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 use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutrit... Read full abstract on PubMed →
This study provides the first assessment of the volatile metabolome map of <i>Tuber Aestivum</i> and <i>Tuber Borchii</i> originating from Greece using headspace solid-phase micro-... Read full abstract on PubMed →
Abstract This study aimed to develop a novel technique to retain and stabilize compounds contributing to truffle aroma by encapsulation using β‐cyclodextrin. Two experiments were c... Read full abstract on PubMed →
The aim of this study was to identify specific truffle marker substances within the truffle aroma. The aroma profile of different truffle species was analyzed using static headspac... Read full abstract on PubMed →
The first detailed characterization of volatile compounds from <i>Tuber canaliculatum</i>, a truffle newly grown in Quebec, Canada, was performed with headspace solid phase microex... Read full abstract on PubMed →
The production of a distinct profile of volatile organic compounds plays a crucial role in the ecology of hypogeous Ascomycetes, and is also key to their gastronomic relevance. In... Read full abstract on PubMed →
Fresh truffles which include black truffle (Tuber melanosporum Vittadini) deteriorate and lose aroma rapidly after harvest; therefore, postharvest processing via freeze-drying or e... Read full abstract on PubMed →
Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested most... Read full abstract on PubMed →
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich s... Read full abstract on PubMed →
Truffles are the most expensive edible mushrooms refer to genus tuber which grows symbiotically in plant roots such as oaks and hazels. Truffles are underground mushrooms also know... Read full abstract on PubMed →
Truffles are the rarest species and appreciated species of edible fungi and are well-known for their distinctive aroma and high nutrient content. However, their chemical compositio... Read full abstract on PubMed →
The edible fruiting bodies of desert truffles are seasonally collected and consumed in many regions of the world. Although they are very expensive, they are bought and sold as a re... Read full abstract on PubMed →
Truffles are the fruiting bodies of ascomycete fungi that form underground. Truffles are globally valued, culturally celebrated as aphrodisiacs, and highly sought-after delicacies... Read full abstract on PubMed →
Truffles are a well-known worldwide product mainly appreciated by their unique aroma, which is composed by more than 50 volatile compounds. However, to this day, no one has accompl... Read full abstract on PubMed →
The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity and... Read full abstract on PubMed →
This study aimed to assess the effect of chitosan or gum Arabic edible coatings, with natamycin (200, 300, 400 mg/L) on the aroma profiles of Western Australian grown truffles at f... Read full abstract on PubMed →
Abstract Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms. In this study, volatile organic compounds (VOCs)... Read full abstract on PubMed →
Black truffle (<i>Tuber melanosporum</i> Vitt.) is a fine agro-food product known for its unique aroma and very limited shelf life (maximum of 5-7 days, room temperature). Hypobari... Read full abstract on PubMed →
Component analysis of a novel white-colored truffle native to Japan, <i>Tuber japonicum</i>, was performed to determine its characteristic features. The analysis of odor-active vol... Read full abstract on PubMed →
Truffles, the symbiotic hypogeous edible fungi, have been worldwide regarded as a great delicacy because of their unique flavor and high nutritional value. By identifying their bio... 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.