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.
Buddy maple syrup is characterized by an unpleasant cabbage-like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off-flavor leads to a decr... Read full abstract on PubMed →
The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolysable tannins, total flavonoids, and total reducing capacity) of... Read full abstract on PubMed →
Tartary buckwheat (Fagopyrum tataricum) is considered a profitable crop that possesses medicinal properties, because of its flavonoid compounds. However, the dehulling issue is bec... Read full abstract on PubMed →
The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrro... Read full abstract on PubMed →
Brassica vegetables are a significant component of the human diet and their popularity is systematically increasing. The interest in plants from this group is growing because of nu... Read full abstract on PubMed →
The bitterness of vegetables is a leading reason why they are avoided by children and some adults. Bitterness is perceived via TAS2R receptors located on the tongue. In contrast, a... Read full abstract on PubMed →
Glucosinolates are a large group of plant secondary metabolites with nutritional effects and biologically active compounds. Glucosinolates are mainly found in cruciferous plants su... Read full abstract on PubMed →
This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory de... Read full abstract on PubMed →
Salmonella spp. is known to survive in intermediate- and low-moisture foods. Bakery products such as cream-filled brioche (aw 0.82-0.84), depending mainly on the aw of the fillings... Read full abstract on PubMed →
Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seed, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO... Read full abstract on PubMed →
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor con... Read full abstract on PubMed →
Solanaceae plant seeds, which contain high concentrations of tropane alkaloids, have not been studied in real conditions of proofing and baking processes. In this work both lab via... Read full abstract on PubMed →
Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for mo... Read full abstract on PubMed →
Understanding the sensory attributes that explain the typicity of Australian Cabernet Sauvignon wines is essential for increasing value and growth of Australia's reputation as a fi... Read full abstract on PubMed →
Previous studies have shown that the Ancient Egyptians used malted wheat and barley as the main ingredients in beer brewing, but the chemical determination of the exact recipe is s... Read full abstract on PubMed →
Experimental passito wines with different percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the... Read full abstract on PubMed →
Infusion-induced changes in the aroma and key odorants and their odor activity values of Iranian endemic herbal (Gol-Gavzaban) tea obtained from shade-dried violet-blue petals of b... Read full abstract on PubMed →
Background: The quick, easy, cheap, effective, rugged, and safe method, generally applied to the determination of pesticide residues in food, has been recently modified and adopted... Read full abstract on PubMed →
To map qualitative and quantitative metabolome alterations when Penicillium roqueforti is grown in an environment where l-tyrosine levels are perturbed, the recently established di... Read full abstract on PubMed →
Cilj ovog rada je utvrditi razlike u kemijskom profilu aromatskih spojeva vina dobivenih od šumskih i kultiviranih kupina. Hlapljivi spojevi su izolirani metodom ekstrakcije vršnih... 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.