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.
Volatile compounds formed during heat-treatment of wheat flour influence the application of treated flour. In this study, normal and waxy hard wheat flours before and after dry-hea... Read full abstract on PubMed →
Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very imp... Read full abstract on PubMed →
Cape gooseberry (Physalis peruviana L.) fruits are highly perishable berries that exhibit a climacteric respiratory behavior. The objective of this study was to evaluate the effect... Read full abstract on PubMed →
<i>Fagopyrum esculentum</i> (buckwheat) <i>soksungjang</i> is one of the traditional soybean pastes in Korea. This study profiled and compared volatile compounds between traditiona... Read full abstract on PubMed →
The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor... Read full abstract on PubMed →
The grassy characteristic aroma perceived in brewed sake made from low-glutelin rice (Oryza sativa L. Mizuhonoka) was examined by gas chromatography-olfactometry and gas chromatogr... Read full abstract on PubMed →
The poultry industry is faced with compounding pressures of maintaining product safety and wholesomeness while keeping up with consumer trends of all-natural foods and label accura... Read full abstract on PubMed →
Milk powder is an important ingredient in the confectionery industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demons... Read full abstract on PubMed →
Volatile aroma compounds of Feteasc a neagr a wines, aged for 1.5 and 3 months in oak barrels with different toast degree, have been analyzed using stir bars sorptive extraction an... Read full abstract on PubMed →
BACKGROUND: The present study identified the most commonly consumed grain food patterns in US children and adolescents (2-18 years-old; N = 8,367) relative to those not consuming g... Read full abstract on PubMed →
The cadmium (Cd) and lead (Pb) content in both white and wholemeal flour milled from 110 leading rice cultivars was assessed. The white flour Cd content ranged from <0.0025 to 0.25... Read full abstract on PubMed →
Eight wild species in Sect. Moutan DC (tree peony) of the genus Paeonia grown in natural habitats and 1 cultivated specie were investigated to analyze their fatty acid and bioactiv... Read full abstract on PubMed →
The present paper provides an overview of the application of ionic liquid (IL) columns for GC analysis of fatty acid methyl esters (FAMEs). Although their separation can be carried... Read full abstract on PubMed →
Volatiles are critical for real and perceived quality of mussels. In the present study, we determined, for the very first time, the characteristic volatiles of fresh Mediterranean... Read full abstract on PubMed →
INTRODUCTION: Most electronic cigarettes (e-cigarettes) contain a solution of propylene glycol/glycerin and nicotine, as well as flavors. E-cigarettes and their associated e-liquid... Read full abstract on PubMed →
Globally, vegetable fields are the primary source of greenhouse gas emissions. A closed-chamber method together with gas chromatography was used to measure the fluxes of nitrous ox... Read full abstract on PubMed →
Greenhouse herb producers may use artificial lighting to supplement the natural light available to their crops. High-pressure sodium (HPS) lights are the most common supplemental l... Read full abstract on PubMed →
An aroma distillate was prepared by solvent extraction and subsequent SAFE distillation from Italian vine-ripe tomatoes eliciting an intense overall aroma. Application of gc/olfact... Read full abstract on PubMed →
The most odor-active compounds previously identified by application of an aroma extract dilution analysis were quantitated in freshly picked curry leaves, either by stable isotope... Read full abstract on PubMed →
UNLABELLED: Effect of coating with curry leaf and clove essential oils (EO) on oxidative and textural stability of sutchi catfish fillets were evaluated during chilled storage. The... 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.