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 aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) w... Read full abstract on PubMed →
Abstract This study investigated the production of process flavorings by direct extrusion method using a model system consisted of 80% (w/w) d -xylose and glycine, alanine, or vali... Read full abstract on PubMed →
Two artisanal fermentation processes for <i>Criollo</i> cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h... Read full abstract on PubMed →
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have b... Read full abstract on PubMed →
As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, h... Read full abstract on PubMed →
We report for the first time the application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze the volatile sulfur compounds (VSC... Read full abstract on PubMed →
Western consumers prefer tea products with little or no green flavor. Accordingly, edible basidiomycetes have been addressed as an innovative tool to naturally aromatize tea infusi... Read full abstract on PubMed →
In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phe... Read full abstract on PubMed →
The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characteris... Read full abstract on PubMed →
ABSTRACT In this study the volatile composition of six samples of dark chocolates varying in the cocoa roasting time (30.5, 34.5 and 38.5 min) and geographical origin (Ecuador and... Read full abstract on PubMed →
Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food • Eugenio ApreaVolatile Compounds and Smell Chemicals (Odor and Aroma) of FoodPrinted Edition of the Special Iss... Read full abstract on PubMed →
There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical orig... Read full abstract on PubMed →
The seeds of the cacao tree Theobroma cacao L. are the key ingredient of chocolate (Codex Alimentarius, 1981). They have a unique and complex flavor profile. Up to 87 descriptors c... Read full abstract on PubMed →
Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spe... Read full abstract on PubMed →
Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the... Read full abstract on PubMed →
Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production. Specifically, small-batch processin... Read full abstract on PubMed →
Application of an aroma extract dilution analysis in parallel applied to the volatiles isolated from a sample of fermented cocoa with a pronounced smoky off-flavor and a reference... Read full abstract on PubMed →
Cocoa products are obtained from the seeds of Theobroma cacao L. In this research, cocoa liquor and chocolate produced from cocoa beans from West Africa (Forastero, "bulk" cacao) a... Read full abstract on PubMed →
Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted... Read full abstract on PubMed →
[EN] Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide range... 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.