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.
The structural elucidation of primary and secondary peroxidation products, formed from complex lipids, is a challenge in lipid analysis. In the present study, rare minor oxidized c... Read full abstract on PubMed →
To clarify the changes in the aroma characteristics of shiitake mushrooms (<i>Lentinus edodes</i>) during hot-air drying, volatile compounds of <i>L. edodes</i> were analyzed using... Read full abstract on PubMed →
An analytical method based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC ×... Read full abstract on PubMed →
Metabolome analysis of flavored vegetables, green spring onion (<i>Allium fistulosum</i>), Chinese chive (<i>A. tuberosum</i>), and their interspecies hybrid Negi-Nira chive, was c... Read full abstract on PubMed →
In this study, for the first time, the comprehensive analysis of antiproliferative and antioxidant activities of ramson, followed by the analysis of its associated microbiota and h... Read full abstract on PubMed →
Port wine is a traditional and worldwide renowned fortified wine produced in the Douro Demarcated Region (DDR) Northeast of Portugal by specific and traditional winemaking practice... Read full abstract on PubMed →
Racemic and enantioselective syntheses of γ-phenyl-γ-amino vinyl phosphonates and sulfones have been achieved using Horner-Wadsworth-Emmons olefination of trityl protected α-phenyl... Read full abstract on PubMed →
Surface catalyzed reactions can be a convenient way to deactivate toxic chemical warfare agents (CWAs) and remove them from the contaminated environment. In this study, pure titani... Read full abstract on PubMed →
Biofilm formation in the production of fermented vegetable might impact its quality and safety. In this study, physicochemical and microbial properties, volatile and aroma-active c... Read full abstract on PubMed →
<h4>Introduction</h4>In the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available... Read full abstract on PubMed →
Due to its characteristic flavor and positive effects on human health, garlic is a highly valued food ingredient. Consumption of garlic alters the quality of body odors, which may... Read full abstract on PubMed →
Fragrant Brassica species seed oils (FBO) produced in China are mainly obtained from rapeseed (Brassica napus: B. napus) and mustard seeds (Brassica juncea: B. juncea). The charact... Read full abstract on PubMed →
Bacterial production of gaseous hydrocarbons such as ethylene and methane affects soil environments and atmospheric climate. We demonstrate that biogenic methane and ethylene from... Read full abstract on PubMed →
Pigs were fed either red and processed meat or chicken meat within either a prudent or a Western dietary pattern for four weeks (2 × 2 full factorial design). The colon microbial c... Read full abstract on PubMed →
Component analysis of a novel white-colored truffle native to Japan, <i>Tuber japonicum</i>, was performed to determine its characteristic features. The analysis of odor-active vol... Read full abstract on PubMed →
The sulfur-containing amino acids methionine and cysteine play an important role in food industry. These amino acids are used to confer a sulfur smell or meat-related aroma to food... Read full abstract on PubMed →
The sensory impacts of two thiols, 2-methyl-3-furanthiol (MFT) and 2-furfurylthiol (FFT), in Chinese soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light (L... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are prevalent in daily life, from the lab environment to industrial applications, providing tremendous functionality but also posing significant h... Read full abstract on PubMed →
Qualitative and semi-quantitative analysis of organosulfides extracted from oil obtained by steam distillation of yellow onions was performed by gas chromatography-mass spectrometr... Read full abstract on PubMed →
The Pd-catalyzed <i>S</i>-allylation of thiols with stable allylcarbonate and allylacetate reagents offers several advantages over established reactions for the formation of thioet... 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.