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.
Multidimensional approaches in gas chromatography have been established as potent tools to (almost) attain fully resolved analyses. Flavours and odours are important application fi... Read full abstract on PubMed →
The longhorned beetle Arhopalus rusticus (Coleoptera: Cerambycidae, Spondylinae) is a common species in conifer forests of the Northern Hemisphere, but with global trade, it has in... Read full abstract on PubMed →
BACKGROUND Quinoa porridge is becoming popular among Asian for its nutritional values; hence, it is important to understand its aroma characteristics. RESULTS Volatile compounds... Read full abstract on PubMed →
The aliphatic-acid-mediated dehydration of C<sub>6-10</sub>-α,ω-alkanediols to alkadienes proceeds in a stepwise manner: C<sub>6-10</sub>-α,ω-alkanediols react with aliphatic acids... Read full abstract on PubMed →
Over the past 30 years, the genus Solanum has received considerable attention in chemical and biological studies. Solanum is the largest genus in the family Solanaceae, comprising... Read full abstract on PubMed →
1,9-Nonanedioic acid is one of the valuable building blocks for producing polyesters and polyamides. Thereby, whole-cell biosynthesis of 1,9-nonanedioic acid from oleic acid has be... Read full abstract on PubMed →
Abstract Background Encapsulation of flavor and aroma in an appropriate form is an important concern for a long time. Encapsulation is the most successful way not only to preserve... Read full abstract on PubMed →
EditorialThe Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste,... Read full abstract on PubMed →
The prominent antibacterial and quorum sensing (QS) inhibition activity of aromatic plants can be used as a novel intervention strategy for attenuating bacterial pathogenicity. In... Read full abstract on PubMed →
In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with <i>Saccharomyces cerevisiae</i> EC1118 and... Read full abstract on PubMed →
Fresh and dried <i>Zanthoxylum bungeanum</i> Maxim volatiles of two main cultivars including <i>Dahongpao</i> and <i>Meihuajiao</i>, were determined through GC-MS and compared. In... Read full abstract on PubMed →
Inhibition of spore germination offers an attractive and effective target for controlling fungal species involved in food spoilage. Mushroom alcohol (1-octen-3-ol) functions as a n... Read full abstract on PubMed →
Full analytical data of Ecuadorian cocoa wastes (raw shells) and beans (as benchmark), are herein reported. A detailed characterization of production residues may pave the road to... Read full abstract on PubMed →
Coffee quality has recently become a high demand of coffee consumers, due to all the specialty coffees available on the market. Specialty coffees can be generated by favoring growt... Read full abstract on PubMed →
The zero-waste biorefinery concept inspired a green oleo-extraction of both natural volatile (e.g., borneol, camphor, o-cymene, eucalyptol, limonene, α-pinene, and terpinen-4-ol) a... Read full abstract on PubMed →
Oolong tea is a popular and semi-fermented beverage. During the processing of tea leaves, withering is the first indispensable process for improving flavor. However, the roles of l... Read full abstract on PubMed →
This work aimed to evaluate the potential of 15 nisin producing <i>Lactococcus lactis</i> strains, isolated from dairy products, for the fermentation of soymilk and carrot juice. I... Read full abstract on PubMed →
Volatile fungal metabolites are responsible for various odors and may contribute to a "sick building syndrome" (SBS) with a negative effect on the heath of building. The authors ha... Read full abstract on PubMed →
This study evaluates the effects of subcritical hydrothermal treatment on palm oil mill effluent (POME) and its concomitant formations of solid hydrochar, liquid product and gaseou... Read full abstract on PubMed →
Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different i... 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.