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.
Analogues with the scaffolds of 3-cyano-4-alkoxyphenyl-6-bromoaryl-2-pyridone and 2-amino-3-cyano-4-alkoxyphenyl-6-bromoarylpyridine were synthesized. Cyclization of the 2-amino de... Read full abstract on PubMed →
This paper evaluates the concentrations of water- and fat-soluble precursors of meat flavour, with the aim of characterising the effect of species on the volatile profile of grille... Read full abstract on PubMed →
PURPOSE: Marrubium crassidens, a plant belonging to the family Lamiaceae, was studied for its volatile components present in the aerial parts of the plant during the flowering stag... Read full abstract on PubMed →
The present research reports the use of a three-dimensional preparative gas chromatography (prep GC) system, equipped with three Deans-switch devices and 5%diphenyl/wax/mid-polarit... Read full abstract on PubMed →
Since the arrival on the market of high-quality cold-hardy grape varieties, northern winemaking has been developing tremendously in countries traditionally unsuited for grape and w... Read full abstract on PubMed →
Due to the high number of double bonds, ω-3-polyunsaturated fatty acids such as eicosapentaenoic aid (EPA) or docosahexaenoic acid (DHA) are prone to rapid oxidation, leading to th... Read full abstract on PubMed →
The "enzymatic hydrolysis-mild thermal oxidation" method was employed to obtain oxidized tallow. Nine beeflike flavours (BFs) were prepared through Maillard reaction with oxidized... Read full abstract on PubMed →
Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante-... Read full abstract on PubMed →
Gas chromatography-mass spectrometry and multivariate curve resolution were applied to the differential analysis of the volatile components in Agrimonia eupatoria specimens from di... Read full abstract on PubMed →
In this study, supercritical fluid extraction (SFE) with CO2 and hydrodistillation (HD) were compared as methods to isolate the essential oil from Cupressus sempervirens. The odour... Read full abstract on PubMed →
5α-Androst-16-en-3α-ol (α-androstenol) is an important contributor to human axilla sweat odor. It is assumed that α-andostenol is excreted from the apocrine glands via a H2 O-solub... Read full abstract on PubMed →
Chemical investigation of Croton pullei (Euphorbiaceae) collected in the Brazilian Amazon region was revisited. The chemical composition of the essential oils of leaves and stems w... Read full abstract on PubMed →
Alpha-Santalol is a sesquiterpene that is a major constituent of sandalwood (Santalum album L.), and is responsible for its distinctive woody odor. We replaced the polycyclic moiet... Read full abstract on PubMed →
This research was aimed at investigating the essential oil production, chemical composition and biological activity of a crop of pink flowered oregano (Origanum vulgare L. subsp. v... Read full abstract on PubMed →
<h4>Background</h4>Saussurea costus (Falc.) Lipschitz, syn Saussurea lappa C.B. Clarke, one of the best-known species within this genus, is commonly known as costus. Due to the rem... Read full abstract on PubMed →
Background/Aim Anethum graveolens L. (dill) (Apiaceae) is one of the most popular culinary herbs in the world. Dill has been cultivated since ancient times, and the use of this pla... Read full abstract on PubMed →
Both enantiomers of dihydro-β-ionol and β-ionol, contained in the aromatic components of Osmanthus flower and of Hakuto peach, were obtained with high optical purity by lipase-cata... Read full abstract on PubMed →
Polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs), polychlorinated biphenyls (PCBs) and polybrominated diphenyl ethers (PBDEs) are important environmental contaminants. Their maxi... Read full abstract on PubMed →
Humans vary in their ability to smell numerous odors [1-3], including those associated with food [4-6]. Odor sensitivity is heritable [7-11], with examples linking genetic variatio... Read full abstract on PubMed →
Cymbidium sp. has several ornamental, medicinal and cosmetic uses. Essential oils were obtained through extraction by hydrodistillation of flower and pedicellate ovary. The chromat... 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.