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.
This is a pre-print of an article published in Analytical and Bioanalytical Chemistry. The final authenticated version is available online at: https://doi.org/10.1007/s00216-021-03... Read full abstract on PubMed →
We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2... Read full abstract on PubMed →
The Maillard reaction (MR) can affect the color, flavor, organoleptic properties, and nutritional value of food. Sometimes, MR is undesirable due to lowering the nutrient utilizati... Read full abstract on PubMed →
Microbial resistance has progressed rapidly and is becoming the leading cause of death globally. The spread of antibiotic-resistant microorganisms has been a significant threat to... Read full abstract on PubMed →
The aim of the present study was to investigate the possible protective effects of a garlic hydroalcoholic extract on the burden of oxidative stress and inflammation occurring on m... Read full abstract on PubMed →
The aim of this study was to investigate the effects of the sequence of different thermal and mechanical treatments on the physicochemical parameters and microstructure of garlic p... Read full abstract on PubMed →
<i>Cannabis sativa</i> L. produces over 200 known secondary metabolites that contribute to its distinctive aroma. Studies on compounds traditionally associated with the scent of th... Read full abstract on PubMed →
Truffles are the most expensive edible mushrooms refer to genus tuber which grows symbiotically in plant roots such as oaks and hazels. Truffles are underground mushrooms also know... Read full abstract on PubMed →
Truffles are the rarest species and appreciated species of edible fungi and are well-known for their distinctive aroma and high nutrient content. However, their chemical compositio... Read full abstract on PubMed →
Two analogues of 3-(dimethylsulfonio)propanoate (DMSP), 3-(diallylsulfonio)propanoate (DAllSP), and 3-(allylmethylsulfonio)propanoate (AllMSP), were synthesized and fed to marine b... Read full abstract on PubMed →
Background: Plant viral infections induce changes in the host plant, which can potentially impact composition, organoleptic properties, and storability characteristics of plant pro... Read full abstract on PubMed →
The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bact... Read full abstract on PubMed →
<i>Allium</i> is a genus that is widely consumed and used as traditional medicine in several countries. This genus has two major species, namely cultivated species and wild species... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Allium hooshidaryae (sect. Pseudoprason) is a wild plant in northwestern Iran. The plant is traditionally used, besides as spice, also for its medic... Read full abstract on PubMed →
Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatog... Read full abstract on PubMed →
The aim of our work is to study the dyeing properties of extracts from natural sources such as <i>Papaver rhoeas</i> by modifying the conditions of the dyeing process, choosing oth... Read full abstract on PubMed →
The field of gas chromatography-mass spectrometry (GC-MS) in the analysis of chemical warfare agents (CWAs), specifically those involving the organophosphorus-based nerve agents (O... Read full abstract on PubMed →
Abstract Previously, the aroma compounds in watermelon juice were analyzed by either GC-MS or GC-O. These methods could not extract and analyze the volatile compounds comprehensive... Read full abstract on PubMed →
It is widely hypothesised that primeval life utilised small organic molecules as sources of carbon and energy. However, the presence of such primordial ingredients in early Earth h... Read full abstract on PubMed →
The photodegradation of dissolved organic sulfur (DOS) is a potential source of aqueous sulfate and its chemical precursors in surface water. However, the photochemical fate of DOS... 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.