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.
Investigating the volatiles isolated from a commercial spirulina (<i>Arthrospira platensis</i>) dietary supplement by gas chromatography-olfactometry (GC-O) in combination with an... Read full abstract on PubMed →
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of S... Read full abstract on PubMed →
Research on spicy anchovies lacks dedicated sensory frameworks, reliable aroma identification, and systematic processing-flavor insights. In this study, 21 spicy anchovy samples wi... Read full abstract on PubMed →
Alpinia zerumbet (Pers.) B.L. Burtt & R.M. Smith, commonly known as shell ginger, is native to East Asia and valued as both an ornamental and culinary plant. Its leaves and rhizome... Read full abstract on PubMed →
Shell ginger, Alpinia zerumbet (Pers.) B.L. Burtt & R.M. Smith, is a plant species native to Southeast Asia and is grown as an ornamental plant in Europe and the United States. She... Read full abstract on PubMed →
Comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry (GC × GC-O-TOF-MS) is valued for its high resolution, sensitivity, and odor identific... Read full abstract on PubMed →
This study used Sensomics to examine four previously obtained yogurt aroma type profiles. 14 key aroma-active compounds were identified as significant contributors (p ≤ 0.05) in th... Read full abstract on PubMed →
The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the pr... Read full abstract on PubMed →
The empty cup aroma in soy sauce aroma type baijiu (SSB) is distinct, but the specific compounds responsible for its unique aroma remain unknown. The aroma characteristics of SSB a... Read full abstract on PubMed →
Gas chromatography-olfactory-mass spectrometry (GC-O-MS) combined with Aroma Extract Dilution Analysis (AEDA) were employed to characterize the key odor-active compounds in sesame... Read full abstract on PubMed →
The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction meth... Read full abstract on PubMed →
<i>Flammulina filiformis</i> (<i>F. filiformis</i>) is called the 'benefiting intelligence' mushroom. There is a notable difference between a yellow cultivar (with a robust aroma)... Read full abstract on PubMed →
Aroma compounds in the roasted breasts, thighs and skins of chicken were isolated by solvent-assisted flavor evaporation (SAFE), quantitated by gas chromatography-olfactometry-mass... Read full abstract on PubMed →
Smoked ingredients are used to improve the organoleptic qualities of culinary products in the food industry. This can be due to the pleasant fragrant aroma derived from the smoke... Read full abstract on PubMed →
A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor act... Read full abstract on PubMed →
Black teas harvested during the summer season usually have the defect of low aroma intensity, resulting in unacceptability from consumers. The shaking and standing (SS) process is... Read full abstract on PubMed →
The demand for natural Vanilla has increased rapidly, creating the need for more potential sources of high-quality Vanilla essence. Understanding the geographical influences on the... Read full abstract on PubMed →
Culinary sage, Salvia officinalis L., is a popular spice plant commonly used throughout the world. In this study, 35 odorants were identified in dried sage via solvent-assisted fla... Read full abstract on PubMed →
Lobster mushrooms, a type of wild edible mushroom that primarily grows in North America, have a distinctive aroma resembling seafood and are highly desired by fine dining establish... Read full abstract on PubMed →
Aroma is a crucial indicator of hop quality. This study analyzed the differences in aroma compound composition among six hop varieties from three regions: North America, Europe, an... 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.