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.
Fractionation of black currant ( Ribes nigrum ) by juice pressing, four ethanol extractions, ethanol evaporation, and supercritical fluid extraction was studied. Phenolic compounds... Read full abstract on PubMed →
We investigated the behavioral and electrophysiological responses of male and female Mexican fruit fly, Anastrepha ludens (Loew) (Diptera: Tephritidae), to volatiles of bitter oran... Read full abstract on PubMed →
Epicarps of Citrus bergamia fruits from organic farming were extracted with the objective of obtaining derived products differently rich in coumarins and psoralens. The extracts we... Read full abstract on PubMed →
The influence of high O(2) atmosphere on postharvest decay, quality, total phenolic, total anthocyanin contents, antioxidant enzymes activity, and antioxidant activity of Chinese b... Read full abstract on PubMed →
Total arsenic and arsenic speciation was performed on different rice types (basmati, long-grain, polished ([white] and wholegrain [brown]) that had undergone various forms of cooki... Read full abstract on PubMed →
The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibit... Read full abstract on PubMed →
Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic p... Read full abstract on PubMed →
Arrowroot starch, a commercially underexploited tuber starch but having potential digestive and medicinal properties, has been subjected to extrusion cooking using a single screw f... Read full abstract on PubMed →
Fruitflies show robust attraction to food odours, which usually excite several glomeruli. To understand how the representation of such odours leads to behaviour, we used genetic to... Read full abstract on PubMed →
In this study, antifungal activity of some essential oils, extracted from Syzygium aromoticum, Foeniculum vulgare, Cuminum cyminum and Mentha piperita were investigated against gre... Read full abstract on PubMed →
Essential oils (EOs) derived from plants are rich sources of volatile terpenoids and phenolic compounds. Such compounds have the potential to inactivate pathogenic bacteria on cont... Read full abstract on PubMed →
Physical properties as well as antimicrobial activities against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes of allspice, garlic, and oregano essential... Read full abstract on PubMed →
An alcoholic beverage (35.4% v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast Kluyveromyces... Read full abstract on PubMed →
The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermen... Read full abstract on PubMed →
The effect of Zataria multiflora Boiss. essential oil (EO) against growth, spore production and aflatoxin formation by Aspergillus flavus ATCC 15546 was investigated in synthetic m... Read full abstract on PubMed →
This chapter presents a series of behavioral studies designed to document how Leptopilina spp. learn fruit odours in order to find and explore host-infested fruits. Experimental an... Read full abstract on PubMed →
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) pr... Read full abstract on PubMed →
Aldehyde oxidase activity containing fractions from rabbit, guinea pig, rat and mouse livers were obtained by heat treatment and ammonium sulfate precipitation. Aldehyde oxidase ac... Read full abstract on PubMed →
BACKGROUND: Aromatic rice is popular worldwide because of its characteristic fragrance. Genetic studies and physical fine mapping reveal that a candidate gene (fgr/OsBADH2) homolog... Read full abstract on PubMed →
The yield of hydrodistillation of a botanically certified Oleogum Resin of Boswellia sacra essential oil (5.5%); and its chemical constituents were determined. The GC/MS technique... 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.