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.
In a search for chemical lures to manage the cosmopolitan crop pest western flower thrips (WFT), Frankliniella occidentalis, a Y-tube olfactometer was used to screen 20 compounds,... Read full abstract on PubMed →
A sampling method to isolate headspace volatiles of freshly brewed drip coffee using a solid-phase microextraction fiber (fiber type: divinylbenzene/carboxen/polydimethylsiloxane)... Read full abstract on PubMed →
A Shiraz must with low yeast assimilable nitrogen (YAN) was supplemented with two concentrations of diammonium phosphate (DAP) and then fermented with maceration on grape skins. Th... Read full abstract on PubMed →
The volatile components of Angelica dahurica were obtained by supercritical fluid extraction (SFE) method. These oils obtained were analyzed by GC-MS (identification and determinat... Read full abstract on PubMed →
Some compounds lend positive aromas to wine, while others give unpleasant odors. Among the latter, 2,4,6-trichloroanisole (TCA), 4-ethylphenol, and 4-ethylguaiacol are compounds as... Read full abstract on PubMed →
To unambiguously identify their structures and to evaluate their organoleptic properties, several constitutional und configurational isomers of dialkyl-tetrathianes and dialkyl-pen... Read full abstract on PubMed →
The stir bar sorptive extraction (SBSE) technique was used to determine volatile constituents in two peach cultivars, one yellow-fleshed (cv. Spring Lady) and one white-fleshed (cv... Read full abstract on PubMed →
Chemical composition of the essential oil of Artemisia maritima, collected from three different high altitude locations in western Himalaya was studied by gas-chromatography mass s... Read full abstract on PubMed →
Odors from fresh chicken feces in water elicited upwind flight of host-seeking female Culex quinquefasciatus mosquitoes in a dual-choice olfactometer. Acidification of the slurry o... Read full abstract on PubMed →
The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Up... Read full abstract on PubMed →
The microbial biotransformation of (-)-trans-carveol to the flavor and fragrance compound (R)-(-)-carvone by Rhodococcus erythropolis DCL14 was carried out in a 3 L two phase parti... Read full abstract on PubMed →
5-Hydroxy-3-mercapto-2-pentanone is claimed in the scientific literature as a key intermediate in the degradation of thiamine and the related generation of aroma compounds; however... Read full abstract on PubMed →
The evolution of volatile compounds extracted from wood while being macerated for 1 month with four different commercial chips (different geographical origins and toasting degrees)... Read full abstract on PubMed →
Since the seminal work of Lindauer and Kerr (1958), many stingless bees have been known to effectively recruit nestmates to food sources. Recent research clarified properties of se... Read full abstract on PubMed →
The flowers of Canada thistle, Cirsium arvense (L.), attract a wide range of insects, including pollinators and herbivorous species. This attraction is primarily mediated by floral... Read full abstract on PubMed →
In-tube extraction (ITEX) is a novel solventless extraction technique in which a headspace syringe with a needle body filled with a sorbent (here: Tenax TA) is used. The analytes a... Read full abstract on PubMed →
Inflorescence scent samples from nine populations of dioecious Silene otites, a plant pollinated by moths and mosquitoes, were collected by dynamic headspace extraction. Sixty-thre... Read full abstract on PubMed →
Representing the most common flavonoid consumed in the American diet, the flavan-3-ols and their polymeric condensation products, the proanthocyanidins, are regarded as functional... Read full abstract on PubMed →
Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previous... Read full abstract on PubMed →
Geometrical isomers of 2,4,6-nonatrienal have been reported from a variety of food- and insect-related sources. It was discovered recently that the eggplant flea beetle, Epitrix fu... 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.