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.
Microbe-free compressed air was passed continuously for a 3-day test period through an enclosed system containing fresh neem leaves; the resultant emitted volatiles were passed ove... Read full abstract on PubMed →
Crawfish processing by-products (CPBs) were hydrolyzed using protease to evaluate the potential for bioflavor production. Ten commercial proteases (neutral and alkaline) were teste... Read full abstract on PubMed →
Blue crab (Callinectes sapidus) meat and its processing by-product (CPB) were characterized by instrumental, olfactometric, and sensory techniques to determine the usefulness of CP... Read full abstract on PubMed →
The bioavailability of ascorbic acid from food has been assumed to be high, but little quantitative information has been available to substantiate this assumption because of the li... Read full abstract on PubMed →
Bovine, ovine, and caprine milk fats were treated with pregastric lipases (kid goat, calf, and lamb), microbial lipases (Candida cylindracea, C. cylindracea AY30, Aspergillus niger... Read full abstract on PubMed →
Subsequent to its capture by Neptune, Triton could have experienced an episode of tidal heating sufficient to melt its icy mantle and possibly its rocky core as well. This heating... Read full abstract on PubMed →
Examination of the per capita disappearance data for sweeteners and other sources of fructose showed that during the past two decades there was a considerable increase in the avail... Read full abstract on PubMed →
High-fructose syrups (HFS) comprise fructose, dextrose, and minor amounts of oligosaccharides. The predominant syrups of commerce contain 42% and 55% fructose. HFS production was m... Read full abstract on PubMed →
As an evaluation, we report the case of a 38-year-old female tanker driver suffering from "Reactive Airway Dysfunction Syndrome" (RADS). Forty-two months before, she accidentally i... Read full abstract on PubMed →
Synthetic stoat odor (3-propyl-1,2-dithiolane and 2-propylthietane) and fox fecal odor (2,5-dihydro-2,4,5-trimethylthiazoline) at various concentrations were applied to chick-peas... Read full abstract on PubMed →
Beef gels, formed by heating, targeted to contain 13% protein and 16% fat and subjected to one of four antioxidant treatments, including no antioxidant, rosemary oleoresin, sodium... Read full abstract on PubMed →
Interspecific hybrids between Allium cepa and Allium sativum were obtained using the fertile clone A. sativum as the male parent. The nascent embryos which formed shortly in inters... Read full abstract on PubMed →
Pentachloroanisole is a chlorinated aromatic compound which is widely distributed at low levels in the environment and in food products. Formation of pentachloroanisole in the envi... Read full abstract on PubMed →
Excretion of mercapturic acids in the urine is indicative of the formation of electrophiles in the metabolism of xenobiotics. The determination of these mercapturic acids thus may... Read full abstract on PubMed →
The maillard reactions of [1-13C]glucose with proline and hydroxyproline, respectively, were investigated to gain more insight into the reaction pathways involved. Among others, ma... Read full abstract on PubMed →
In continuation of our studies on the oil of cloves--a common kitchen spice and a drug for home medicine--we have isolated and identified two antiplatelet components, eugenol and a... Read full abstract on PubMed →
Pasteurized egg products (whole egg, egg yolk and egg white) were tested for irradiation treatment in the German food control laboratories in Oldenburg/Niedersachsen and Kassel/Hes... Read full abstract on PubMed →
Several unsaturated aldehydes are produced from polyunsaturated fatty acids via the lipoxygenase pathway when soybean (Glycine max) plants are wounded mechanically or by pathogens.... Read full abstract on PubMed →
An enzyme catalyzing the O-methylation of acetovanillone (3-methoxy-4-hydroxyacetophenone) by S-adeno-sylmethionine was isolated from Phanerochaete chrysosporium and purified 270-f... Read full abstract on PubMed →
Smoked foods including turkey, pork, chicken, beef and fish products were screened for the presence of carcinogenic and non-carcinogenic polycyclic aromatic hydrocarbons (PAHs). Ei... 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.