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.
<h4>Aim</h4>This work aimed to study the somatic embryogenesis and organogenesis of endangered <i>Daucus pumilus</i> (Gouan) for the conservation of this plant and improving the pr... Read full abstract on PubMed →
The C13-norisoprenoid aroma compounds 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and biosynthetically related vitispirane (VS) are important contributors to the varietal aroma of... Read full abstract on PubMed →
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for... Read full abstract on PubMed →
Packaging materials are subject to risk assessment since they can transfer their components to the food, and they may constitute a risk for the consumers' health. Therefore, estima... Read full abstract on PubMed →
Lung cancer, chronic obstructive pulmonary disease (COPD) and asthma are inflammatory diseases that have risen worldwide, posing a major public health issue, encompassing not only... Read full abstract on PubMed →
With the globalization of food trade, it’s traceability and genuineness becomes increasingly more difficult. Therefore, it is necessary to develop analytical tools to define the a... Read full abstract on PubMed →
Polyvinyl acetate (PVAc) is used in various adhesive, paint, and transparent tape applications. It is also used as a food additive in food manufacturing to make chewing gum and fru... Read full abstract on PubMed →
The odor problems in plain reservoirs are more complex compared to valley reservoirs and ground water reservoirs. Just as YL Reservoir with wetlands ecosystem in Lixiahe Plain, Jia... Read full abstract on PubMed →
The application of yeast extract (YE) in foods has widely evolved in recent decades. Generally, YE is added to foods because of its characteristic meaty and savory flavor notes. Th... Read full abstract on PubMed →
Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matr... Read full abstract on PubMed →
<i>Rhus potaninii</i> Maxim, a type of sumac, is an economically important tree widely cultivated in mountainous areas of western and central China. A gall, called the bellied gall... Read full abstract on PubMed →
Plant volatiles mediate the interactions within plant-insect communities and influence the distribution and behavior of insects. Natural enemies often utilize the volatiles that re... Read full abstract on PubMed →
Maillard reaction products (MRPs) could offer flavor and aroma for food, and also render functional characteristics. In this work, three squid skin Maillard reaction products with... Read full abstract on PubMed →
Indian mustard or <i>Brassica juncea</i> (<i>B. juncea</i>) is an oilseed plant used in many types of food (as mustard or IV range salad). It also has non-food uses (e.g., as green... Read full abstract on PubMed →
In the pulp and paper industry, several studies have been done to improve and enhance the properties of the mechanical, optical, and antimicrobial activities of pulp produced with... Read full abstract on PubMed →
<h4>Aim</h4>The purpose of the present study was to evaluate the effects of <i>Beauveria bassiana</i> (Hypocreales) inoculum on plant growth, volatile constituents, and tick repell... Read full abstract on PubMed →
Terpenes are the largest class of natural products with extensive structural diversity and are widely used as pharmaceuticals, herbicides, flavourings, fragrances, and biofuels. Wh... Read full abstract on PubMed →
Funding Information: PK and AC acknowledged the Blaustein Postdoctoral Fellowship from the Blaustein Center for Scientific Cooperation (BGU). We are grateful to Noga Sikron Peres f... Read full abstract on PubMed →
We have investigated the release of gases and volatile organic compounds (VOCs) from a carbon fibre reinforced epoxy composite matrix used in aircraft structural components. Analys... Read full abstract on PubMed →
A novel suite of instrumentation for the characterisation of materials held inside an air-tight tube furnace operated up to 250 °C has been developed. Real-time detection of releas... 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.