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.
GC × GC-O-TOF-MS and GC-IMS have attracted increasing attention in complex food flavor analysis due to their high resolution and sensitivity. However, very few studies have attempt... Read full abstract on PubMed →
The effect of seasonal and regional differences of rainbow trout on its aroma and aroma-active profile was investigated. Solvent-assisted flavor evaporation (SAFE) procedure was em... Read full abstract on PubMed →
07 January 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Gas chromatography of essential oil: State-of-the-art, recent advances, and pe... Read full abstract on PubMed →
This study focuses on analyzing aqueous solutions of aroma-active compounds in Xinhui Chenpi distilled after being heated with headspace solid-phase microextraction and gas chromat... Read full abstract on PubMed →
Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of di... Read full abstract on PubMed →
Volatile compounds of raw and cooked green kohlrabi were investigated using a sensomics approach. A total of 55 odor-active compounds were detected and identified in raw and cooked... Read full abstract on PubMed →
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchua... Read full abstract on PubMed →
An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study. Odorants were extract... Read full abstract on PubMed →
Accurate, reliable, and informative mapping of untargeted and targeted components across many samples is here performed by combining off-line GC-Olfactometry (GC-O) and comprehensi... Read full abstract on PubMed →
Following the sensomics approach, the key aroma compounds of a commercial Fino and Pedro Ximénez sherry were identified, quantitated, and validated through recombination experiment... Read full abstract on PubMed →
Aroma-active compounds in the roasted leg meat of White Kołuda goose were assayed by gas chromatography-olfactometry, using aroma extract dilution analysis and solvent-assisted fla... Read full abstract on PubMed →
Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about onl... Read full abstract on PubMed →
The key odorants of tartary buckwheat (TB) were researched by a sensory-directed flavor analysis approach for the first time. After the volatiles of TB were isolated by solvent-ass... Read full abstract on PubMed →
This study was to understand characteristic aroma properties of kale tea made by roasting kale leaves by profiling its aroma composition and screening its aroma-active compounds. S... Read full abstract on PubMed →
Chardonnay marc, consisting of grape skins, seeds, and stems, is a coproduct of grape juice production for Chardonnay wine making. The discovery that marc contains a rich source of... Read full abstract on PubMed →
(6Z,8E)-Undeca-6,8,10-trien-3-one (yuzunone) is reported to be one of the main olfactory contributors of the specific fruity-green-balsamic odor of yuzu peel oil. Using an original... Read full abstract on PubMed →
The aroma-active compounds in the extra, first, and third grades of ylang-ylang essential oils (YYEO) from Comoros and Madagascar were identified by gas chromatography-mass spectro... Read full abstract on PubMed →
Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromat... Read full abstract on PubMed →
This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds we... Read full abstract on PubMed →
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influen... 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.