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.
Polychlorinated biphenyls (PCBs) are a group of persistent organic pollutants consisting of 209 congeners. Oxidation of several PCB congeners to hydroxylated PCBs (OH-PCBs) in whol... Read full abstract on PubMed →
Poly(lactic acid) (PLA), so far, is the most extensively researched and utilized biodegradable aliphatic polyester in human history. Due to its merits, PLA is a leading biomaterial... Read full abstract on PubMed →
ORIGINAL RESEARCH Open Access Prime and boost aerosol exposure via fog machine or shisha smoke followed by cinnamon hypersensitivity and anaphylaxis to spiced food Erika Jensen-Jar... Read full abstract on PubMed →
The chemical composition of fulvic acid (FA) with a molecular weight below 500 (FA-500) was analyzed, and its activity on promoting the seed germination of wheat was studied in thi... Read full abstract on PubMed →
Roasted-sesame-like aroma and flavour type liquor is extensively welcomed by consumers owing to its typical aroma, particularly in the north of China. To our knowledge, age markers... Read full abstract on PubMed →
Glucosinolates are a large group of plant secondary metabolites with nutritional effects, and are mainly found in cruciferous plants. After ingestion, glucosinolates could be parti... Read full abstract on PubMed →
In the pathway of melanin biosynthesis, cysteine (Cys) is utilized for the synthesis of pheomelanin. Accordingly, Cys is considered to suppress the formation of brown-black eumelan... Read full abstract on PubMed →
Julius Kühn-InstitutBundesforschungsinstitut für Kulturpfl anzenJ u l i u s - K ü h n - A r c h i v 453 2016 6th International Symposium - Breeding Research on Medicinal and A... Read full abstract on PubMed →
Fossil melanin granules (melanosomes) are an important resource for inferring the evolutionary history of colour and its functions in animals. The taphonomy of melanin and melanoso... Read full abstract on PubMed →
Three different types of extracts of volatile isolates from aerial parts of Calepina irregularis (Asso) Thell. were investigated to uncover glucosinolates using indirect methods co... Read full abstract on PubMed →
Methylsulfinylmethane (dimethyl sulfoxide; DMSO) is widely used in clinical treatment and bioresearch. Moreover, there is bioconversion between methylsulfanylmethane (dimethyl sulf... Read full abstract on PubMed →
The ability to taste bitter thiourea compounds, such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), is inherited. Polymorphisms in the bitter-taste receptor TAS2R38... Read full abstract on PubMed →
Sodium thioglycolate is a white powder with a melting point greater than 300 degrees Celsius. It appears as hygroscopic crystals with an unpleasant odor characteristic of the sulfh... Read full abstract on PubMed →
BACKGROUND: The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high-quality wines with different sensory profiles. V... Read full abstract on PubMed →
Five different methodologies were applied for the quantitative analysis of 86 volatile molecules in 32 Chardonnay and 30 Pinot Noir Champagne white base wines. Sensory characteriza... Read full abstract on PubMed →
<h4>Background</h4>Plants produce and emit important volatile organic compounds (VOCs), which have an essential role in biotic and abiotic stress responses and in plant-plant and p... Read full abstract on PubMed →
The Compositional Basis of Coffee Flavour Wenny Bekti Sunarharum Bachelor of Agricultural Technology (STP) Master of Food Studies (MFoodSt) A thesis submitted for... Read full abstract on PubMed →
This study was conducted to investigate the effects of superheated steam (SHS) on volatile compounds and the quality characteristics of onion. Onion samples were treated by SHS at... Read full abstract on PubMed →
Dehydrogenation of anhydrous methanol is of great importance, given its ubiquity as an intermediate for the production of a large number of industrial chemicals. Since dehydrogenat... Read full abstract on PubMed →
Zinc oxide nanocubes were surveyed for their destructive turn-over to decontaminate 2-chloro ethyl phenyl sulfide, a sulfur mustard simulant. Prior to the reaction, nanocubes were... 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.