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.
BACKGROUND: Melasma is a common acquired symmetric hypermelanosis characterized by irregular light- to gray-brown macules and patches involving sun-exposed areas of skin. Etiologic... Read full abstract on PubMed →
A small and relatively lightweight (3.35 kg) whole-air (canister) sampler that can be worn to monitor personal exposures to volatile organic compounds was developed and evaluated.... Read full abstract on PubMed →
Data on two classes of brominated polyaromatic flame retardants are reviewed with emphasis on analytical aspects, occurrence, fate, and toxicity in the environment. Concentrations... Read full abstract on PubMed →
In order to detect any protective agent against tumor formation, we examined the anti-tumor-promoting effect of a Japanese traditional soybean fermented food, Natto. Dye transfer w... Read full abstract on PubMed →
The genetic variability of the major essential oil constituents in a germplasm collection of dill (Anethum graveolens L.) from the National Plant Germplasm System was characterized... Read full abstract on PubMed →
North American beavers (Castor canadensis) mark their territories with castoreum, the strong-smelling paste in their castor sacs. In their own territories, beavers respond with sce... Read full abstract on PubMed →
Olfactory synergism, where combinations of plant volatile kairomones are quantitatively more attractive to insects than the sum of attraction of the individual components, is an im... Read full abstract on PubMed →
The headspace volatiles from Maillard reaction mixtures of cysteine and ribose heated at 185 degrees C with or without the addition of phosphatidylcholine, either dry or in the pre... Read full abstract on PubMed →
The content of 12-methyltridecanal (12-MT), which contributes greatly to the characteristic aroma of stewed beef, was determined by a stable isotope dilution assay in meat samples... Read full abstract on PubMed →
A full-length cDNA, HBPA2, that encodes for a new rat hepatic UDP-glucuronosyltransferase protein, designated UGT2B12, was isolated from a rat liver cDNA library. The isolated clon... Read full abstract on PubMed →
The efficacy in feeding suppression trials with possums (Trichosorus vulpecula Kerr) of six synthetic odorous chemicals uniquely associated with various of the Mustelidae species a... Read full abstract on PubMed →
1. Electroolfactorgram (EOG) recordings were made from different regions of the rat olfactory epithelium to test for spatial distribution of odor responses. 2. The EOG recordings s... Read full abstract on PubMed →
The contributors to the differences in the odors of different grades of green tea were selected, and the relations to the odors of their infusions are discussed. D-Nerolidol, 6-met... Read full abstract on PubMed →
Male and female Sprague-Dawley rats received 1,3-dichlorobenzene daily by corn oil gavage for 10 or 90 consecutive days. The 10-day study doses were 0, 37, 147, 368 and 735 mg/kg;... Read full abstract on PubMed →
It has previously been observed that allyl isothiocyanate, a compound naturally present in the diet, is more cytotoxic toward the human colorectal adenocarcinoma cell line HT29 in... Read full abstract on PubMed →
Subjects rated the overall perceived intensity of concentrations of the odorants cineole, geraniol, hexyl salicylate, and linalyl acetate smelled alone and in binary mixtures. The... Read full abstract on PubMed →
Cross-adaptation has been interpreted as a measure of the degree to which odors share common sensory channels. How structural similarity, in the absence of perceptual similarity, i... Read full abstract on PubMed →
The essential oil of Machilus bombycina King was produced by hydrodistillation from fresh leaves, collected from Northeast India. The oil was analyzed by GC/MS and 40 components we... Read full abstract on PubMed →
Essential oil from the leaves of Sphaeranthus cyathuloides O. Hoffm. was examined by GC and GC/MS. The oil (2.9%) was found to contain trans-dihydrocarvone (67%) and cis-dihydrocar... Read full abstract on PubMed →
Maltodextrin solutions are more potent stimulators of fluid intake than are starch suspensions, even though these two substances are both glucose polymers. When rats were offered a... 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.