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.
BACKGROUND The aroma intensity of rice is mixed of more than 100 volatile compounds. Fragrant rice is famous in Thailand due to specific aroma. One important volatile compound that... Read full abstract on PubMed →
Malolactic fermentation using sea buckthorn ( Hippophaë rhamnoides ) juice as raw material was performed with six different strains of Lactobacillus plantarum . Increasing juice pH... Read full abstract on PubMed →
In this work, the effect of pulsed electric field (PEF) pre-treatment on the extractability in green solvents (i. e., ethanol-water mixture and propylene glycol) of target aroma an... Read full abstract on PubMed →
The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors [...]. Read full abstract on PubMed →
Anxiety and insomnia are among the most common mental health disorders and are a major cause of disability around the world. Traditional herbal medicines are receiving significant... Read full abstract on PubMed →
Mahlab cherry (Prunus mahaleb L.) is a plant native to the Mediterranean basin and Eastern Europe, with several health benefits and culinary uses. We explored the compositional het... Read full abstract on PubMed →
Aroma is an essential quality indicator of oolong tea, a tea derived from the <i>Camellia sinensis</i> L. plant. Carboxylic 6 (C6) acids and their derivative esters are important c... Read full abstract on PubMed →
OBJECTIVE: The Turnip (Brassica rapa L. ssp. rapa) is a leaf and root vegetable grown and consumed worldwide. The consumption of Turnip has been associated with beneficial effects... Read full abstract on PubMed →
Crabapple (Malus tribolata C.K. Schneid.), which one of the rare wild fruit trees in Turkey. This study was carried out to determine the aroma compounds, phenolic compound, antioxi... 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 →
In this study, the microbiological, physicochemical, and flavor changes of turbot (Scophthalmus maximus) coated with a composite active coating of locust bean gum (LBG) and sodium... Read full abstract on PubMed →
Truffles are a well-known worldwide product mainly appreciated by their unique aroma, which is composed by more than 50 volatile compounds. However, to this day, no one has accompl... Read full abstract on PubMed →
The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity and... Read full abstract on PubMed →
This study aimed to assess the effect of chitosan or gum Arabic edible coatings, with natamycin (200, 300, 400 mg/L) on the aroma profiles of Western Australian grown truffles at f... Read full abstract on PubMed →
Volatilomics studies the emission of volatile compounds from living organisms like plants, flowers, animals, fruits, and microorganisms, using metabolomics tools to characterize th... Read full abstract on PubMed →
Apples have distinctive quality attributes that may be defined by environmental conditions of the geographical regions where fruits are cultivated, such as temperature, solar radia... Read full abstract on PubMed →
Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensoria... Read full abstract on PubMed →
We report for the first time the application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze the volatile sulfur compounds (VSC... Read full abstract on PubMed →
The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect,... Read full abstract on PubMed →
The production of ovine or caprine milk cheeses with thistle rennet is a common practice in the Mediterranean basin. The aim of the present study was to obtain information on bacte... 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.