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.
First purchases of fruit are mainly dependent on aspects of appearance such as color. However, repeat buys of fruit are determined by internal quality traits such as flavor-related... Read full abstract on PubMed →
Higher alcohols significantly influence the quality and flavor profiles of Chinese Baijiu. ILV1-encoded threonine deaminase, LEU1-encoded α-isopropylmalate dehydrogenase, and LEU2-... Read full abstract on PubMed →
Seafood consumption is a major route for human exposure to environmental contaminants of emerging concern (CeCs). However, toxicological information about the presence of CeCs in s... Read full abstract on PubMed →
Volatile compounds (VCs) produced by diverse microbes seem to affect plant growth, development and/or stress tolerance. We investigated how VCs released by soilborne fungi <i>Fusar... Read full abstract on PubMed →
When a comet assay, an increasingly popular <i>in vivo</i> genotoxicity test, shows a positive test result, interpretation of that response requires ruling out any confounding tiss... Read full abstract on PubMed →
Odorous emissions from rubber materials and processing can cause odour nuisance impacts in the surrounding community, resulting in industrial closure due to public complaints. This... Read full abstract on PubMed →
This study investigated the evolution of acetaldehyde and pyranoanthocyanins in wine during malolactic fermentation, and further evaluated the correlation between acetaldehyde and... Read full abstract on PubMed →
Four varietal wines Fetească Neagră, Merlot, Cabernet Sauvignon and Pinot Noir from Romania were submitted to a liquid-liquid extraction with dichloromethane and analysed by gas ch... Read full abstract on PubMed →
peer reviewedThe aim of this study is to determine the profile of the volatile chemical compounds of Sodabi which is a traditional liquor widely consumed by people in the West Afri... Read full abstract on PubMed →
Lipase (E.C.3.1.1.3) belongs to the hydrolases and is also known as fat splitting, glycerol ester hydrolase or triacylglycerol acylhydrolase. Lipase catalyzes the hydrolysis of tri... Read full abstract on PubMed →
Phacelia tanacetifolia Benth. honey (14 samples) collected in Poland was characterized by melissopalynological analysis, color determination (CIE L*a*b*C<sub>ab</sub>*h<sub>ab</sub... Read full abstract on PubMed →
Malvasia odorosissima is an aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica (Vitis vinifera L., 1753), despite the gen... Read full abstract on PubMed →
Pulsed electric field (PEF) processing of white grapes (cv. Garganega) after crushing was studied on pilot-plant scale, to investigate the effects of the treatment on must and wine... Read full abstract on PubMed →
<h4>Premise of the study</h4>The production of banana (<i>Musa</i> spp.; Musaceae) plants is affected by various types of somaclonal variations (SV), including dwarfism. However, m... Read full abstract on PubMed →
The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili (<i>C. annuum</i>) were studied. Aqueous and hyd... Read full abstract on PubMed →
Vetiveryl acetate is a common ingredient of the perfume industry highly prized by perfumers for its crisp vetiver note and thus often used in high-end perfume compositions. Vetiver... Read full abstract on PubMed →
The extracellular crude Rhizomucor variabilis lipase was used for synthesis of flavor ester butyl caprylate and 1-butyl oleate often used as a diesel additive, a polyvinyl chloride... Read full abstract on PubMed →
The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (Hacıhaliloğlu and Kabaaşı... Read full abstract on PubMed →
A number of methyl-branched aldehydes impart interesting flavor impressions, and especially 12-methyltridecanal is a highly sought after flavoring compound for savory foods. Its sm... Read full abstract on PubMed →
Currently, consumers are demanding natural products, with low sugar content and high nutritional and sensory qualities. Natural beverages have taken an important place due to their... 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.