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.
RATIONALE: The flow rate match has been a great challenge when coupling capillary electrophoresis (CE) with electrospray ionization mass spectrometry (ESI-MS). Conventional CE-ESI-... Read full abstract on PubMed →
International audienceBACKGROUND: Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present stu... Read full abstract on PubMed →
Non-heme iron(II) complexes are widespread synthetic enzyme models, capable of conducting selective C-H oxidation with H₂O₂ in the presence of carboxylic acid additives. In the las... Read full abstract on PubMed →
The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham.... Read full abstract on PubMed →
Sulphur dioxide (SO2) is an important preservative for wine, but its presence in foods can cause allergies and this has given impetus to the research for alternatives. The aim of t... Read full abstract on PubMed →
The importance of comets for the origin of life on Earth has been advocated for many decades. Amino acids are key ingredients in chemistry, leading to life as we know it. Many prim... Read full abstract on PubMed →
The aim of this study was to investigate volatile composition of the essential oil (EO) of Nepeta sintenisii Bornm. (N. sintenisiig), and its antioxidant, antimicrobial and cytotox... Read full abstract on PubMed →
Previous studies have shown that δ-octalactone is an important component of the tsetse-refractory waterbuck (Kobus defassa) repellent odour blend. In the present study, structure-a... Read full abstract on PubMed →
Phthalate esters (PEs) and 1,2-cyclohexane dicarboxylic acid diisononyl ester (DINCH) used as additives in numerous consumer products are continuously released into the environment... Read full abstract on PubMed →
The level of phthalate esters (PAEs) alone is not considered to be a sufficient indicator of PAE pollution due to the quick metabolism of PAEs in the biota. The primary metabolites... Read full abstract on PubMed →
The samples of Satureja subspicata Vis. honey were confirmed to be unifloral by melissopalynological analysis with the characteristic pollen share from 36% to 71%. Bioprospecting o... Read full abstract on PubMed →
UnlabelledRegionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine pr... Read full abstract on PubMed →
Pyrus mamorensis Trab. commonly called “wild pear” was considered for long time as an endemic of the Mamora forest of Morocco (north-west). Although lack of protection and it is th... Read full abstract on PubMed →
Experience of insect herbivores and their natural enemies in the natal habitat is considered to affect their likelihood of accepting a similar habitat or plant/host during dispersa... Read full abstract on PubMed →
Sweet Sherry wines from Pedro Ximénez and Muscat sun and chamber-dried grapes during vintages 2009 and 2010 were aged in American oak wood for 12 months. Their volatile content was... Read full abstract on PubMed →
In Georgia, one of the most ancient vine-growing environment, the homemade production of wine is still very popular in every rural family and spontaneous fermentation of must, with... Read full abstract on PubMed →
In wines, the presence of sulfur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae need... Read full abstract on PubMed →
Recently, there has been multi-agency promotion of entomophagy as an environmentally-friendly source of food for the ever increasing human population especially in the developing c... Read full abstract on PubMed →
Mosquitoes display biting preferences among different sites of the human body. In addition to height or convection currents, body odour may play a role in the selection of these bi... Read full abstract on PubMed →
We analyzed the spontaneous volatile emission of different aerial parts of the caper (Capparis spinosa L.) by HS-SPME-GC/MS. We identified 178 different compounds of which, in diff... 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.