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.
Chemoreception is a key feature in selection of host plant by phytophagous insects, and odorant-binding proteins (OBPs) are involved in chemical communication of both insects and v... Read full abstract on PubMed →
In this paper, terephthalaldehyde (TPA) is proposed as non-toxic and non-volatile gelatin cross-linker. Optimal cross-linking parameters (TPA/gelatin ratio, temperature) were first... Read full abstract on PubMed →
A novel gradient temperature-elevating Maillard reaction was developed to effectively produce light-colored MRPs. The main purpose of the present study was to compare the color, ta... Read full abstract on PubMed →
Toll-like receptor (TLR) signaling is initiated by dimerization of intracellular Toll/IL-1 receptor resistance (TIR) domains. For all TLRs except TLR3, recruitment of the adapter,... Read full abstract on PubMed →
Paysandisia archon (Lepidoptera: Castniidae) is a serious pest of palm trees. A comprehensive knowledge of the insect olfactory system is essential for the development of efficient... Read full abstract on PubMed →
<h4>Objective</h4>To optimize the extraction yields of essential oil from Fagraea fragrans Roxb. flowers in hydro-distillation using a central composite design (CCD) and to evaluat... Read full abstract on PubMed →
Dehydration leads to quality defects in cilantro such as loss in structure, color, aroma and flavor. Solvent extraction with compressed propane may improve the dehydrated quality.... Read full abstract on PubMed →
Black cumin and hazelnut oils were subjected to a heating process in a microwave oven for a duration of 2, 4, 6 and 8 min at a constant frequency of 2450 MHz and a power of 0.45 kW... Read full abstract on PubMed →
: This paper presents a novel approach to the selection of plants to restore the lost aroma based on the oxidation processes. The predisposition of raw material components to lipid... Read full abstract on PubMed →
Analysis of food volatiles generated by processing are widely reported but comparisons across studies is challenging in part because most reports are inherently semi-quantitative f... Read full abstract on PubMed →
El aroma de los embutidos crudos curados es uno de los atributos más valorados por los consumidores. Por este motivo, es de gran importancia para la industria cárnica conocer los... Read full abstract on PubMed →
Ramson-<i>Allium ursinum</i> L. is a medicinal and dietary plant species with a long tradition of use. This mini-review summarizes the current knowledge on the phytochemistry and p... Read full abstract on PubMed →
(E)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found as odorants or pheromones in foods and other natural sources, playing a vital role in not only the attr... Read full abstract on PubMed →
The medicinal herbal plant Achyranthes bidentata (A. bidentata) produces the sweet-odor ester - methyl (E)-2-hexenoate (1) as the major volatile in response to methyl jasmonate (Me... Read full abstract on PubMed →
Combined effects of oxygen level reduction in the malaxation headspace and storage time up to 6 months on the volatile composition of a monovarietal extra-virgin olive oil (EVOO),... Read full abstract on PubMed →
Beneficial root-associated microbes modify the physiological status of their host plants and affect direct and indirect plant defense against insect herbivores. While the effects o... Read full abstract on PubMed →
CONTEXT: The biotransformation of lilial results in an acid that is used in the dairy industry, in perfumery, as an intermediate in the manufacture of pharmaceuticals and cosmetics... Read full abstract on PubMed →
The present research deals with the multi-collection of the most important sesquiterpene alcohols belonging to sandalwood essential oil, as reported by the international regulation... Read full abstract on PubMed →
The essential oil contents of the fruit and roots of Cymbopogon olivieri growing wild in south of Iran were found to be 0.7% and 0.4% (v/w), respectively based on the fresh weight.... Read full abstract on PubMed →
Nesfatin-1 is a peptide secreted by peripheral tissues, central and peripheral nervous system. It is involved in the regulation of energy homeostasis related with food regulation a... 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.