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.
A few odor-active epoxyaldehydes, formed during lipid peroxidation, have recently been reported as intense aroma compounds in foods. However, very little is known about their flavo... Read full abstract on PubMed →
The aroma composition of autoxidized arachidonic acid was characterized by aroma extract dilution analysis. The most potent odorant was trans-4,5-epoxy-(E)-2-decenal followed by 1-... Read full abstract on PubMed →
2,6,6-Trimethylcyclohex-2-ene-1,4-dione (TMCHD), a norisoprenoid with a sweet honey aroma descriptor, is reported for the first time as a minor constituent of single-varietal table... Read full abstract on PubMed →
Extracellular electrophysiological recordings from single olfactory bulb (OB) neurons in the channel catfish, Ictalurus punctatus, indicated that the OB is divided into different f... Read full abstract on PubMed →
The alkyl ethyl and methyl esters of (2E,4Z)-2,4-decadienoic acid found in head-space samples of ripe Bartlett pear (Pyrus communis L.) stimulated a response from neonate larvae of... Read full abstract on PubMed →
A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extrac... Read full abstract on PubMed →
Partition models based on the octanol-air partition coefficients and associated quantitative structure-activity relationships (QSARs) have been developed to describe the triggering... Read full abstract on PubMed →
Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of carbonyl (acetoin and acetol) and dicarbonyl (glyoxal... Read full abstract on PubMed →
Volatile acyloins (alpha-hydroxy ketones) were obtained by condensing either aldehydes with pyruvate or 2-keto acids with acetaldehyde in a reaction catalyzed by yeast pyruvate dec... Read full abstract on PubMed →
Three closely related 4-hydroxy-3(2H)-furanones have been found in a range of highly cooked foodstuffs where they are important flavour compounds with aroma threshold values as low... Read full abstract on PubMed →
Airborne substances can stimulate both the olfactory and the trigeminal nerve in the nose, giving rise to odor and pungent (irritant) sensations, respectively. Nose, eye, and throa... Read full abstract on PubMed →
To investigate the neural encoding of glutamate (umami) taste in the primate, recordings were made from taste responsive neurons in the cortical taste areas in macaques. Most of th... Read full abstract on PubMed →
The potent odorants of virgin olive oils from Italy (I), Spain (S), and Morocco (M) were screened by aroma extract dilution analyses and gas chromatography olfactometry of headspac... Read full abstract on PubMed →
Thresholds responses of odor, nasal pungency (irritation), and eye irritation were measured for single chemicals (1-propanol, 1-hexanol, ethyl acetate, heptyl acetate, 2-pentanone,... Read full abstract on PubMed →
Application of an aroma extract dilution analysis on extracts prepared from either thermally treated solutions (20 min, 145 degrees C) of glucose/cysteine (I) or rhamnose/cysteine... Read full abstract on PubMed →
Olfactory detection thresholds for 11 structurally diverse musk odorants and one non-musk odorant were obtained from 32 subjects. Hierarchical cluster analysis produced four groups... Read full abstract on PubMed →
The compound, 3-methylnonane-2,4-dione (MND), has an intense odor when evaluated at the outlet of a gas chromatograph. Sensory evaluation of MND in a mineral oil/water emulsion sys... Read full abstract on PubMed →
Subjects rated the overall perceived intensity of concentrations of the odorants cineole, geraniol, hexyl salicylate, and linalyl acetate smelled alone and in binary mixtures. The... Read full abstract on PubMed →
Application of the aroma extract dilution analysis on a solvent extract isolated from a thermally treated solution (145 degrees C; 20 min) of cysteine/ribose led to the identificat... Read full abstract on PubMed →
Research assessed the independent contribution of the trigeminal and olfactory nerves to the detection of airborne chemicals by measuring nasal detection thresholds in subjects cli... 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.