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.
4-Hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) is an important odorant in some fruits, and is proposed to play a crucial role in the caramel-like notes of some teas. However, its bio... Read full abstract on PubMed →
Abstract Toona sinensis is a seasonal woody vegetable with unique flavor and high nutritional values. However, the shorter edible period and quite difficult in fresh-keeping limite... Read full abstract on PubMed →
In this study, the stabilized landfill leachate which has a BOD : COD ratio of 0.045 was treated using Fenton's process. The effect of process parameters like reaction time, pH, do... Read full abstract on PubMed →
The construction of double carbohelicenes is highly fascinating yet challenging work. Disclosed herein is a streamlined and simplified synthetic route to double carbohelicenes star... Read full abstract on PubMed →
Various dietary phytochemicals seem to display antioxidant activity through the NF-E2-related factor 2 (Nrf2) pathway. However, few studies have demonstrated its antioxidant effect... Read full abstract on PubMed →
This study aimed to investigate the key compounds involved in the aroma of French Syrah wines from the northern Rhone valley from two vintages characterized by distinct climatic co... Read full abstract on PubMed →
This study compared aroma compositions and sensory aroma attributes of raw and cooked <i>Tenebrio molitor</i> larvae (mealworms). Main sensory aroma attributes of raw mealworms wer... Read full abstract on PubMed →
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this st... Read full abstract on PubMed →
A set of 21 halogenated thiosemicarbazones (TSCs) have been synthesized and its inhibitory properties toward activity diphenolase of mushroom tyrosinase and their ability to inhibi... Read full abstract on PubMed →
Halitosis is a common ailment concerning 15% to 60% of the human population. Halitosis can be divided into extra-oral halitosis (EOH) and intra-oral halitosis (IOH). The IOH is for... Read full abstract on PubMed →
Four multiparous, lactating Holstein cows (average DIM 169.5 ± 20.5 d), fitted with ruminal and duodenal cannulas, were used in a 4 × 4 Latin square with a 2 × 2 factorial arrangem... Read full abstract on PubMed →
In the present paper, we present a simple, reliable, selective and sensitive method for the identification and quantification of volatile thiols at trace levels in coffee brews. A... Read full abstract on PubMed →
<h4>Introduction</h4>Sepsis is a leading cause of mortality in burn patients. One of the major causes of sepsis in burn patients is Pseudomonas aeruginosa. We hypothesized that dur... Read full abstract on PubMed →
Knowledge of composition of beverages volatile fraction is essential for understanding their sensory attributes. Analysis of volatile compounds predominantly resorts to gas chromat... Read full abstract on PubMed →
© 2020 Elsevier Ltd During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms of this loss and ways to mitigate it were investigated. Aroma profil... Read full abstract on PubMed →
Panama disease (Fusarium wilt disease) caused by Fusarium oxysporum f. sp. cubense race 4 (FOC) severely threatens banana (Musa spp.) production worldwide. Intercropping of banana... Read full abstract on PubMed →
The OH radical-initiated atmospheric oxidation mechanism of dipropyl thiosulfinate (CH3CH2CH2-S(O)S-CH2CH2CH3, DPTS), a volatile released by Allium genus plants, has been investiga... Read full abstract on PubMed →
A water-soluble, long-term stable, poly(sodium-p-styrenesulfonate)-enhanced and d-penicillamine stabilized argentum nanoclusters (PSS-DPA-AgNCs) was synthesized by a one-step ultra... Read full abstract on PubMed →
Medicinal plants have been used from ancient times for human healthcare as in the form of traditional medicines, spices, and other food components. Garlic (<i>Allium sativum</i> L.... Read full abstract on PubMed →
<i>S</i>-Allyl-L-cysteine sulfoxide (ACSO) is an odour precursor in garlic bulbs. One plausible pathway for the biosynthesis of ACSO involves <i>S</i>-2-carboxypropyl glutathione p... 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.