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.
Species differences in the metabolism of acetylenic compounds commonly used in the formulation of pharmaceuticals and pesticides have not been investigated. To better understand th... Read full abstract on PubMed →
Optimization for headspace solid-phase microextraction (SPME) was studied with a view to performing gas chromatographic-mass spectrometric (GC-MS) screening of volatile hydrocarbon... Read full abstract on PubMed →
A method using purge-and-membrane mass spectrometry (PAM-MS) was developed for the analysis of residual solvents in pharmaceutical products. The method combines dynamic headspace a... Read full abstract on PubMed →
We studied the effects of specific inhibitors of methanogenesis (2-bromoethane sulfonate, BES) and sulfate reduction (sodium molybdate) on volatile sulfur production in batch cultu... Read full abstract on PubMed →
Molecular biology and biochemical techniques have significantly advanced the knowledge of allergens derived from plant foods. Surprisingly, many of the known plant food allergens a... Read full abstract on PubMed →
Uptake of the fluorescent probe 1-N-phenylnaphthylamine (NPN), as adapted to an automated spectrofluorometer enabling multiwell reading of microtitre plates, was applied to determi... Read full abstract on PubMed →
The chemical composition of the essential oils from Albanian wild growing sage was examined by GC/MS. Over 40 compounds were detected in the oils, from which about 30 could be iden... Read full abstract on PubMed →
Volatiles of five different parts of lovage (leaves, stems, flowers, seeds, and roots) were isolated by dynamic headspace (DHS) method and analyzed by GC-FID and GC-olfactometry (G... Read full abstract on PubMed →
Antioxidants may be present in foods as endogenous factors or may be added to preserve their lipid components from quality deterioration. Synthetic antioxidants such as butylated h... Read full abstract on PubMed →
In the course of screening for novel naturally occurring insecticides from Chinese crude drugs, an MeOH extract of Alpinia oxyphylla was found to possess insecticidal activity agai... Read full abstract on PubMed →
Consumers are often dissatisfied with the flavor of fresh tomatoes (Lycopersicon esculentum Mill.) purchased in the supermarket. There are several reasons for this, ranging from po... Read full abstract on PubMed →
The fruits of endemic Prangos uechtritzii Boiss. & Hausskn. (Umbelliferae) were subjected to hydrodistillation and microdistillation. The resulting volatiles were investigated by G... Read full abstract on PubMed →
The essential oil of oak moss concrete was extracted by volatile oil content equipment. The chemical compositions and their relative contents were analyzed by GC and GC/MS. A Supel... Read full abstract on PubMed →
Flavonoids are polyphenolic plant secondary metabolites with antioxidant and other biological activities potentially beneficial to health. Food-borne flavonoids occur mainly as gly... Read full abstract on PubMed →
The essential oil from the hydrodistillation of Eugenia dysenterica leaves consisted mainly of beta-caryophyllene and alpha-humulene as the major sesquiterpene, while limonene and... Read full abstract on PubMed →
As a fermented product tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in Turkey. It is prepared by mixing wheat flour... Read full abstract on PubMed →
Sucrose phosphorylase from Leuconostoc mesenteroides catalyzed transglucosylation from sucrose to 4-hydroxy-3(2H)-furanone derivatives. When 4-hydroxy-2,5-dimethyl-3(2H)-furanone (... Read full abstract on PubMed →
One of the possible pathways of the formation of mutagens in heated foods is through the pyrazine cation radical generated in the early stage of the Maillard reaction. The aim of t... Read full abstract on PubMed →
The chemical constituents of Rosa bracteata Wendl. var. bracteata were studied for the first time. Six compounds were isolated from the fruits of the plant, and four of them have b... Read full abstract on PubMed →
Thermal reactions of cysteine/furfural and cysteine/ribose mixtures were studied in model systems to gain more insight into the influence of structured fluids such as L(2) microemu... 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.