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.
AIMS: To evaluate antibacterial properties of methylsulfonylmethane (MSM) on Escherichia coli (MDRE21) and Salmonella enterica serovar Kinshasa (SK132). METHODS AND RESULTS: Bacter... Read full abstract on PubMed →
This chapter is a survey on a sampling technique grown in parallel to gas chromatography since its early years, and which nowadays enjoys a remarkable renewal of interest thanks to... Read full abstract on PubMed →
Reactive oxygen species- (ROS-) induced lipid peroxidation plays a critical role in cell death including apoptosis, autophagy, and ferroptosis. This fundamental and conserved mecha... Read full abstract on PubMed →
<i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> is one of the predominant lactic acid bacterial species used as starter cultures in industrial fermented dairy manufacturi... Read full abstract on PubMed →
<h4>Objective</h4>This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thorac... Read full abstract on PubMed →
γ-glutamyl transferases/transpeptidases (E.C. 2.3.2.2, GGTs) are involved in the catabolism of many compounds that are conjugated to glutathione (GSH), which have a variety of role... Read full abstract on PubMed →
In this study, the aroma profiles of Cabernet Sauvignon wines from a new grape growing region, Loess Plateau, China, were established by gas chromatography⁻olfactometry, gas chroma... Read full abstract on PubMed →
The effects of boiling, roasting and sous-vide on the cooking loss, lipid and water content, lipid oxidation, fatty acids (FAs) contents and volatile profile (VC) of rabbit meat we... Read full abstract on PubMed →
Innovative approaches to develop flavors with high sensory appeal are critical in encouraging increased consumer preference and adoption of low sodium foods. Gas chromatography-olf... Read full abstract on PubMed →
This study investigated the changes of physicochemical and flavor characteristics of Angelica gigas Nakai roots during roasting. Glutamic acid and arginine were higher in constitue... Read full abstract on PubMed →
The consumption of garlic (Allium sativum) is widely known to (negatively) impact body odor, in particular breath and sweat, but also urine. Despite this common phenomenon, the und... Read full abstract on PubMed →
The objective of the current study was to determine whether biopolymer microgels could be used to encapsulate and control the release of allyl methyl disulfide (AMDS), a lipophilic... Read full abstract on PubMed →
The objective of this research was to elucidate the main factors influencing flavor retention in oil-in-water emulsions during simulated cooking, including oil droplet concentratio... Read full abstract on PubMed →
Surface-enhanced Raman spectroscopy, short for SERS, is an emerging technology with great potential in food analysis due to rapid detection, high sensitivity, portable instrumentat... Read full abstract on PubMed →
Strawberry is famous for its unique flavor and delicacy among the consumers all around the world. Nowadays, the concept of postharvest management is not only confined to preserving... Read full abstract on PubMed →
The aroma stability of fresh coffee brew was investigated during storage over 60 minutes, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol... Read full abstract on PubMed →
Following a structure/odor activity approach as previously published, the present study was focused on three aromatic thiols also identified as food odorants, namely 1-phenylethane... Read full abstract on PubMed →
Aromatic volatile organic compound (VOC) sensors are attracting growing interest as a response to the pressing market need for sensitive, fast response, low power consumption and s... Read full abstract on PubMed →
Zinc-copper-indium sulfide (ZCIS)-alloyed quantum dots are emerging as a new family of low toxic I-III-VI semiconductors due to their broad and color-tunable emissions as well as l... Read full abstract on PubMed →
Polyoxometalates (POMs) are redox-active molecular oxides, which attract growing interest for their integration into nano-devices, such as high-density data storage non-volatile me... 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.