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.
Substitution of nine hydrogens by nine fluorines in the butyl terminus of (Z)-7-dodecenyl acetate, the major component of the pheromone blend of the cabbage looper,Trichoplusia ni... Read full abstract on PubMed →
The composition of theAutographa gamma sex pheromone was reexamined and only (Z)-7-dodecenyl acetate and (Z)-7-dodecenol were identified by capillary GC, GC-MS, and dimethyl disulf... Read full abstract on PubMed →
Air samples from a rural forested site in the Sierra Nevada Mountains were analyzed for volatile organic compounds by a thermodesorption GC/MS technique. Approximately 120 compound... Read full abstract on PubMed →
The ability of (E)- and (Z)-6-nonen-2-one to serve as precursors of the common scolytid pheromonesEndo- andexo-brevicomin was examined in vivo. When mountain pine beetles (MPB),Den... Read full abstract on PubMed →
The workers of the leaf-cutting antAtta laevigata were found to mark a territory around their nest and along trunk trails. Elsewhere, we reported that the territorial mark had orie... Read full abstract on PubMed →
Photolysis of NH3 in the presence of propyne yields dimethylketazine (4) as the main product along with dimethylketimine, isopropylamine, and propioazine (7). Dimethylketazine and... Read full abstract on PubMed →
Equilibrium headspace analysis in combination with gas chromatographylmass spectroscopy was used to identify volatile compounds released by the inflorescences and leaves from indiv... Read full abstract on PubMed →
One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review... Read full abstract on PubMed →
Formaldehyde (FA) has been commercially produced since the early 1900s. Its widespread use in a variety of applications is known to result in appreciable exposure of workers and of... Read full abstract on PubMed →
We present data on the levels of both volatile and nonvolatile N-nitroso compounds in various smoked meats, including bacon, and in food contact materials (e.g., baby bottle rubber... Read full abstract on PubMed →
Alate and apterous virginoparae ofAphis fabae Scop, and alate virginoparae ofBrevicoryne brassicae (L.), walking in a linear track olfactometer, were attracted by odor from leaves... Read full abstract on PubMed →
A 145-acre potato field adjacent to Dorris, California, was treated with ethoprop (Mocap) to control nematodes. Ethoprop releases n-propyl mercaptan, a highly odorous and volatile... Read full abstract on PubMed →
We measured detection thresholds for nasal pungency (in anosmics), odor (in normosmics) and eye irritation employing a homologous series of acetates: methyl through octyl acetate,... Read full abstract on PubMed →
We investigated the presence of volatile aliphatic amines by fluorescamine and gas chromatographic-head space analysis in human breast milk and amniotic fluid to assess their role... Read full abstract on PubMed →
The olfactorial response of the fungivorous soil collembolanOnychiurus armatus was examined in a bioassay covering volatile compounds identified in the odor blends of two of its pr... Read full abstract on PubMed →
The aroma concentrates from uncured and cured beef and chicken were isolated by the continuous steam distillation-extraction (SDE) method. By use of hexanal and decanal in pentane... Read full abstract on PubMed →
The diabroticite rootworm beetles coevolved with plants of the family Cucurbitaceae as demonstrated by their feeding dependence on the tetracyclic triterpenoid cucurbitacins. These... Read full abstract on PubMed →
Aldehydes constitute a group of relatively reactive organic compounds. They occur as natural (flavoring) constituents in a wide variety of foods and food components, often in relat... Read full abstract on PubMed →
The catches of tsetse flies, Stomoxys, and tabanids in biconial traps baited with different synthetic odors were compared in the Jopá-Cobiana Forest, northwestern Guinea-Bissau. Th... Read full abstract on PubMed →
The volatiles of pineapple essence were isolated by liquid-liquid extraction, fractionated on neutral alumina, and analyzed by high-resolution gas chromatography and coupled gas ch... 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.