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.
Essential oil (EO) extracts coming from two representative populations of Mentha suaveolens Ehrh. subesp. suaveolens in Eastern Iberian Peninsula were analyzed by gas chromatograph... Read full abstract on PubMed →
This experiment researched on three kinds of Perilla frutescens including the widespread PK, PA and rare PL chemotype. The Perilla samples were the mature leaves collected in nutri... Read full abstract on PubMed →
BACKGROUND AND AIMS: Many plant-pollinator interactions are mediated by floral scents that can vary among species, among populations within species and even among individuals withi... Read full abstract on PubMed →
[CuCl(PPh3)2(4-Mepy)] (PPh3 = triphenylphosphine, 4-Mepy = 4-methylpyridine), a highly blue-luminescent mononuclear copper(i) complex, shows reversible emission colour change rangi... Read full abstract on PubMed →
Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of the... Read full abstract on PubMed →
Coffee organoleptic properties are based in part on the quality and chemical composition of coffee beans. The presence of defective beans during processing and roasting contribute... Read full abstract on PubMed →
Monoterpenes are important constituents of the aromas of food and beverages, including wine. Among monoterpenes in wines, wine lactone has the most potent odor. It was proposed to... Read full abstract on PubMed →
BACKGROUND: In the Chinese traditional medicine, plant of Agastache rugosa (Fisch. & C.A. Mey.) Kuntze (A. rugosa) has been used to treat nausea, vomiting and dispel damp. However,... Read full abstract on PubMed →
RATIONALE: 4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The rea... Read full abstract on PubMed →
RATIONALE: 4-Alkyl branched-chain fatty acids and 3-methylindole are characteristic flavor compounds associated with sheep meat. Determining their partitioning behavior between the... Read full abstract on PubMed →
Blaps rynchopetera Fairmaire has long been used as a folk medicine by the Yi and Bai ethnic groups in China to treat fever, cough, gastritis, boils, and tumors. In the present stud... Read full abstract on PubMed →
Apigenin, a natural flavone, is widely distributed in plants such as celery, parsley and chamomile. It is present principally as glycosylated in nature. Higher intake of apigenin c... Read full abstract on PubMed →
Flavones are a class of flavonoids that are a subject of increasing interest because of their biological activities in vitro and in vivo. This article reviews the major sources of... Read full abstract on PubMed →
5-hydroxymethyl-2-furfural (5-HMF) is a thermal decomposition product of saccharides. There are two main ways for the formation of 5-HMF. First, 5-HMF is forming during Maillard re... Read full abstract on PubMed →
This study was conducted after a series of incidences occurred at Waimea Canyon Middle School on Kauai, Hawaii. Some students and staff members exhibited symptoms such as throat ir... Read full abstract on PubMed →
Soil and rhizosphere bacteria produce an array of secondary metabolites including a wide range of volatile organic compounds (VOCs). These compounds play an important role in the l... Read full abstract on PubMed →
BACKGROUND: The fermentation performance of a genome-shuffled strain of Candida versatilis S3-5, isolated for improved tolerance to salt, and wild-type (WT) strain were analysed. T... Read full abstract on PubMed →
MDMB-FUBINACA (aka MDMB(N)-Bz-F), chemical name Methyl (S)-2-(1-(4-fluorobenzyl)-1H-indazole-3-carboxamido)-3,3-dimethylbutanoate, a designer drug or a new psychoactive substance (... Read full abstract on PubMed →
To increase the functionality and broaden the potential application of neokestose, neokestose laurate was biosynthesized using Candida antarctica lipase B as biocatalyst, for which... Read full abstract on PubMed →
This work describes the lipophilization reactions of malvidin 3-glucoside with different saturated fatty acid chain lengths using an enzymatic synthesis and the study of their phys... 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.