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.
Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food produ... Read full abstract on PubMed →
Endogenous and exogenous enzymatic hydrolysis carried out to obtain vanilla extracts with higher concentrations of vanillin using green vanilla beans. Sequences initiated with free... Read full abstract on PubMed →
"Laba" garlic is a famous traditional garlic product, particularly popular with the people in Northern China. The processing time plays an important role on the chemical constituen... Read full abstract on PubMed →
In March 2015, the extended-spectrum triazole antifungal isavuconazole was granted approval by the US Food and Drug Administration and the European Medicines Agency for the treatme... Read full abstract on PubMed →
<h4>Objective</h4>This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and a... Read full abstract on PubMed →
More and more attention was attached to food safety, it is necessary to endow food packaging films with good antibacterial and antioxidant properties Edible films based on chitosan... Read full abstract on PubMed →
<h4>Background</h4>Flavoring chemicals, or flavorants, have been used in electronic cigarettes (e-cigarettes) since their inception; however, little is known about their toxicologi... Read full abstract on PubMed →
The essential oil from a lemongrass variety of Cymbopogon flexuosus [lemongrass oil (LO)] is used in various food and aroma industry products and exhibits biological activities, su... Read full abstract on PubMed →
This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluatin... Read full abstract on PubMed →
Objective: The objective of this study was to obtain an optimum and valid method of analysis to determine the levels of disodium 5’-guanylate (DSG)and disodium 5’-inosinate (DSI) i... Read full abstract on PubMed →
Difunctionalization of alkenes is a valuable and versatile chemical transformation that could quickly build complex molecules. Extensive efforts have been made, and great achieveme... Read full abstract on PubMed →
Essential oils (EO) are complex mixtures of biosynthesized chemicals basically by plants, which provide them their characteristic aroma. Many have biologically recognized activitie... Read full abstract on PubMed →
Abstract Volatile compounds are important factors that affect the flavor quality of dried medicinal and aromatic plant products such as mint ( Mentha spicata L.) leaves. This work... Read full abstract on PubMed →
Abstract The Satureja L. genus belongs to the Lamiaceae family and comprises about 30 species commonly known as savory. Savory is represented by aromatic plants which are used as s... Read full abstract on PubMed →
Saffron, Crocus sativus (Iridaceae), is a perennial herb, which earned its popularity as both medicine and spice. It is an inhabitant of different mountainous regions of Asia Minor... Read full abstract on PubMed →
The quality attributes of whole hog fresh pork sausages (28% fat) formulated with combinations of rosemary extract (R: 1500, 2000, 2500 ppm), green tea extract (G: 100, 200, 300 pp... Read full abstract on PubMed →
Dengue virus (DENV) disease outbreaks continue to develop across the globe with significant associated mortality and economic burden, yet no treatment has been approved to combat t... Read full abstract on PubMed →
BACKGROUND/AIM: Sham feeding, reproducing the cephalic phase of digestion, and involving combined visual, olfactory, and taste stimulation affects gastrointestinal motility and sec... Read full abstract on PubMed →
In the course of our ongoing studies of odor-cued taste avoidance (OCTA) to measure olfactory capabilities in animals, we observed that mice could rapidly learn to use the vapor of... Read full abstract on PubMed →
INTRODUCTION: The fecal metabolome of Clostridium difficile (CD) infection is far from being understood, particularly its non-volatile organic compounds. The drawbacks of current t... 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.