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.
Fourteen yeast strains were screened for production of 2-phenylethanol from L-phenylalanine with molasses as carbon source. Up to 1 g 2-phenylethanol l-1 was obtained. Using oleyl... Read full abstract on PubMed →
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography and ion-trap mass spectrometry has been used to identify biogenic volatile organic compounds present... Read full abstract on PubMed →
Oyster farming is of real economic interest in France. Oyster farmers attach more and more importance to improving the growth and the quality of their oysters. Some fatty acids kno... Read full abstract on PubMed →
With increasing interest in the detection of disease-related volatile organic compounds (VOCs) found in human breath, breath analysis could prove to be a very useful diagnostic too... Read full abstract on PubMed →
The volatile fraction of honey is believed to facilitate satisfactory discrimination between honeys of different botanical origin. A new methodology for extracting volatile compoun... Read full abstract on PubMed →
Stevioside is a natural sweetener extracted from leaves of Stevia rebaudiana (Bertoni) Bertoni. The literature about Stevia, the occurrence of its sweeteners, their biosynthetic pa... Read full abstract on PubMed →
The behavior of the prominent aroma compound 3-methyl-2,4-nonanedione under photooxidative conditions was investigated in a model experiment. The four well-known aroma compounds 2,... Read full abstract on PubMed →
Penelitian ini bertujuan untuk mendapatkan rendemen minyak yang tinggi melalui ekstraksi bertahap denganmeningkatkan perbandingan bunga dan pelarut. Penelitian dikerjakan pada mela... Read full abstract on PubMed →
Basil (Ocimum basilicum L.) is a popular culinary herb, and its essential oils have been used extensively for many years in food products, perfumery, and dental and oral products.... Read full abstract on PubMed →
The chemical composition of the seed oil of Bixa orellana L. was studied by GC/MS. Thirty-five components have been identified, of which (Z,E)-farnesyl acetate (11.6%), occidentalo... Read full abstract on PubMed →
The essential oils from leaves, aerial stems and underground organs of Aristolochia argentina Gris., a medicinal plant popularly known as "charrúa", were obtained by hydrodistillat... Read full abstract on PubMed →
Isoprenoids are the most numerous and structurally diverse family of natural products. Terpenoids, a class of isoprenoids often isolated from plants, are used as commercial flavor... Read full abstract on PubMed →
Two semi-rigid amorphous polyethylene terephthalate copolymer materials (in both sheet and powder forms) containing 3% 1,4-cyclohexane dimethanol (CHDM) and 31% CHDM were irradiate... Read full abstract on PubMed →
An increasing body of data, especially the in vitro and cell culture studies support protecting effects of tocopherols. They indicate that there is a selective tocopherol transport... Read full abstract on PubMed →
Cultivar Marion and Evergreen blackberry aromas were analyzed by aroma extract dilution analysis. Sixty-three aromas were identified (some tentatively) by mass spectrometry and gas... Read full abstract on PubMed →
The study was conducted to correlate the consumption frequency of different food groups (milk, eggs, fish, and others) and the levels of serum polychlorinated dibenzo-p-dioxin and... Read full abstract on PubMed →
A steam distilled oil obtained from the leaves of Piper barbatum H.B.K., grown in Peru, in the Amazon basin, was analyzed by capillary GC and GC/MS. Fifty-three components amountin... Read full abstract on PubMed →
Volatiles were isolated from the dried inner bark of Tabebuia impetiginosa using steam distillation under reduced pressure followed by continuous liquid-liquid extraction. The extr... Read full abstract on PubMed →
Estragole (4-allyl-1-methoxybenzene) is a naturally occurring food flavoring agent found in basil, fennel, bay leaves, and other spices. Estragole and its metabolite, 1'-hydroxyest... Read full abstract on PubMed →
For many years naphthalene had been considered as a non-carcinogenic polycyclic aromatic hydrocarbon (PAH). Airborne naphthalene concentrations have always been observed to be belo... 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.