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.
Polyfunctional thiols like 3-sulfanylhexan-1-ol (3SH) and its ester 3-sulfanylhexyl acetate (3SHA) are important aroma determinants in wine with exceptionally low odor thresholds.... Read full abstract on PubMed →
To investigate the key odor-active compounds in children's soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor e... Read full abstract on PubMed →
Lipid extracts of the fungus Flammulina velutipes were found to contain various scarce fatty acids including dodec-11-enoic acid and di- and tri-unsaturated C16 isomers. A biotechn... Read full abstract on PubMed →
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds... Read full abstract on PubMed →
Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, throu... Read full abstract on PubMed →
A potentiometric E-tongue system based on low-selective polymeric membrane and chalcogenide-glass electrodes is employed to monitor the taste-and-odor-causing pollutants, geosmin (... Read full abstract on PubMed →
The volatile compounds in three Lang baijiu ("Honghualangshi, Y1", "Langjiulangge, Y2", and "Laolangjiu, Y3") were identified by gas chromatography-olfactometry (GC-O), gas chromat... Read full abstract on PubMed →
Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteris... Read full abstract on PubMed →
Flavor is an essential quality characteristic of soymilk. (E)-2-Heptenal has a fatty and fruity flavor with the sensory threshold value of 13 μg/L in water. This study demonstrated... Read full abstract on PubMed →
This research examined the impact of oak wood volatile compounds on the perception of red wine fruity aroma in several matrices. Several aromatic reconstitutions were prepared, con... Read full abstract on PubMed →
The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined wi... Read full abstract on PubMed →
Thymoquinone was recently reported as having a unique pencil-like odor and being the impact compound for the cedar-like and cedar wood-based product smell such as pencils. The comp... Read full abstract on PubMed →
In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the firs... Read full abstract on PubMed →
Application of the aroma extract dilution analysis (AEDA) on an extract/distillate from raw shiitake mushrooms revealed 32 odorants among which 3-(methylthio)propanal (cooked potat... Read full abstract on PubMed →
An analytical method based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC ×... Read full abstract on PubMed →
Sulfur-containing compounds within a physiological relevant, natural odor space, such as the key food odorants, typically constitute the group of volatiles with the lowest odor thr... 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 →
The Muscat Bailey A (MBA) grape, one of the most prominent grape cultivars in Korea, contains considerable amounts of monoterpene alcohols that have very low odor thresholds and si... Read full abstract on PubMed →
β-Ionone is a carotenoid-derived flavor and fragrance compound that is known for its violet aroma and described as a complex woody and fruity scent. Due to the low odor threshold,... Read full abstract on PubMed →
Simple Summary Cheese, due to its high nutritional value, is an important element of the daily diet of many consumers. About one third of cow milk produced globally is processed in... 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.