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.
Pasteurization may alter beer flavor and aroma, as heat treatment can diminish freshness. Previous studies reported only minor effects, but focused exclusively on lightly hopped be... Read full abstract on PubMed →
The rhizomes of <i>Alpinia galanga</i> have a characteristic aroma, the molecular basis of which has not yet been fully clarified. Application of gas chromatography-olfactometry an... Read full abstract on PubMed →
Zanthoxylum bungeanum Maxim. (huajiao) and Zanthoxylum armatum DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oi... Read full abstract on PubMed →
Volatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall... Read full abstract on PubMed →
The escalating proliferation of cyanobacteria poses significant taste and odor (T/O) challenges, impacting freshwater ecosystems, public health, and water treatment costs. We exami... Read full abstract on PubMed →
The determination of odor threshold values can be performed in various matrices, including air, and serves as a parameter to compare the potencies of odorous compounds. Typically,... 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 →
This study reports the distribution of (2E,4E,6Z)-nonatrienal (1) and trans-4,5-epoxy-(E)-2-decenal (2) in wines and spirits. We validated a quantification method using solid-phase... Read full abstract on PubMed →
An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers' preferences... Read full abstract on PubMed →
Pseudanabaena sp. and the odor compound it produces, 2-methylisoborneol (2-MIB), has been reportedly responsible for off-flavor pollution worldwide, leading to substandard drinking... Read full abstract on PubMed →
Polyurethane materials, widely used in indoor environments, occasionally exhibit unpleasant odors. An important source of polyurethane odorants is polyether polyols. Previous studi... Read full abstract on PubMed →
A typical industrial park in the upper reaches of the Yangtze River Economic Belt, which is 70 km from the Chongqing urban center, was used to investigate the occurrence and exposu... Read full abstract on PubMed →
Cork taint has devastating effects on the aroma and quality of the wine, which can cause an annual loss of may be up to more than one billion dollars. There are many causes of cork... Read full abstract on PubMed →
To effectively address odor control issues at sites contaminated with halogenated hydrocarbons, it is essential to establish an odor risk prediction system for evaluating potential... Read full abstract on PubMed →
The major oral odor compound methyl mercaptan (CH<sub>3</sub>SH) is strongly associated with halitosis and periodontitis. CH<sub>3</sub>SH production stems from the metabolism of p... Read full abstract on PubMed →
The lack of one-to-one olfactory thresholds (OTs) poses an obstacle to the comprehensive assessment of priority odorants emitted from swine slurry using mass spectrometric nontarge... Read full abstract on PubMed →
Polyfunctional thiols are key contributors to wine aroma due to their extremely low odor thresholds, and their quantitative analysis remains challenging as a result of their ultra-... 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 →
A quantitative analytical method capable of determining the concentrations of 81 aroma-relevant wine volatiles covering nine orders of magnitude was developed and validated in this... Read full abstract on PubMed →
'Binzi' (BZ) (<i>Malus domestica</i> subsp. <i>chinensis</i> var. <i>binzi</i> Li Y.N.) and 'Xiangguo' (XG) (<i>Malus domestica</i> subsp. <i>chinensis</i> var. <i>xiangguo</i> Li... 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.