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.
The aroma of the three different classes of Sherry vinegar was evaluated by gas chromatography/mass spectrometry (GC-MS) and gas chromatography/olfactometry (GC-O). GC-O was employ... Read full abstract on PubMed →
Sesame seeds were irradiated using a (60)Co irradiator (0-4 kGy) and then roasted (220 degrees C for 10 min). To identify the irradiation treatment, physical detection methods like... Read full abstract on PubMed →
The sesame (Sesamum indicum L.) oil was extracted from the seeds of the sesame that grows in Diyarbakir, SE Anatolia of Turkey. Sesame seed oil was obtained in 58wt/wt%, by traditi... Read full abstract on PubMed →
A series of OV1-OV1701 column sets, in which the two dimensions differ in id and/or film thickness, were adopted to separate components of the volatile and semivolatile fraction of... Read full abstract on PubMed →
Human milk contains prebiotic oligosaccharides, which stimulate the growth of intestinal bifidobacteria and lactobacilli. It is unclear whether the prebiotic capacity of human milk... Read full abstract on PubMed →
Fish consumption today is widely recognized as highly beneficial since it constitutes a good source of several essential nutrients, such as selenium and polyunsaturated fatty acids... Read full abstract on PubMed →
With the view to investigate the presence of thiols in cheese, the use of different methods of preparation and extraction with an organomercuric compound ( p-hydroxymercuribenzoate... Read full abstract on PubMed →
Thirteen new compounds, as well as 16 already known, have been isolated from organic extracts of peels of Cydonia vulgaris, a fruit of a shrub belonging to the same tribe as the ap... Read full abstract on PubMed →
OBJECTIVE: To determine the level of organotins in the aquatic food originated from Dalian, Shandong and Tianjin and port wine collected in Beijing market and accumulate data for r... Read full abstract on PubMed →
Flavor is a key factor contributing to consumer acceptance and repeat purchase of rice. Plant breeders focus on production yield and ignoring quality traits because there are no re... Read full abstract on PubMed →
In order to determine the contamination with brominated flame retardants (BFR) in fish regularly consumed by Dutch citizens, 44 samples of freshwater fish, marine fish, and shellfi... Read full abstract on PubMed →
This study provides further evidence for the impact of the aromas of plant essential oils on aspects of cognition and mood in healthy participants. One hundred and forty-four volun... Read full abstract on PubMed →
Nineteen samples of food in glass jars with twist closures were collected by the national food inspectors at Danish food producers and a few importers, focusing on fatty food, such... Read full abstract on PubMed →
The fruit ripening traits of pawpaw [ Asimina triloba (L.) Dunal] were examined after harvest and after cold storage at -2, 2, 4, and 6 degrees C for up to 12 weeks. Generally, fru... Read full abstract on PubMed →
Many food products are claimed to be effective in controlling halitosis. Halitosis is caused mainly by volatile sulfur compounds (VSCs) such as H(2)S and CH(3)SH produced in the or... Read full abstract on PubMed →
Although Swiss cheese is growing in popularity, no research has examined what flavor characteristics consumers desire in Swiss cheese, which was the main objective of this study. T... Read full abstract on PubMed →
The naranjilla or lulo (Solanum quitoense Lam.) is a little known fruit that originated in the Andes. Commonly consumed as a fresh drink, it is particularly appreciated for its aro... Read full abstract on PubMed →
Seed-borne fungi of sorghum and pearl millet in Burkina Faso were surveyed. A total of 188 seed samples from various locations, collected in 1989 (42) and 2002 (146), were tested,... Read full abstract on PubMed →
In the present study, the antifungal activity of selected essential oils obtained from plants used as spices was evaluated against both fluconazole-resistant and fluconazole-suscep... Read full abstract on PubMed →
This study aimed to evaluate the efficacy of semi fermented and non fermented Camellia sinensis extracts (Black and Green tea) and comparison between them against Streptococcus mut... 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.