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 effect of ultrasound (20 kHz, 153 \ub5m) on the prefermentation extraction mechanisms in Sauvignon Blanc grapes was studied, focusing on 3-mercaptohexan-1-ol (3MH) and 4-mercap... Read full abstract on PubMed →
We investigated the effects of chitosan (CH) combined with ε-polylysine (ε-PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were sub... Read full abstract on PubMed →
Direct hydrogenation of thioesters with H<sub>2</sub> provides a facile and waste-free method to access alcohols and thiols. However, no report of this reaction is documented, poss... Read full abstract on PubMed →
Sulfur-containing compounds within a physiological relevant, natural odor space, such as the key food odorants, typically constitute the group of volatiles with the lowest odor thr... Read full abstract on PubMed →
We report the one-step synthesis of diversely substituted functional 1,2-dithiolanes by reacting readily accessible 1,3-bis-tert-butyl thioethers with bromine. The reaction proceed... Read full abstract on PubMed →
Eight alkene-functionalized molybdenum-based spherical Keplerate-type (inorganic fullerene) structures have been obtained via both direct and multistep synthetic approaches. Driven... Read full abstract on PubMed →
A simultaneous derivatization/extraction method followed by liquid chromatography electrospray-high resolution mass spectrometry for the determination of volatile thiols in hydroal... Read full abstract on PubMed →
Fermenting garlic and onion provides the advantages of storage life extension, anti-oxidative and anti-diabetic activities, and their metabolite, allyl mercaptan, offers a strong a... Read full abstract on PubMed →
Onion (<i>Allium cepa</i> L.) is one of the main agricultural commodities produced and consumed around the world. In the present work, for the first time, the volatile signature of... Read full abstract on PubMed →
The present paper aims to explore the rhizospheric bacterial communities associated with <i>Saccharum arundinaceum</i> grown on organometallic pollutants-rich hazardous distillery... Read full abstract on PubMed →
Aromas and flavours can be produced from fungi by either de novo synthesis or biotransformation processes. Herein, the biocatalytic potential of seven basidiomycete species from Co... Read full abstract on PubMed →
The network of the Maillard reaction can be influenced by the presence of polyphenols. In this paper, we evaluated the ability of secoiridoids to interact with asparagine and lysin... Read full abstract on PubMed →
Knowledge about the defensive chemistry of coniferous trees has increased in recent years regarding a number of alkaloid compounds; in addition to phenolics and terpenes. Here, we... Read full abstract on PubMed →
The genus <i>Lysobacter</i> includes several bacterial species which show potential for being used in biological control of plant diseases. It was shown recently that several <i>Ly... Read full abstract on PubMed →
Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spe... Read full abstract on PubMed →
In vitro cultivation of staphylococci is fundamental to both clinical and research microbiology, but few studies, to-date, have investigated how the differences in rich media can i... Read full abstract on PubMed →
Truffles, the symbiotic hypogeous edible fungi, have been worldwide regarded as a great delicacy because of their unique flavor and high nutritional value. By identifying their bio... Read full abstract on PubMed →
Loquat fruit is one of the most perishable fruits in China, and has a very limited shelf life because of mechanical injury and microbial decay. Due to an increasing concern about h... Read full abstract on PubMed →
A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian... Read full abstract on PubMed →
In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction-isoelectric precipita... 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.