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.
Gaharu bouya oil obtained from distillation of the woods from Gonystylus genus has attracted essential oil industry interest. However, the information about gaharu bouya essential... Read full abstract on PubMed →
This study evaluated the inhibitory efficacy of <i>Lactiplantibacillus plantarum</i> NJAU-01 (NJAU-01) on oxidation associated with malondialdehyde (MDA) and utilized the bacteria... Read full abstract on PubMed →
<i>Rosa roxburghii (R. roxburghii</i>), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit q... Read full abstract on PubMed →
2,5-Dimethyl-2,4-hexadiene is a readily available and easily managable compound, whose symmetric and polymethylated dienic structure should be prone to engage in cross-metathesis r... Read full abstract on PubMed →
In the present study, the comprehensive quality of Congou black tea (CBT) including aroma, taste, and liquid color was investigated by a combination of gas chromatography electroni... Read full abstract on PubMed →
To improve the portability of dried pork tendons for consumption, this study investigated the effects of different puffing temperatures (190 °C - 250 °C) and times (1-7 min) on the... Read full abstract on PubMed →
This study compares <i>Dalmatinski pršut</i>, an EU Protected Geographical Indication (PGI)-labelled smoked dry-cured ham from the Dalmatia region in Croatia, with non-PGI hams fro... Read full abstract on PubMed →
An unprecedented and highly reactive Pd/C catalytic system has been introduced for the regiodivergent hydrocarboxylation of terminal alkynes to selectively afford various acrylic a... Read full abstract on PubMed →
Foodborne bacteria cause food spoilage, usually Staphylococcus aureus and Escherichia coli. Thus, synthetic preservatives are employed in food preservation to prevent food spoilage... Read full abstract on PubMed →
The direct synthesis of terminal alkynes from widely available terminal alkenes is an unmet challenge in organic synthesis. Here, we show that alkyl and aromatic terminal alkenes c... Read full abstract on PubMed →
To explore the characteristics of and variations in aroma components across different plum varieties and maturity stages, this study employed headspace solid-phase microextraction... Read full abstract on PubMed →
Leaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively... Read full abstract on PubMed →
By employing headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), this study displayed the compositional changes in volatile organic compound... Read full abstract on PubMed →
Characteristic volatile organic compounds (VOCs) are anticipated to be used for the identification of lung cancer cells. However, to date, consistent biomarkers of VOCs in lung can... Read full abstract on PubMed →
An investigation was conducted to analyse the impact of vacuum impregnation (VI) on aroma profile of intermediate-moisture apricots. cv. Hacihaliloğlu and cv. Kabaaşı apricots were... Read full abstract on PubMed →
Black tea is highly favored by consumers worldwide, with enzymatic reactions being recognized as a pivotal factor influencing tea quality. The role of microorganisms in shaping the... Read full abstract on PubMed →
Alcoholization is an integral part of tobacco processing and volatile compounds are key to assessing tobacco alcoholization. In this study, a total of 154 volatiles from nine categ... Read full abstract on PubMed →
The formation of peroxynitrates (RO2NO2) from the reaction of peroxy radicals (RO2) and nitrogen dioxide (NO2) and their subsequent redissociation are typically not included in che... Read full abstract on PubMed →
Deep Eutectic Solvents (DESs) emerge as innovative 21st-century solvents, supplanting traditional ones like ethanol and n-hexane. Renowned for their non-toxic, biodegradable, and w... Read full abstract on PubMed →
Early diagnosis and treatment of late-onset sepsis (LOS) is crucial for survival, but challenging. Intestinal microbiota and metabolome alterations precede the clinical onset of LO... 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.