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.
In order to investigate the levels of the polycyclic aromatic hydrocarbons, mainly benzo[a]pyrene because of its carcinogenicity, 55 samples of smoke flavour and smoked foods were... Read full abstract on PubMed →
Bioassay-directed fractionation of celery seed oil from the plant Apium graveolens (Umbelliferae) led to the isolation of five natural products, including d-limonene, p-mentha-2,8-... Read full abstract on PubMed →
The volatile oils from four species of genus Lippia of the Verbenaceae family, Lippia turbinata, L. polystachya, L. junelliana and L. integrifolia have been examined b means of GC/... Read full abstract on PubMed →
The essential oil of Ageratum conyzoides L. was studied by capillary GC and GC/MS. Forty-seven components making up of 96.35% of the oil were identified. The major constituents wer... Read full abstract on PubMed →
Four structurally related aliphatic epoxides (1,2-epoxypropane, 1,2-epoxyisobutane, cis- and trans-2,3-epoxybutane) have been tested in the Salmonella/microsome assay, modified for... Read full abstract on PubMed →
Coumarin is the basic structure of numerous naturally occurring compounds with important and diverse physiological activities. More than a thousand coumarin derivatives have been d... Read full abstract on PubMed →
3,4-Dihydrocoumarin was nominated by the Food and Drug Administration and the National Cancer Institute for study because of its widespread use as a flavoring agent in beverages, g... Read full abstract on PubMed →
Volatile components of Rooibos tea produced in South Africa were analyzed by gas chromatography and gas chromatography/mass spectrometry. The GC pattern of brewed tea rudimentarily... Read full abstract on PubMed →
1,1,2,2-Tetrabromo[U-14C]ethane ([14C]TBE) was used to study the metabolism of TBE in rats. Three graded doses of TBE (1.17, 13.6, and 123 mg/kg; 1 microCi 14C/rat at each dose) we... Read full abstract on PubMed →
A tissue extraction procedure was developed which minimized loss of readily volatilizable compounds for subsequent quantification by headspace gas chromatography, and evaluated for... Read full abstract on PubMed →
Microwave heat susceptors that convert electromagnetic energy to heat attain high temperatures that make it possible to cook some foods to golden crispness in a microwave oven. Sus... Read full abstract on PubMed →
The purification of the omega-(methylsulfinyl)alkyl glucosinolate hydrolysis products 1-isothiocyanato-3-(methylsulfinyl)propane (IMSP), 1-isothiocyanato-4-(methylsulfinyl) butane... Read full abstract on PubMed →
The diet contains various mutagens and carcinogens that can be classified into three groups: naturally occurring chemicals, synthetic compounds and compounds produced by cooking. T... Read full abstract on PubMed →
A drug discrimination based upon the competitive N-methyl-D-aspartate (NMDA) antagonist 2-amino-4,5-(1,2-cyclohexyl)-7-phosphonoheptanoic acid (NPC 12626) was assessed for pharmaco... Read full abstract on PubMed →
Diethyl phthalate (DEP) and dimethyl phthalate (DMP), phthalic acid ester (PAE) plasticizers, were evaluated for developmental toxicity because of reports in the literature that so... Read full abstract on PubMed →
Antioxidants are added to foods and drugs to inhibit their oxidation. As these additives are somewhat toxic, it is necessary to control the amount added to any food or drug. Liquid... Read full abstract on PubMed →
Messor lobognathus, an apparent mimic ofPogonomyrmex salinus, shows little chemical resemblance to its exemplar. The mandibular glands ofM. lobognathus gave no volatile compounds.... Read full abstract on PubMed →
The Dufour glands of workers ofEciton burchelli contain a mixture of small quantities of oxygenated compounds, some of which are derived from terpenes, and C17-C25 hydrocarbons. Th... Read full abstract on PubMed →
Volatile components from uncured and cured pork were trapped onto a solid adsorbent (Florisil cartridge) and in an organic solvent (pentane) using the novel nitrogen purge-and-tra... Read full abstract on PubMed →
Incubation of five different beta-chloroethers with slurries prepared from brackish water sediment or activated sludge revealed that bis(2-chloroethyl)ether and 2-chloroethylvinyle... 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.