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.
Yeast extract was analyzed through headspace solid-phase microextraction (HS-SPME) in combination with (GC-MS) for its pyrazine compounds. Four different types of SPME fibers with... Read full abstract on PubMed →
© 2018 Elsevier Ltd This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH th... Read full abstract on PubMed →
Dark chocolates produced by a novel technological approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatography-... Read full abstract on PubMed →
The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor character... Read full abstract on PubMed →
ObjectivesThe objective of this study was to utilize mass spectrometry (MS) instrumentation to define flavor differences in beef strip loin steaks cooked on five different surface... Read full abstract on PubMed →
Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different i... Read full abstract on PubMed →
Under more intensified cropping conditions agriculture will face increasing incidences of soil-borne plant pests and pathogens, leading to increasingly higher yield losses world-wi... Read full abstract on PubMed →
Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the fla... Read full abstract on PubMed →
Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek , M. G. ; McGor... Read full abstract on PubMed →
ABSTRACT. This study was aimed to identify volatile compounds of 31 green coffee bean samples and evalute their correlation with altitude of the coffee plants grown in two zones (G... Read full abstract on PubMed →
3-Alkyl-2-methoxypyrazines (MPs) contribute to the herbaceous flavor characteristics of wine and are generally considered associated with poor-quality wine. To control the MPs in g... Read full abstract on PubMed →
The effects of roasting, boiling, and freeze-drying after boiling on volatile aroma compounds in three varieties of Chinese foxtail millet (Setaria italica), namely, Jingu 21, Feng... Read full abstract on PubMed →
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of... Read full abstract on PubMed →
The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrro... Read full abstract on PubMed →
Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seed, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO... Read full abstract on PubMed →
Red kidney beans are a staple pulse crop well known for its unique flavor characterized by kidney bean like, smoky, sulfury and earthy aroma notes. However, nature of compounds res... Read full abstract on PubMed →
This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicoche... Read full abstract on PubMed →
Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking proced... Read full abstract on PubMed →
This study aimed to determine how quality grade and degree of doneness (DOD) influence the development of volatile compounds among beef whole muscle and ground patties. Volatile co... Read full abstract on PubMed →
BACKGROUND: Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice... 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.