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.
Up to 74 people die each year in Japan after being stung by Hymenopteran insects, with hornets (Vespa spp.) being among the worst offenders. Here we identify a volatile, multi-comp... Read full abstract on PubMed →
Flavor quality changes which occur during long-term storage of apple cider can be monitored by attributes such as analytical measurements (soluble solids, pH, acidity) and volatile... Read full abstract on PubMed →
Thesis (M.S.)--Michigan State University, Department of Horticulture, 2003Includes bibliographical reference Read full abstract on PubMed →
The essential oils of the leaves, stems, rhizomes and roots of the medicinal plant Alpinia galanga from southern India were investigated by GC-FID, GC-MS and olfactometry. In all f... Read full abstract on PubMed →
Cinnamon (Cinnamomum zeylanicum Blume, syn C verum JS Presl, family Lauraceae) is an important spice and aromatic tree cultivated in Sri Lanka and India. On steam distillation, dif... Read full abstract on PubMed →
An enforcement campaign was carried out to assess the migration of 2-butoxyethyl acetate (2-BEA) from polycarbonate infant feeding bottles intended for repeated use. Migration was... Read full abstract on PubMed →
Dried microencapsulated oils are powdery foods or ingredients, prepared by drying natural or formulated emulsions, wherein the oil globules are dispersed in a matrix of saccharides... Read full abstract on PubMed →
Electron impact (EI) ionization and ammonia chemical ionization (NH(3)/CI) direct-temperature mass spectrometry (DTMS) was used to characterize five natural terpenoid resins: damma... Read full abstract on PubMed →
Propenylbenzenes are often used as starting materials in the chemical synthesis of aroma compounds and fine chemicals. In the present study, we demonstrate the ability of an Arthro... Read full abstract on PubMed →
Ophrys flowers mimic virgin females of their pollinators, and thereby attract males for pollination. Stimulated by scent, the males attempt to copulate with flower labella and ther... Read full abstract on PubMed →
We report the identification and chemical characterization of four antifungal substances, 3-(R)-hydroxydecanoic acid, 3-hydroxy-5-cis-dodecenoic acid, 3-(R)-hydroxydodecanoic acid... Read full abstract on PubMed →
Odorant-binding proteins (OBPs) are thought to transport volatile compounds from air to their receptors through the sensillary lymph. In this protein family, the subgroup of pherom... Read full abstract on PubMed →
beta-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are beta-ionone,... Read full abstract on PubMed →
Glycosidically bound volatile constituents of yellow-fleshed clingstone nectarines (cv. Springbright) were identified and quantified at three stages of maturity. Glycoconjugates we... Read full abstract on PubMed →
LC-NMR was applied to identify the polar volatile metabolite of MK-0869. MK-0869, a morpholine-based compound containing a triazolone ring, is a very potent NK(1) receptor antagoni... Read full abstract on PubMed →
2-tert-Butyl-4-hydroquinone (TBHQ), a phenolic antioxidant used as a food additive, and its metabolite 2-tert-butyl-1,4-benzoquinone (TBQ) were both cytotoxic in human monocytic le... Read full abstract on PubMed →
The free volatiles, as well as those released from the glycosidically bound forms by enzyme hydrolysis, have been analyzed to chracterize young Tannat wines from two successive vin... Read full abstract on PubMed →
Using GC-MS and GC-flame ionization detection (FID)/olfactometry, 95 volatile components were detected in orange essence oil, of which 55 were aroma active. In terms of FID peak ar... Read full abstract on PubMed →
Citrus fruits possess unique aromas rarely found in other fruit species. While fruit flavor is composed of complex combinations of soluble and volatile compounds, several low-abund... Read full abstract on PubMed →
The qualitative and quantitative aroma composition of heated aqueous dispersions of egg phosphatidylcholine (PC) and egg phosphatidylethanolamine (PE) were characterized by aroma e... 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.