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.
Wasabi (Wasabi japonica) and horseradish (Cholearia arnoracia) are used as spices of daily foodstuffs. Allylisothiocyanate (AIT) is a potent component in both plants and occurs by... Read full abstract on PubMed →
We examined the responses of oriental fruit flies, Bactrocera dorsalis Hendel, to the odors of different stages and types of fruit presented on potted trees in a field cage. Female... Read full abstract on PubMed →
Sample extracts of apples, peas, green beans, oranges, raspberries, clementines, carrots, and wheat obtained using the Food and Drug Administration (acetone extraction) and Canadia... Read full abstract on PubMed →
A gas chromatographic method that employs flame ionization detection, a DB-Wax capillary column with helium as the carrier gas, and a split-splitless (1:15) injector was used to de... Read full abstract on PubMed →
The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin-water gel were investigated. Gelatin gel s... Read full abstract on PubMed →
Off-flavors in foods may originate from environmental pollutants, the growth of microorganisms, oxidation of lipids, or endogenous enzymatic decomposition in the foods. The chromat... Read full abstract on PubMed →
Previously, rats fed a high-fat liquid diet (HF) ad libitum consumed more kilocalories and had greater weight gain than rats fed a liquid high-carbohydrate diet (HC) of equivalent... Read full abstract on PubMed →
Lac, cochineal, safflower, gardenia, Monascus and elderberry pigments are used as food color additives in Japan. These natural pigments can be analyzed by capillary electrophoresis... Read full abstract on PubMed →
In recent years, folates have come into focus due to their protective role against child birth defects, for example, neural tube defects. In addition, folates may have a protective... Read full abstract on PubMed →
The effectiveness of neutral detergent fiber (NDF) from soyhulls and whole cottonseed for replacing NDF from forage was evaluated in a lactation trial during wk 10 to 25 of lactati... Read full abstract on PubMed →
The major odorants from soy protein-based pellets and foams were investigated. Soy-based pellets were extruded from commercial soy protein isolates at 1000C. The pellets were therm... Read full abstract on PubMed →
Comté cheese, made from raw whole milk with local starter lactic acid bacteria, has been manufactured in the traditional manner in the French part of the Jura mountains since the 1... Read full abstract on PubMed →
Sulfur compounds contributed to the health promotion in Allium species are produced via enzymic and thermal reactions. Potent antithrombotic agents which have been identified as al... Read full abstract on PubMed →
Four hundred fifty H&N laying hens, half white and half brown, were fed for 90 d to compare a control diet to diets containing 7, 14, 21, and 28% chia (Salvia hispanica L.) seed. C... Read full abstract on PubMed →
The purpose of this study was to investigate EEG changes in subjects directly after inhalation of essential oils, and subsequently, to observe any effect on subjective evaluations.... Read full abstract on PubMed →
Poly I:C, an inducer of interferon alpha and beta, and arecoline, a cholinergic muscarinic agonist, were used as unconditioned stimuli in conjunction with camphor odor to condition... Read full abstract on PubMed →
The relationships between the redox potential of the brine, during fermentation of white cabbage into sauerkraut of two early and two late fermentation processes, and the changes i... Read full abstract on PubMed →
Consumption of soy protein may reduce the risk of cardiovascular disease both through reduction in serum lipids and by the antioxidant properties of protein-associated soy isoflavo... Read full abstract on PubMed →
An introduction to the evolutionary history of wheat is followed by a description of the origin and distribution of the modern hexaploid wheat varieties in Europe. Next, the influe... Read full abstract on PubMed →
We have utilized transgenic technology to develop a new source of gamma-linolenic acid (GLA) using the canola plant as a host. The aim of the present study was to compare the growt... 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.