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.
Highlights • We present a robust method for VOC analysis from rocket salad packaging headspace.• TD-GC–TOF-MS putatively identified 39 volatile compounds.• VOC profiles for Eruca s... Read full abstract on PubMed →
<h4>Background</h4>Animals have developed a wide range of defensive mechanisms against parasites to reduce the likelihood of infection and its negative fitness costs. The uropygial... Read full abstract on PubMed →
The present study concerns the search for new aroma compounds associated with the flavor of aged and prematurely aged red wines. Sensory descriptive analysis associated with gas ch... Read full abstract on PubMed →
Abscisic acid (ABA) is a plant growth regulator with roles in senescence, fruit ripening and environmental stress responses. ABA and pyrabactin (a non-photosensitive ABA agonist) e... Read full abstract on PubMed →
Budic-Leto I., Humar I., Zdunic G., Hribar J., Zlatic E. (2015): Volatile compounds in Prosek dessert wines produced from white and red grapes. Czech J. Food Sci., 33: 354–360. Pro... Read full abstract on PubMed →
This paper reports the effect of different concentrations of CO2/N2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties... Read full abstract on PubMed →
Memory formation is a highly complex and dynamic process. It consists of different phases, which depend on various neuronal and molecular mechanisms. In adult Drosophila it was sho... Read full abstract on PubMed →
The aim of this study was to investigate the responses of atherosclerosis plaque biomarkers to purslane seed consumption and aerobic training in women with T2D. 196 women with T2D... Read full abstract on PubMed →
A simple GC-MS method has been developed and validated for the direct determination of hexamethylenetetramine (HMT). The separation of HMT was performed using a MXT-1 column. The c... Read full abstract on PubMed →
This study aimed to enhance total antioxidant and vitamin E content of pita bread, by replacing 50% of the standard baker's flour with flours milled from covered (WI2585 and Harrin... Read full abstract on PubMed →
Persimmon fruit are unique in accumulating proanthocyanidins (tannins) during development, which cause astringency in mature fruit. In 'Mopanshi' persimmon, astringency can be remo... Read full abstract on PubMed →
Escherichia coli O157:H7 has become an important problem for human health in the United States. Scientific studies indicate cattle herds as primary reservoirs of E. coli O157:H7. T... Read full abstract on PubMed →
The objective of this research was to explore sensory differences among 8 different pecan cultivars ("Pawnee," "Witte," "Kanza," "Major," "Lakota," "Giles," "Maramec," "Chetopa") i... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Artemisia annua L. produces the antimalarial sesquiterpene lactone, artemisinin (AN), and was traditionally used by the Chinese to treat fever, whic... Read full abstract on PubMed →
BACKGROUND: It has been confirmed that the accumulation of reactive oxygen species (ROS) in fruit can cause oxidative damage and nitric oxide (NO) can regulate the accumulation of... Read full abstract on PubMed →
The study evaluated anaerobic co-digestion of poultry dropping and pawpaw peels and the optimization of important process parameters. The physic-chemical analyses of the substrates... Read full abstract on PubMed →
Recently, γ-glutamyl dipeptides (γ-GPs) were found to be responsible for the attractive kokumi flavor of Parmesan cheese (PC). Quantitation of γ-GPs and their parent amino acids in... Read full abstract on PubMed →
Paneer resembling soft cheese is a well-known heat- and acid-coagulated milk product. It is very popular in the Indian subcontinent and has appeared in the western and Middle East... Read full abstract on PubMed →
There is a limited number of publications on the bioavailability and digestibility of nutrients contained in macrofungi. The aim of this study was to assess the bioavailability and... Read full abstract on PubMed →
Cyclopropane fatty acids (CPFA), as lactobacillic acid and dihydrosterculic acid, are components of bacterial membranes and have been recently detected in milk and in dairy product... 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.