PubMed →
The chemical composition of volatile oil from agitake (Pleurotus eryngii var. ferulae) was established for the first time using gas chromatography (GC) and GC-mass spectrometry. Si... Read full abstract on PubMed →
The volatile fractions of three famous Chinese green tea cultivar infusions (Longjing, Maofeng, and Biluochun) were prepared by a combination of the adsorptive column method and th... Read full abstract on PubMed →
The chemical composition of volatile oil obtained from aerial parts of Pavonia odorata were investigated using gas chromatography-mass spectrometry (GC-MS). Its aroma-active compou... Read full abstract on PubMed →
The limited use of distiller's grains (DG) in the food industry depends occasionally on the characteristic odor of DG. For a better understanding of this typical odor, a sensory ev... Read full abstract on PubMed →
Characteristic off-flavor derived from the so-called “Natsucha-shu” is one of the major problems in summer crop of green tea. The scope of this research is to identify the key odor... Read full abstract on PubMed →
The chemical composition of the essential oil from PINELLIA TUBER (Japanese name: Hange), the dried rhizome of Pinellia ternata, was investigated by capillary gas chromatography (G... Read full abstract on PubMed →
The aim of this study was to investigate the chemical composition and the odor-active compounds of the essential oils from Evolvulus alsinoides, which is a well-known edible and me... Read full abstract on PubMed →
The influence of human salivary enzymes on palm wines' odorant concentrations were investigated by the application of aroma extracts dilution analysis (AEDA) and by the calculation... Read full abstract on PubMed →
In this study, the aroma-active compounds in the dried flower of Malva sylvestris L. were extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS... Read full abstract on PubMed →
We investigated odour-active trace compounds in roasted Brazilian Arabica coffee. Aroma dilution extract analysis (AEDA) applied to the volatile oil extracted from roasted coffee b... Read full abstract on PubMed →
Solid-phase microextraction-gas chromatography-olfactometry (SPME-GCO) and aroma extract dilution analysis (AEDA) were applied to measure the effects of the addition of two commerc... Read full abstract on PubMed →
Altogether 30 different basidiomycetes were grown submerged in liquid culture media using seven different by-products of the food industry as the only carbon source. Seven fungus/s... Read full abstract on PubMed →
Due to the high number of double bonds, ω-3-polyunsaturated fatty acids such as eicosapentaenoic aid (EPA) or docosahexaenoic acid (DHA) are prone to rapid oxidation, leading to th... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.