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 organic compounds (VOCs) are major pollutants that are found in contaminated sites, particularly in developed countries such as Japan. Various microorganisms that degrade... Read full abstract on PubMed →
<b>Background</b>: Diagnoses of respiratory tract infections usually happen in the late phase of the disease and usually result in reduction of the pathogen lo... Read full abstract on PubMed →
The yield of Za'atar (<i>Thymbra spicata</i>) essential oils were found to be 2.5-3.4% at extraction process temperatures of 100-175 °C. The essential oils contained 79.5-86.2% car... Read full abstract on PubMed →
INTRODUCTION: Citrus fruits are known to have characteristic enantiomeric key compounds biosynthesised by highly stereoselective enzymatic mechanisms. In the past, evaluation of th... Read full abstract on PubMed →
OBJECTIVE: A majority of menstruating women experience some degree of regular recurrences of diverse symptoms-commonly known as premenstrual syndrome (PMS)-during the days before m... Read full abstract on PubMed →
This study aimed to detect possible changes in the volatile organic compounds (VOCs) of Fuji apples induced by gelatin-based edible coating (EC), during 21 days of storage at room... Read full abstract on PubMed →
peer-reviewedThe variation in quality of yellowfin tuna (Thunnus albacares) steaks of different freshness after cooking were studied by analyzing K value, adenosine triphosphate (A... Read full abstract on PubMed →
Seeds of Hypericum perforatum and H. tetrapterum were extracted with dichloromethane and methanol and investigated by chromatographic and mass spectrometric methods. Both species y... Read full abstract on PubMed →
Pseudomonas sp. strain M1 is able to mineralize highly hydrophobic and recalcitrant compounds, such as benzene, phenol, and their methylated/halogenated derivatives, as well as th... Read full abstract on PubMed →
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cool... Read full abstract on PubMed →
Sulfur compounds play an important role in the sensory characteristics of wine. These molecules can derive from the grape, in which the non-volatile forms are usually present as gl... Read full abstract on PubMed →
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to deliver a scientific opinion on the implication... Read full abstract on PubMed →
The freezing of wheat bread before aroma analyses is a common practice in order to preserve loss of the volatile profile. However, the impact of the frozen storage time on the arom... Read full abstract on PubMed →
Five onion landraces belonging toBianca di Pompeicv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The onion landraces were harveste... Read full abstract on PubMed →
BACKGROUND: Vodka is a spirit-based beverage made from ethyl alcohol of agricultural origin. At present, increasingly more vodka brands have labels that specify the botanical origi... Read full abstract on PubMed →
Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been... Read full abstract on PubMed →
The aroma profile of red wine is complex and research focusing on aroma compounds and their links to viticultural and enological practices is needed. Current research is limited to... Read full abstract on PubMed →
Although individuals categorize odors according to their pleasantness, experience may also influence odor perception-a phenomenon that partially explains why different populations... Read full abstract on PubMed →
BACKGROUND: Olfactory stimulation is an often overlooked method of environmental enrichment for cats in captivity. The best known example of olfactory enrichment is the use of catn... Read full abstract on PubMed →
The volatile components of Tuber liyuanum were determined by HS-SPME with GC-MS for the first time. The effects of different fibre coating, extraction time, extraction temperature... 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.