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.
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. Du... Read full abstract on PubMed →
Lycium ruthenicum Murray (LR) is a functional food, and it has long been used in traditional folk medicine. However, detailed qualitative and quantitative analyses related to its p... Read full abstract on PubMed →
The purpose of this study was to investigate the chemical composition and biological activity of the volatile oils (VOs) from the flowers of three buckwheat species, Fagopyrum escu... Read full abstract on PubMed →
This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made wi... Read full abstract on PubMed →
Walk-through surveys were carried out for bakeries in this study to determine the environmental characteristics of bakeries in Taiwan. Questionnaires were administrated to discover... Read full abstract on PubMed →
Although organic species are transported and efficiently transformed in clouds, more than 60% of this organic matter remains unspeciated. Using GCxGC-HRMS technique we were able to... Read full abstract on PubMed →
The volatile compounds of jujube ( Ziziphus jujube Mill.) puree obtained from three cultivars, 'Jinsixiaozao' (Y1), 'Youzao' (Y2), and 'Yuzao' (Y3), were analyzed by gas chromatogr... Read full abstract on PubMed →
Myrosinase-positive bacteria from local fermented foods and beverages in Thailand with the capacity to metabolize glucosinolate and produce isothiocyanates (ITCs) were isolated and... Read full abstract on PubMed →
Evidence that plants can respond to volatile organic compounds (VOCs) was first presented 35 years ago. Since then, over 40 VOCs have been found to induce plant responses. These in... Read full abstract on PubMed →
To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evap... Read full abstract on PubMed →
Substituted diphenylamine antioxidants (SDPAs) and benzotriazole UV stabilizers (BZT-UVs) are industrial additives of emerging environmental concern. However, the bioaccumulation,... Read full abstract on PubMed →
The distribution and ultrastructure of capitate glandular trichomes (GTs) in Flourensia species (Asteraceae) have been recently elucidated, but their metabolic activity and potenti... Read full abstract on PubMed →
Pseudomonas are common spoilage agents of aerobically stored fresh foods. Their ability to cause spoilage is species- and may be strain-specific. To improve our understanding of th... Read full abstract on PubMed →
Reactive 1,2-dicarbonyl compounds (DCs) are generated from carbohydrates during food processing and storage and under physiological conditions. In the recent decades, much knowledg... Read full abstract on PubMed →
Plants produce a wide range of secondary metabolites. Within a single species, chemotypes can be distinguished by the differences in the composition of the secondary metabolites. H... Read full abstract on PubMed →
Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on D-ribose as a novel food (NF... Read full abstract on PubMed →
In 2018, the EFSA NDA Panel adopted the Scientific Opinion on the safety of d-ribose as a novel food pursuant to Regulation (EU) 2015/2283 when used in a variety of food, concludin... Read full abstract on PubMed →
A Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) method was developed and validated for the simultaneous determination of furan, 2-methy... Read full abstract on PubMed →
Petai seeds are one of the well-known strong-smelling foods of the Southeast Asian region that have been harvested and commercially offered in different ripening forms. The current... Read full abstract on PubMed →
We report significant improvements in the structure and electronic properties of a poly(3-alkylthiophene) representative, namely poly(3-methylthiophene) (P3MT), when it is synthesi... 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.