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.
An unpublished laboratory study by Russell and Rush (1996) showed that human subjects sense the presence of methyl isothiocyanate (MITC) via the eyes at concentrations as low as hu... Read full abstract on PubMed →
A preparative HPLC method, which preserves wine aromas and isolates fruity characteristics in specific fractions, was applied to red wine aroma extracts. Various odor-active zones... Read full abstract on PubMed →
Seventeen aroma-active volatiles, previously identified with high flavor dilution factors in fresh, pink Colombian guavas (Psidium guajava L.), were quantified by stable isotope di... Read full abstract on PubMed →
OBJECTIVE: Although olfactory deficits are common in schizophrenia, their underlying pathophysiology remains unknown. Recent evidence has suggested that cAMP signaling may be disru... Read full abstract on PubMed →
The sense of smell deteriorates in normal aging, but the underling mechanisms are still elusive. Here we investigated age-related alterations in expression patterns of odorant rece... Read full abstract on PubMed →
Dihydromaltol (DHM; 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) was identified as a novel potent aroma compound in a dairy product, Ryazhenka kefir, using GC-olfactometry-MS. Th... Read full abstract on PubMed →
Chiral naturally occurring aroma compounds often exhibit enantiomeric excesses due to their stereoselective biogenesis. In general, significant organoleptic differences are perceiv... Read full abstract on PubMed →
A number of 3(2H)-furanones are synthesized by fruits and have been found in cooked foodstuffs, where they impart flavor and odor because of their low perception thresholds. They s... Read full abstract on PubMed →
Violet smelling ionones 1-3, occurring in the headspace of different flowers, are well-known perfumery raw materials. With the goal to recognize the still ill-defined spatial arran... Read full abstract on PubMed →
As part of our systematic exploration of chemical determinants for the olfactory potency of vapors towards humans, we measured concentration-detection functions for the odor of the... Read full abstract on PubMed →
Nelson Sauvin (NS) is a unique hop cultivar that was bred and grown in New Zealand. This hop gives a specific flavor (exotic fruit-like, white wine-like) to finished beers. However... Read full abstract on PubMed →
The monoterpenic composition of Alvarinho, Arinto, Avesso, Azal, Batoca, Loureiro and Trajadura Vitis vinifera cultivars from the Vinhos Verdes region (Portugal), in respect to fre... Read full abstract on PubMed →
Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic p... Read full abstract on PubMed →
4-Methyl-4-sulfanylpentan-2-one (1; 4MSP) provides a characteristic aroma compound of wines made from Vitis vinifera L. cv. Sauvignon blanc. 4MSP has a strong box-tree odor with a... Read full abstract on PubMed →
The present study aimed to investigate the effects of cognitive/emotional bias on central nervous odor processing. Forty-five female participants were divided into three groups and... Read full abstract on PubMed →
An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations we... Read full abstract on PubMed →
The premature aging of red Vitis vinifera L. wines is mainly associated with the formation of an intense off-flavor reminiscent of prunes. The compounds responsible for this deteri... Read full abstract on PubMed →
A sampling method to isolate headspace volatiles of freshly brewed drip coffee using a solid-phase microextraction fiber (fiber type: divinylbenzene/carboxen/polydimethylsiloxane)... Read full abstract on PubMed →
Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previous... Read full abstract on PubMed →
More than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine, therefore, constitutes a very complex matrix, from which it is difficult to iso... 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.