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.
With the aid of multilayer coil countercurrent chromatography, subsequent acetylation, and liquid chromatographic purification of a glycosidic mixture obtained from lulo (Solanum q... Read full abstract on PubMed →
A stable isotope dilution assay was developed for the quantitation of the hazelnut odorant 5-methyl-(E)-2-hepten-4-one by mass chromatography using synthesized [(2)H](2)-5-methyl-(... Read full abstract on PubMed →
A new, analytically valid procedure is described to assess the exposure of human beings to the so-called microbial volatile organic compounds (MVOCs) in air. The method can be used... Read full abstract on PubMed →
The basidiomycete Cystoderma carcharias transformed citronellol into 3,7-dimethyl-1,6,7-octanetriol as the main product. 3,7-Dimethyl-6,7-epoxy-1-octanol was identified as importan... Read full abstract on PubMed →
Fungal growth leads to spoilage of food and animal feeds and to formation of mycotoxins and potentially allergenic spores. Fungi produce volatile compounds, during both primary and... Read full abstract on PubMed →
The total herb of Diplotaxis harra Forsk. on treatment with myrosinase produces isopropyl isothiocyanate and 3- butenyl isothiocyanate in addition to (the non-volatile) 2-hydroxy-3... Read full abstract on PubMed →
Reaction of 4-hydroxy-5-methyl-3(2H)-furanone (HMF) with cysteine or hydrogen sulfide at pH 4.5 for 60 min at 140 degrees C produced complex mixtures of volatile compounds, the maj... Read full abstract on PubMed →
Extracts obtained from hemolymph of sexually mature males of the Caribbean fruit fly Anastrepha suspensa contained four biologically important terpenoid components of the sex phero... Read full abstract on PubMed →
Heat and alkali treatment of food proteins widely used in food processing results in the formation of crosslinked amino acids such as lysinoalanine, ornithinoalanine, lanthionine,... Read full abstract on PubMed →
Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental laboratory study investigated the aging of red and white s... Read full abstract on PubMed →
The performance of the sorbent polydimethylsiloxane (PDMS) is compared to that of the adsorbents Carbotrap and Tenax for the enrichment of volatile and reactive sulfur compounds. T... Read full abstract on PubMed →
The headspace volatile components of roots, stems, leaves, and flowers of Echinacea angustifolia,E. pallida, and E. purpurea were analyzed by capillary gas chromatography/mass spec... Read full abstract on PubMed →
The influence of moisture on the solid phase degradation of l-ascorbic acid and the chemical characteristics of the degradation products have been investigated previously [Shephard... Read full abstract on PubMed →
This paper aims to investigate the possibility of oxidation of the flavor active constituents of champagne wines during the critical steps of the extraction for analytical purposes... Read full abstract on PubMed →
Sixteen species (44 samples) of marine polychaetes and 10 species (14 samples) of bryozoans from eastern Australia were analyzed by GC/MS for the key seafood flavor components 2- a... Read full abstract on PubMed →
Forty-nine species (87 samples) of marine macroalgae from eastern Australia were analyzed by GC/MS for the key seafood flavor components 2- and 4-bromophenol, 2,4- and 2,6-dibromop... Read full abstract on PubMed →
Application of aroma extract dilution analysis using the volatile fraction of a Japanese green tea (Sen-cha) sample resulted in the detection of 36 odor-active peaks with flavor di... Read full abstract on PubMed →
Check gland secretions were collected from sexually mature male and female rats to identify the volatile compounds using gas chromatography linked mass spectroscopy with a modified... Read full abstract on PubMed →
The essential oils of the leaves, flowers and leaf stems of Hyptis suaveolens (L.) (Lamiaceae) from Cameroon were analyzed by GC, GC/MS and olfactometry. The oils and headspace wer... Read full abstract on PubMed →
This report presents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending acc... 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.