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.
Kaffee und Fruchtsäfte gelten als Hauptaufnahmequelle von Chlorogensäuren. Insbesondere Kaffee weist hohe Konzentrationen des Isomers 5-O-Chlorogensäure (5-CQA) auf. Während die... Read full abstract on PubMed →
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN), an aroma compound present in wine, is used for sensory and physicochemical analyses. Therefore, synthesis of TDN of high purity is req... Read full abstract on PubMed →
Traditionally, in the Southern Asian countries, <i>Psidium cattleyanum</i> is a widely used plant for the management of various ailments such as gastrointestinal, respiratory, and... Read full abstract on PubMed →
The essential oil of Siparuna guianensis was obtained by hydrodistillation. The identification of the chemical compounds was performed by gas chromatography coupled with mass spect... Read full abstract on PubMed →
HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to inve... Read full abstract on PubMed →
Synthetic phenolic antioxidants (SPAs) are widely used in various industrial and commercial products to retard oxidative reactions and lengthen product shelf life. In recent years,... Read full abstract on PubMed →
In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxy... Read full abstract on PubMed →
In this study, methoxylated flavonoids and volatile constitutions of <i>Agrostis gigantea</i> Roth (Poaceae) were investigated for the first time. The flavonoids were identified by... Read full abstract on PubMed →
The use of wood chips is a common winemaking practice that has been permitted in Europe since the early 2000s. The use of oak chips, or other wood alternative products, has not alw... Read full abstract on PubMed →
[EN]Eucalyptus honey is an important unifloral honey commercialized worldwide and much desired by consumers due to the medicinal properties attributed to it because of the plant fr... Read full abstract on PubMed →
Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volat... Read full abstract on PubMed →
<i>Euphorbia lunulata</i> Bunge (ELB) is a traditional Chinese medicine possessing the functions of expectoration, cough relief, asthma relief, detoxification, and itching relief.... Read full abstract on PubMed →
<i>Trichoderma</i> spp. are known as biocontrol agents of fungal plant pathogens and have been recognized as a potential source of bioactive metabolites. The production of antimicr... Read full abstract on PubMed →
Recent trends in anticancer therapy is to use therapeutic agents which not only kill the cancer cell, but are less toxic to surrounding normal cells/tissue. One approach is to cut... Read full abstract on PubMed →
During sample preparation and analysis, samples are coming in contact with different labware materials. By four unrelated analytical (phytochemical and pharmaceutical) case-studies... Read full abstract on PubMed →
The combination of photoredox catalysis with the Wolff-Kishner (WK) reaction allows the difunctionalization of carbonyl groups by a radical-carbanion relay sequence (photo-Wolff-Ki... Read full abstract on PubMed →
microorganismsArticleExploring the Capability of Yeasts Isolated from ColombianFermented Cocoa Beans to Form and Degrade Biogenic Aminesin a Lab-Scale Model System for Cocoa Fermen... Read full abstract on PubMed →
β-Ionone is a carotenoid-derived flavor and fragrance compound that is known for its violet aroma and described as a complex woody and fruity scent. Due to the low odor threshold,... Read full abstract on PubMed →
Tagetes minuta L. is an annual herb used in flavoring, perfumery, food and pharmacological industry. In the recent past, bioactivities and therapeutic properties of T. minuta again... Read full abstract on PubMed →
This study aimed to characterise the volatiles that contribute to stale odour of green tea. Volatiles were extracted using headspace solid‐phase microextraction (HS‐SPME) and analy... 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.