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 key point of our work was evaluating the impact of terpene alcohols on the aroma expression of terpenes recombination in Chrysanthemum essential oils. Using pure commercial pro... Read full abstract on PubMed →
Odorous emissions from rubber materials and processing can cause odour nuisance impacts in the surrounding community, resulting in industrial closure due to public complaints. This... Read full abstract on PubMed →
BACKGROUND: Though olfactory deficits are well-documented in schizophrenia, fewer studies have examined olfactory performance profiles across the psychosis spectrum. The current st... Read full abstract on PubMed →
On the basis of the chemistry of wine and the co-occurrence of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde, we investigated the existence of 2-methyl-4-propyl-1,3-oxathiane (1) an... Read full abstract on PubMed →
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor... Read full abstract on PubMed →
Volatile sulfur compounds (VSCs) and ammonia from biowaste-derived residues is influenced by both the degree of bio-stability and atmosphere of oxygen level (i.e., either anaerobic... Read full abstract on PubMed →
An automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatography-mass spectrometry (GC-MS) has been developed and applied to characterize th... Read full abstract on PubMed →
Up to 35% of (R)-methyl 2-methylbutanoate (M2MB) was observed in a beverage fermented with shiitake. As M2MB naturally occurs typically in high excesses of the (S)-enantiomer, the... Read full abstract on PubMed →
( Z)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found in foods and other natural sources, playing a vital role in the attractiveness of foods but also as co... Read full abstract on PubMed →
Application of the aroma extract dilution analysis (AEDA) on the volatiles isolated by extraction/SAFE distillation from NFC (not from concentrate) juice from Hamlin oranges reveal... Read full abstract on PubMed →
Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared... Read full abstract on PubMed →
Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The concentrations of all 76 components, that were identifi... Read full abstract on PubMed →
. The lowest thresholds were found for 5-chloro- and 5-bromoguaiacol, followed by 4,5-dichloro- and 6-chloroguaiacol. Moreover, some inter-individual differences in odor threshold... Read full abstract on PubMed →
A novel stereoisomer of rotundone, 3-epi-rotundone, was identified in the aroma of grapefruit, orange, apple, and mango. 3-epi-Rotundone was prepared by the isomerization of rotund... Read full abstract on PubMed →
As a typical municipal waste landfill gas, ethanethiol can become an air pollutant because of its low odor threshold concentration and toxicity to human beings. A hybrid process of... Read full abstract on PubMed →
Volatile terpenoids play important roles in the formation of tea aroma quality due to their pleasant scents and low odor thresholds. Most volatile terpenoids contain stereogenic ce... Read full abstract on PubMed →
An investigation using the aroma extract dilution analysis (AEDA) technique applied to the aroma concentrates prepared from the tea infusions of two different types of Chinese chry... Read full abstract on PubMed →
Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of the... Read full abstract on PubMed →
Monoterpenes are important constituents of the aromas of food and beverages, including wine. Among monoterpenes in wines, wine lactone has the most potent odor. It was proposed to... Read full abstract on PubMed →
Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factor... 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.