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.
This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with... Read full abstract on PubMed →
Indoor air quality problems are usually revealed by occupants' complaints. In this study, the odors of two types of hardwood species, namely, Cathy poplar (<i>Populus cathayana</i>... Read full abstract on PubMed →
Abstract The objective of this study was to investigate the volatile flavor compounds of nkui, a Cameroonian food, using solid phase microextraction (SPME) and a two‐dimensional ga... Read full abstract on PubMed →
This research aimed to study the effects of packaging and storage temperature on the shelf-life of an extra virgin olive oil (EVOO) as it can occur in most points of sale. The evol... Read full abstract on PubMed →
Menthapiperita is one of the important traditional medicinal plants widely used in pharmaceuticals, cos metic, food and flavor industries and belongs to the labia tae family. The p... Read full abstract on PubMed →
The discovery of antibiotics is considered as one of the great revolutions in the history of medication. This group of drugs is focusing on controlling infectious diseases and is i... Read full abstract on PubMed →
[EN] Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham process... Read full abstract on PubMed →
The lactic acid bacterium <i>Streptococcus thermophilus</i> is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of mi... Read full abstract on PubMed →
Abstract There is a growing interest by both consumers and industry in the development of food products with functional properties or health benefits. These food supplements are es... Read full abstract on PubMed →
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Ka... Read full abstract on PubMed →
The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase... Read full abstract on PubMed →
Rodent and nonhuman primate studies indicate that developmental programming by reduced perinatal nutrition negatively impacts life course cardio-metabolic health. We have developed... Read full abstract on PubMed →
In this pilot study, volatile molecules produced by cultures of Mycobacterium tuberculosis were evaluated to determine whether they could be used to discriminate between uninfected... Read full abstract on PubMed →
We analyzed the volatile compounds produced by serotype D <i>Clostridium botulinum</i> (D-CB16) in trypticase peptone/yeast extract/glucose (TYG) medium using gas chromatography/ma... Read full abstract on PubMed →
3,4-Methylenedioxymethamphetamine (MDMA, ecstasy) is a well-known hepatotoxic drug. Although its toxicity has been thoroughly studied at high concentrations, there is still insuffi... Read full abstract on PubMed →
Amino-bridged gel polymer <b>P1</b> was discovered to catalyze alkyne halo-functionalization in excellent yields, regioselectivity, functional group compatibility, and recyclabilit... Read full abstract on PubMed →
Mesifurane, 2,5-dimethyl-4-methoxy-3(2H)-furanone, is a natural compound used a worldwide as a flavoring for foods, beverages, and cosmetics. Global sales of mesifurane are around... Read full abstract on PubMed →
Volatile organic compounds (VOC) produced by microorganisms in response to chemical stressor showed recently increasing attention, because of possible environmental applications. I... Read full abstract on PubMed →
Wine production is a complex biochemical process that brings into play different microorganisms. Among these, lactic acid bacteria (LAB) play a central role in the quality of the f... Read full abstract on PubMed →
The data investigated 198 volatile compounds of six currant cultivars grown in China which is analyzed by SPME-GC-MS. Volatile compounds in these currant samples were identified by... 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.