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.
Using GC-MS and GC-flame ionization detection (FID)/olfactometry, 95 volatile components were detected in orange essence oil, of which 55 were aroma active. In terms of FID peak ar... Read full abstract on PubMed →
The chemical changes and artifact formation in daidai (Citrus aurantium L. var. Cyathifera Y. Tanaka) cold-pressed peel oil upon storage at 20, 5, and -21 degrees C for 3, 6, and 1... Read full abstract on PubMed →
Flavor quality is one of the most difficult traits to select in plant breeding programs due to the large number of sensory panelists required, the small number of samples that can... Read full abstract on PubMed →
The volatile components from intact tea shoots (ITS), obtained by air entrainment, were identified by their mass spectra and retention times and confirmed by comparison with standa... Read full abstract on PubMed →
Terpenes and aroma volatiles from rhizomes of Rhodiola rosea L. from Norway have been isolated by both steam distillation and headspace solid-phase micro-extraction coupled with ga... Read full abstract on PubMed →
Consumption of salsas and dishes containing cilantro has been linked to several recent outbreaks of food-borne illness due to contamination with human pathogens. Ionizing irradiati... Read full abstract on PubMed →
Gas chromatography/pyrolysis/isotope ratio mass spectrometry (GC/P/IRMS) is a relatively new method for on-line determination of (2)H/(1)H isotope ratios. The influence of differen... Read full abstract on PubMed →
Olfactometer bioassays and electrophysiological studies showed that the lacewing, Chrysopa sinica, the aphid parasitoid, Aphidius sp., and the coccinellid, Coccinella septempunctat... Read full abstract on PubMed →
Extracts obtained from Elstar and Cox-Orange apples (Malus var. domestica Borkh.) were screened for potent odorants by aroma extract dilution analysis (AEDA). (E)-beta-Damascenone... Read full abstract on PubMed →
Volatile compounds emitted by sclerotia of Sclerotinia minor, Sclerotinia sclerotiorum, and Sclerotium rolfsii were identified by solid phase microextraction followed by gas chroma... Read full abstract on PubMed →
The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white "Ashanti pepper" (Piper guineense) from Cameroon by me... Read full abstract on PubMed →
Differences in aroma components and total volatiles between a single unpasteurized Marsh grapefruit juice and its 65 Brix concentrate reconstituted to 10 Brix were examined using G... Read full abstract on PubMed →
Extracts from the peel and flesh of a citrus fruit, dekopon (Shiranuhi mandarin Suppl. J.), were obtained under reduced pressure followed by dichloromethane extraction. A total of... Read full abstract on PubMed →
The volatile oil from Lysimachia trientaloides Hemsl. was obtained by steam distillation. The chemical constituents were separated and identified by gas chromatography-mass spectro... Read full abstract on PubMed →
The chemical composition of essential oils isolated by hydrodistillation from ripe fruits and leaves of Pourouma cecropiifolia Martius, Pourouma mollis Trecul and Pourouma velutina... Read full abstract on PubMed →
The volatile constituents of Michelia alba flowers, including fresh flowers, frozen flowers and withered flowers, were investigated by GC-MS. The volatiles in a simulated natural e... Read full abstract on PubMed →
The odorants in Chinese jasmine green tea scented with jasmine flowers (Jasminum sambac) were separated from the infusion by adsorption to Porapak Q resin. Among the 66 compounds i... Read full abstract on PubMed →
OBJECTIVE: To study the chemical constituents in the volatile oil from fruits of Alpinia oxyphylla. METHOD: Using GC-MS to identify the constituents. RESULT AND CONCLUSION: Sixty-f... Read full abstract on PubMed →
This paper describes a sensorial aroma extract dilution analysis (AEDA) approach to the analysis of beer aromas derived from hops. To obtain an extract with an odor representative... Read full abstract on PubMed →
The formation of volatile compounds from precursors or through chemical rearrangement during heat treatment of bacuri pulp at fruit natural pH were studied using simultaneous disti... 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.