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.
Long-term aging of <i>Yakju</i>, a traditional Korean liquor made of rice and <i>Nuruk</i> (a fermentation agent), causes browning and odor and flavor development. This study inves... Read full abstract on PubMed →
<i>Luffa acutangula</i> (Cucurbitaceae), a perennial plant grows mainly in India, Southeast Asia, China, Japan, Egypt, and other parts of Africa, it is widely used in the tradition... Read full abstract on PubMed →
BACKGROUNDDespite the acceptance of the use of chips as an alternative enological practice to traditional barrels, there is substantial interest in looking for parameters that enab... Read full abstract on PubMed →
The volatiles emitted by agar plate cultures of the xylarialean fungus <i>Hypoxylon invadens</i> were investigated by use of a closed loop stripping apparatus in combination with G... Read full abstract on PubMed →
Niemann-Pick type C2 (NPC2) is a type of small soluble protein involved in lipid metabolism and triglyceride accumulation in vertebrates and arthropods. Recent studies have determi... Read full abstract on PubMed →
Acaricidal activities of the active component isolated from Melissa officinalis oil and its structural analogues against Tyrophagus putrescentiae were evaluated using fumigant and... Read full abstract on PubMed →
Toxicities and color deformation were evaluated of essential oils of Melissa officinalis cultivated in France, Ireland, and Serbia and their constituents, along with the control ef... Read full abstract on PubMed →
Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability... Read full abstract on PubMed →
(Z)-4-undecenal (Z4-11Al) is the volatile pheromone produced by females of the vinegar fly Drosophila melanogaster. Female flies emit Z4-11Al for species-specific communication and... Read full abstract on PubMed →
The influence of high temperature modes (cooking in traditional clay stewpot (TS) and cooking in commercial ceramic electrical stewpot (CS)) and low temperature modes (cooking in e... Read full abstract on PubMed →
UNLABELLED: The objective of this study was to characterize the flavor of a premium Florida tomato variety that has significant potential for producing a high quality processed jui... Read full abstract on PubMed →
Heating operation has been applied to Chétoui extra-virgin olive oils (EVOOs) extracted from fruits with several ripening stages (RS). The studied samples, were subjected to microw... Read full abstract on PubMed →
Asparagus racemosus (Shatavari), belongs to the family Asparagaceae and is known as a "curer of hundred diseases" since ancient time. This plant has been exploited as a food supple... Read full abstract on PubMed →
Following publication of the original article [1], the author reported a formatting error and an error in the figure caption. The original article has been corrected. The details o... Read full abstract on PubMed →
Fusarium culmorum is one of the most important fungal plant pathogens that causes diseases on a wide diversity of cereal and non-cereal crops. We report herein for the first time t... Read full abstract on PubMed →
Spontaneous oxidized flavor (SOF) has been reported over the past 5 decades as a sporadic objectionable flavor problem in bovine milk. Parameters previously reported to influence S... Read full abstract on PubMed →
Rhizoma Curcumae (RC) is perennial herbaceous plant mainly present in China, India and Malaysiabelong, which is belong to the family Zingiberaceae. The rhizomes of RC have been use... Read full abstract on PubMed →
In insects, perception of the environment-food, mates, and prey-is mainly guided by chemical signals. The dynamic process of signal perception involves transport to odorant recepto... Read full abstract on PubMed →
Early diagnosis of Parkinson's disease (PD) is of great importance due its progressive phenotype. Neuroprotective drugs could potentially slow down disease progression if used at e... Read full abstract on PubMed →
Previously, we demonstrated that the flavor of milk fermented with <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> (IMAU20401) and <i>Streptococcus thermophilus</i> (IMAU... 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.