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.
Truffles are edible symbiotic hypogeal fungi and highly prized worldwide for their unique aroma and rich nutritional profile. Belonging to the order Pezizales and family Tuberaceae... Read full abstract on PubMed →
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (Tuber indicum) using electronic nose (E-nose), h... Read full abstract on PubMed →
BACKGROUND: Functional foods and dairy products are gaining global attention due to their nutritional value and health-promoting characteristics. Lactic acid bacteria (LAB) are one... Read full abstract on PubMed →
The aroma is critical in the reproductive biology of truffles and in their commercial quality. However, previous research has almost exclusively focused on characterizing ripe asco... Read full abstract on PubMed →
Some truffles are expensive and, therefore, are prone to food fraud. A particular problem is the differentiation of high-priced <i>Tuber magnatum</i> truffles from cheaper <i>Tuber... Read full abstract on PubMed →
Nowadays, the truffle aroma attribute is not included as a quality parameter in the current recommendation that explains the truffle quality (UNECE standard 53 FFV3) and establishe... Read full abstract on PubMed →
The enticing aroma of truffles is a key factor for their culinary value. Although all truffle species tend to be pricy, the most intensely aromatic species are the most sought afte... Read full abstract on PubMed →
This study explored the potential to improve the storage quality and prolong the shelf life of truffles by storing them in a modified atmosphere fresh-keeping box with sealed gas c... Read full abstract on PubMed →
Ectomycorrhizal fungi in the genus Tuber form hypogeous fruiting bodies called truffles. Many Tuber species are highly prized due to their edible and aromatic ascomata. Historicall... Read full abstract on PubMed →
Lecanicillium fungicola is a pathogen of the commercial white button mushroom (Agaricus bisporus) and is the causal agent of dry bubble disease, which can cause severe economic los... Read full abstract on PubMed →
This study assessed the chemosensory characteristics of Chardonnay wines from the eastern foothills of the Ningxia Helan Mountain, China. Using Check-All-That-Apply (CATA) and Desc... Read full abstract on PubMed →
Honey truffle sweetener (HTS), a 121 amino acid protein is identified as a high-intensity sweetener found naturally occurring in the Hungarian Sweet Truffle Mattirolomyces terfezio... Read full abstract on PubMed →
The high value of black truffle recompenses the slow growth of the fungus when established in the field. Adding a secondary crop, such as medicinal and aromatic plants (MAPs), coul... Read full abstract on PubMed →
Nowadays black truffles are so highly valued that truffled products are available in supermarkets whereas fresh truffle is mainly used in the restaurants. It is known that truffle... Read full abstract on PubMed →
Edible mushrooms are important providers of nutrients and are well recognized for their particular organoleptic properties. The volatiles that <i>Tuber</i> releases serve purposes... Read full abstract on PubMed →
Microbiota succession in spontaneous fermentation of Cabernet Sauvignon cultivated under the rain-shelter was characterized, with open-field cultivation as the control. For both cu... Read full abstract on PubMed →
Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of... Read full abstract on PubMed →
Truffles are highly valued by their aromatic properties and can aromatize food products. However, the truffle aroma could be reduced or lost with heat treatments (pasteurization an... Read full abstract on PubMed →
Terfezia arenaria is a desert truffle native to the Mediterranean Basin region, highly appreci- ated for its nutritional and aromatic properties. Despite the increasing interest in... Read full abstract on PubMed →
Truffle is an important food source for wild animals and a significant part of the ecosystem, indicating a healthy forest. With their unique aromas, truffles are also a crucial foo... 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.