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 odor detection threshold for a chemical typically varies widely across population members, and the values can be described by a lognormal distribution. Assuming that the parame... Read full abstract on PubMed →
Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase micr... Read full abstract on PubMed →
Building-related symptoms (BRS) is a significant work-related and public health problem, characterized by non-specific symptoms occurring in a particular building. The cause of BRS... Read full abstract on PubMed →
Honkaku shochu and awamori are traditional Japanese spirits. 2-Furanmethanethiol (2FM), a volatile thiol, was identified as a roast aroma compound in honkaku shochu and awamori. Th... Read full abstract on PubMed →
The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork... Read full abstract on PubMed →
Volatile sulfur compounds (VSCs) are important sources of unpleasant odours in biosolid emissions. However, the study of VSCs may be limited by complications in their gas phase mea... Read full abstract on PubMed →
The presence of volatile organic compounds (VOCs) in unprocessed natural gas (NG) is well documented; however, the degree to which VOCs are present in NG at the point of end use is... Read full abstract on PubMed →
Soy products are rejected by Western consumers because of their green and beany off-aroma. The off-aroma profiles of typical soy products (soy drink and soy protein isolate) were a... Read full abstract on PubMed →
Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made... Read full abstract on PubMed →
We have measured the composition of volatile organic compounds (VOCs) in the morning breath of 30 healthy individuals before and after tooth brushing. The concentrations of VOCs in... Read full abstract on PubMed →
This study was done by dynamically monitoring the changes in bacterial composition, physicochemical characteristics, and volatile substances during fermentation of fermented fish s... Read full abstract on PubMed →
<h4>Introduction</h4>Menthol, through its cooling and pleasant sensory effects, facilitates smoking and tobacco product initiation, resulting in the high popularity of mint/menthol... Read full abstract on PubMed →
A method has been developed for the quantitative determination in cork bark macerates of 7halophenols and 5haloanisoles with demonstrated or suspected contribution to the cork tain... Read full abstract on PubMed →
A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-... Read full abstract on PubMed →
The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable a... Read full abstract on PubMed →
Yeasts are one of the main ingredients responsible for flavor precursors production associated with sensorial characteristics in chocolate. Using wild yeast isolated from cocoa bea... Read full abstract on PubMed →
Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yieldi... Read full abstract on PubMed →
3-Mercapto-2-methylpentan-1-ol (3 M) is a key onion flavor (aroma), but past sensory work has focused primarily on ortho-nasal presentation. A series of experiments was conducted t... Read full abstract on PubMed →
Watermelon rind is treated as agricultural waste, causing biomass loss and environmental issues. This study aimed to identify free amino acids and volatiles in watermelon rind, fle... Read full abstract on PubMed →
The heterocyclic compounds 2,6-dimethyl-4-propyl-1,3-oxathiane 1 and 2,4-dimethyl-6-propyl-1,3-oxathiane 2 were obtained by condensing 4-mercapto-2-heptanol and 2-mercapto-4-heptan... 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.