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.
Taste and odor (T&O) issues have been a major concern among drinking water utilities as source waters are becoming increasingly vulnerable to compounds released during algal blooms... Read full abstract on PubMed →
A rapid, high-throughput method for the quantitation of the 2-acetyl azaheterocycles, 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine, 2-acetylpyrazine, and 2-acetyl-2-th... Read full abstract on PubMed →
The parallel application of aroma extract dilution analysis to the volatiles isolated from a sample of fermented cocoa seeds with a pronounced moldy-musty off-flavor and to the vol... Read full abstract on PubMed →
A simple and sensitive method was developed and validated to simultaneously separate and determine the 2-Methoxy-3,5-dimethylpyrazine, 2-Isopropyl-3-methoxypyrazine, guaiacol, 2-Is... Read full abstract on PubMed →
Oak wood contains aroma-active compounds that contribute significantly to the chemical structure, olfactory and gustatory qualities of alcoholic beverages and vinegars as by-produc... Read full abstract on PubMed →
To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a fla... Read full abstract on PubMed →
The functional food market is growing with a compound annual growth rate of 7.9%. Thai food recipes use several kinds of herbs. Lemongrass, garlic, and turmeric are ingredients use... Read full abstract on PubMed →
The overall aroma profiles of commercial dried sage differ significantly from the profile of macerated fresh leaves. To clarify changes in the key aroma compounds, first an aroma e... Read full abstract on PubMed →
Vetiver oil, produced on a multiton-scale from the roots of vetiver grass, is one of the finest and most popular perfumery materials, appearing in over a third of all fragrances. I... 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 →
Screening the volatiles isolated from a standard polypropylene material consisting of a polypropylene homopolymer, the filler talcum, and a mixture of antioxidants, for odor-active... Read full abstract on PubMed →
Volatile organic compounds (VOCs) have long been associated with odor nuisance at urban sites close to emission sources. Sulfur containing volatile organic compounds (VOSCs) in par... Read full abstract on PubMed →
Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have... Read full abstract on PubMed →
Application of the aroma extract dilution analysis on the volatiles isolated from oat flour revealed 30 aroma-active compounds in the flavor dilution (FD) factor range of 2-8192, a... 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 →
Recently, the increase in microbreweries and the consequent production of craft beers have reached exponential growth. The interest in non-conventional yeasts for innovation and a... Read full abstract on PubMed →
BACKGROUND: Although the "Sniffin' Sticks" test (SST) is a widely used odor test, aplicability of odor tests is limited because of the high cost of the test and the regional-cultur... Read full abstract on PubMed →
Our objective was to compare brain responses to trigeminal and olfactory stimuli in frequent and non-frequent gum chewers in order to explore whether habitual exposure to trigemina... Read full abstract on PubMed →
Perception of the wide, complex and moving odor world requires that the olfactory system engages processing mechanisms ensuring detection, discrimination and environment adaptation... Read full abstract on PubMed →
Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution analysis on a distillate obtained fro... 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.