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 organic compounds (VOCs) have long been associated with odor nuisance at urban sites close to emission sources. Sulfur containing volatile organic compounds (VOSCs) in par... Read full abstract on PubMed →
Aroma-active compounds in the roasted leg meat of White Kołuda goose were assayed by gas chromatography-olfactometry, using aroma extract dilution analysis and solvent-assisted fla... Read full abstract on PubMed →
Chemiresistors that are based on monolayer-capped metal nanoparticles (MCNPs) have been used in a wide variety of innovative sensing applications, including detection and monitorin... Read full abstract on PubMed →
In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure... Read full abstract on PubMed →
The hydrothiolation of activated alkynes is presented as an attractive and powerful way to functionalize thiols bearing catechols. The reaction was promoted by a heterogeneous cata... Read full abstract on PubMed →
Plant growth promoting rhizobacteria offer an effective and eco-sustainable solution to protect crops against phytopathogens. In the present study, Bacillus safensis STJP (NAIMCC-B... Read full abstract on PubMed →
Callus initiation, shoot formation and plant regeneration were established for <i>Artemisia spicigera</i>, a traditional medicinal plant growing in Armenia, Middle-Anatolia and Ira... Read full abstract on PubMed →
Microwave-mediated <i>N</i>-arylation of 4-chloroquinazolines in THF/H<sub>2</sub>O rapidly and efficiently afforded a library of novel 6-halo-2-phenyl-substituted 4-anilinoquinazo... Read full abstract on PubMed →
The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effec... Read full abstract on PubMed →
The edible fruiting bodies of desert truffles are seasonally collected and consumed in many regions of the world. Although they are very expensive, they are bought and sold as a re... Read full abstract on PubMed →
Wheat-originated microbes play an important role in shaping the quality of high-temperature <i>Daqu</i> which is commonly used as a starter for producing sauce-flavor <i>Baijiu</i>... Read full abstract on PubMed →
<h4>Background</h4>Poison frogs are known for the outstanding diversity of alkaloid-based chemical defences with promising therapeutic applications. However, current knowledge abou... Read full abstract on PubMed →
The aim of this study was to increase the baked flavour of low acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution to the flavour of potato... Read full abstract on PubMed →
The present study aims at the development and validation of a quali-quantitative headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method f... Read full abstract on PubMed →
<i>Paenibacilli</i> are efficient producers of potent agents against bacterial and fungal pathogens, which are of great interest both for therapeutic applications in medicine as we... Read full abstract on PubMed →
At present, most investigations involving the Maillard reaction models have focused on free amino acids (FAAs), whereas the effects of peptides on volatile products are poorly unde... Read full abstract on PubMed →
This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (<i>Longissimus thoracis et lumborum</i>) and their relation... Read full abstract on PubMed →
Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatogr... Read full abstract on PubMed →
This study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn... Read full abstract on PubMed →
In this study, the essential oil (EO) from <i>Laurelia sempervirens</i> was analyzed by GC/MS and safrole (<b>1</b>) was identified as the major metabolite <b>1</b>, was subjected... 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.