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 key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extrac... Read full abstract on PubMed →
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography-olfactometry coupled with aroma extract dilution analysis (GC-O/AEDA), odor activity value... Read full abstract on PubMed →
An essential oil was distilled with 0.25% yield from fresh flowers of Dalea mutisii Kunth, a native species mainly growing in the Andean region of Ecuador. A total of 50 compounds... Read full abstract on PubMed →
A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic... Read full abstract on PubMed →
'Honeycrisp' is a popular apple cultivar because of its superior appearance and flavor. We investigated its aroma profiles and characteristic aroma. Whereas the aroma profiles of d... Read full abstract on PubMed →
Aroma profiles and aroma-active compounds of Sichuan vinegar that is one of the four-famous vinegars in China were systemically analyzed by SAFE-GC-MS and GC-O. In addition, descri... Read full abstract on PubMed →
Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extra... Read full abstract on PubMed →
Vacuum-packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron-beam irradiation on odor active compounds of salmon by two t... Read full abstract on PubMed →
Screening the volatiles of cempedak [Artocarpus integer (Thunb.) Merr.] pulp for odor-active compounds by aroma extract dilution analysis and gas chromatography (GC)-olfactometry o... Read full abstract on PubMed →
Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family of Malvaceae. Aroma is one of the crucial parameters to determine the final tea overall quality a... Read full abstract on PubMed →
The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography-o... Read full abstract on PubMed →
The odour-active compounds of feijoa (Acca sellowiana), were isolated by Solvent-Assisted Flavour Evaporation (SAFE). By application of GC-O and the aroma extract dilution analysis... Read full abstract on PubMed →
Abstract Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-acti... Read full abstract on PubMed →
BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling proce... Read full abstract on PubMed →
Qingke liquor is a very famous Tibetan alcoholic beverage made from "Qingke", hull-less highland barley, which is exclusively grown in Qinghai-Tibetan Plateau with an average altit... Read full abstract on PubMed →
Bottom-fermented and top-fermented beers, both either late or dry hopped with Huell Melon hops, and respective reference beers without late or dry hopping were subjected to a compa... Read full abstract on PubMed →
Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and... Read full abstract on PubMed →
Rice flour is commonly used as a raw material in the preparation of gluten-free bread. However, compared to wheat bread, its aroma is different and often not accepted by consumers.... Read full abstract on PubMed →
Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investi... Read full abstract on PubMed →
The fresh leaves of Coreopsis triloba S.F. Blake, collected at Cerro Villonaco in Loja, Ecuador, were investigated with respect to their essential oil (EO). The chemical compositio... 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.