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.
Aromatic compounds constitute the primary chemical components responsible for the distinctive flavor characteristics of cigars and play a pivotal role in cigar quality assessment.... Read full abstract on PubMed →
An optimized liquid-liquid extraction coupled with GC-MS/MS method was developed to simultaneously quantify 15 lactones and 7 furanones, which are key trace compounds associated wi... Read full abstract on PubMed →
Hydroxyl radical (<sup>•</sup>OH)-based decontamination approach is considered an efficient and eco-friendly technology, which can be a competitive solution to odor pollution. Geos... Read full abstract on PubMed →
Despite their apparent relevance to Riesling wine aroma, volatile polyfunctional thiols remain understudied. This work profiles thiols in a collection of Riesling wines through ana... Read full abstract on PubMed →
Baijiu is a traditional Chinese distilled spirit and one of the most widely consumed alcoholic beverages in China. Its complex aroma plays a central to product quality and consumer... Read full abstract on PubMed →
Aroma differentiation is a key trait that distinguishes citrus and other horticultural crops from staple crops. However, the mechanistic basis and sensory features of the distincti... Read full abstract on PubMed →
Rosa rugosa Thunb. can be skillfully blended with high-quality, mellow Baijiu to produce Rose Lujiu (RL), which emits a delightful aroma. In this study, e-nose, e-tongue, GC-MS, an... Read full abstract on PubMed →
Two new polyfunctional thiols, 3-sulfanylhexyl propionate (3SHP) and 3-sulfanylhexyl butyrate (3SHB), were detected in wines, synthesized as reference standards, and their sensory... Read full abstract on PubMed →
This study explores the quality differences between purple-leaf black teas (FoShou, DaYeLong, ZiJuan) and green-leaf black tea (ZhuYeQi) through sensory evaluation, electronic sens... Read full abstract on PubMed →
Cicada black tea is made from <i>Empoasca onukii</i>-infested tea leaves. The biochemical differences between Cicada black tea and regular black tea, and the dynamic changes in vol... Read full abstract on PubMed →
)-2-heptenal reached a concentration twenty times higher than its odor threshold. In addition, five oils were inconsistently classified by the models and considered at risk of down... Read full abstract on PubMed →
Volatile phenols impart particular aromas to wine. Due to their distinctive aroma characteristics and low sensory thresholds, volatile phenols can easily influence and modify the a... Read full abstract on PubMed →
Given the widespread use of children's raincoats and their close contact with children and students, it is crucial to identify the odor components and potential chemical hazards as... Read full abstract on PubMed →
<i>p</i>-Cresol, a ubiquitous low-molecular-weight volatile phenolic compound, permeates the vicinity of human, plant, and animal ecosystems through complex biosynthetic pathways a... Read full abstract on PubMed →
Industries that produce or use fruit-based products have faced several spoilage events, resulting in economic losses caused by product recalls and loss of consumer confidence. Some... Read full abstract on PubMed →
Growing demand for sugar reduction in beverage necessitates innovative approaches to maintain sweetness perception without compromising acceptability. Volatile compounds in Fu bric... Read full abstract on PubMed →
To better understand the sensory changes of white wines from abiotic stressed vineyards affected by climate change, we conducted a survey with 106 volunteers working in the German... Read full abstract on PubMed →
Sensory systems enable organisms to detect and respond to environmental signals relevant for their survival and reproduction. A crucial aspect of any sensory signal is its intensit... Read full abstract on PubMed →
In the flavor analysis of Baijiu, the identification of compounds exhibiting high flavor dilution factors but displaying minimal or undetectable response signals in analytical meas... Read full abstract on PubMed →
The quality of Sauce-flavor baijiu hinges on sensory characteristics and key aroma compounds, which traditional methods struggle to evaluate accurately and effectively. This study... 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.