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.
Volatile esters contribute to the aroma and flavor of many fruits but are normally absent in grape berries (Vitis vinifera L.). To examine the biosynthetic potential of grape berri... Read full abstract on PubMed →
The use of human teeth as biomarkers has been previously applied to characterize environmental exposure mainly to metal contamination. Difficulties arise when the contaminants are... Read full abstract on PubMed →
<i>Moringa</i> is a sole genus of Moringaceae family with 13 species distributed in the tropical and sub-tropical regions. Among them, <i>Moringa peregrina</i> is one of the specie... Read full abstract on PubMed →
We disclose herein the first synthetic method that is capable of offering heteroaryl[<i>b</i>]quinolines (HA[<i>b</i>]Qs) with structural diversity, which include tricyclic and tet... Read full abstract on PubMed →
In this study, the nutritional, functional, and chemical measurements of sensory attributes of different parts of wasabi, namely, leaf, petiole, and rhizome, were investigated. Pro... Read full abstract on PubMed →
On the basis of the chemistry of wine and the co-occurrence of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde, we investigated the existence of 2-methyl-4-propyl-1,3-oxathiane (1) an... Read full abstract on PubMed →
BACKGROUND Low molecular weight peptides (LMWPs) (<1 kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contr... Read full abstract on PubMed →
A novel, fast and eco-friendly analytical method using microextraction by packed sorbent coupled to large volume injection-gas chromatography-mass spectrometry (MEPS-LVI-GC-MS) was... Read full abstract on PubMed →
The glucosinolate-myrosinase system in plants has been well studied over the years while relatively little research has been undertaken on the bacterial metabolism of glucosinolate... Read full abstract on PubMed →
Crucifer vegetables, Brassicaceae and other species of the order Brassicales, e.g., Moringaceae that are commonly consumed as spice and food, have been reported to have potential b... Read full abstract on PubMed →
The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial broilers (CB) was investigated by solvent-assisted flavor evaporation combined with AEDA/GC-... Read full abstract on PubMed →
The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through dif... Read full abstract on PubMed →
In order to analyze the changes of volatile organic compounds produced by pineapple juice under the action of ADT yeast, the fermented wine was analyzed by headspace solid-phase mi... Read full abstract on PubMed →
Interaction studies are some of the most interesting sensory experiments that highlight the effect of composition on wine perception. The use of single compounds, viz. an ester (et... Read full abstract on PubMed →
Methionine is considered one of the most important essential AA for milk protein synthesis in dairy cows. Supplementation of unprotected, free Met is nearly 100% degraded by rumina... Read full abstract on PubMed →
Volatile compounds produced by plant-associated microorganisms represent a diverse resource to promote plant growth and health. Here, we investigated the effect of volatiles from r... Read full abstract on PubMed →
<h4>Background</h4>Previous studies have demonstrated the role of volatile organic compounds (VOCs) produced by skin microbiota in the attraction of mosquitoes to humans. Recently,... Read full abstract on PubMed →
The volatile compounds in hawthorn puree obtained from three cultivars (Y1, Crataegus pinnatifida Bunge cv. "Waibahong", Y2, Crataegus pinnatifida Bunge cv. "Damianqiu", and Y3, Cr... Read full abstract on PubMed →
South Africa has a long history and strong belief in traditional herbal medicines. Using ethnobotanical knowledge as a lead, a large number of South African medicinal plants have b... Read full abstract on PubMed →
Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two class C GPCRs, T1R1 and 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.