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.
The nematicidal activity of radish bulb (<i>Raphanus sativus</i>) methanol (RME) and aqueous extracts (RAE) was tested against the second stage (J<sub>2</sub>) root knot nematode <... Read full abstract on PubMed →
The 3-(Methylthio) propyl isothiocyanate (MTPITC)-loaded inclusion complex prepared by α-cyclodextrin (α-CD) was incorporated into chitosan (CS) film to fabricate a packaging mater... Read full abstract on PubMed →
Traditionally, <i>Brassica</i> species are widely used in traditional medicine, human food, and animal feed. Recently, special attention has been dedicated to <i>Brassica</i> seeds... Read full abstract on PubMed →
Mustard seeds are used as a food, and spice due to their nutritive value, the presence of biologically active compounds, and specific taste. Its morphology was investigated by opti... Read full abstract on PubMed →
Purified desulphated glucosinolates (GSLs) were subjected to thermal treatment in model systems without interference to investigate the formation of volatile components derived fro... Read full abstract on PubMed →
3-Methylthio-1-propanol (3-Met) is widely used as a flavoring substance and an essential aroma ingredient in many foods. Producing 3-Met by microbial transformation is green and ec... Read full abstract on PubMed →
Worldwide, the primary problem today is the proliferation of cancer and secondary bacterial infections caused by biofilms, as they are the principal causes of death due to the lack... Read full abstract on PubMed →
Methylsulfonylmethane (MSM) is a natural sulfur-containing organic substance that has many biological functions, such as antioxidant, anti-inflammatory, skin nourishing, and hair g... Read full abstract on PubMed →
The objective of this study was to evaluate the effects of isopropyl ester of 2-hydroxy-4-(methylthio)-butyrate acid (HMBi) on ruminal and cecal fermentation, microbial composition... Read full abstract on PubMed →
Methionine hydroxy analogs (MHA) are widely used as the main sources of methionine in ruminant feed production. The purpose of this study was to explore the effect of using MHA sup... Read full abstract on PubMed →
Papyrus (<i>Cyperus papyrus</i> L.) is a sedge plant with a high rate of biomass productivity that represents an interesting raw material to produce chemicals, materials and fuels,... Read full abstract on PubMed →
Volatile thiols give a unique flavor to foods and they have been extensively studied due to their effects on sensory properties. The analytical assay of volatile thiols in food is... Read full abstract on PubMed →
Melanoidins, making general contribution to the food characteristics, are extensively generated in the production of Chinese traditional vinegar; however, their effect on flavor mo... Read full abstract on PubMed →
In this work, the aroma of wines, elaborated across five harvests (2015–2019) from Petit Verdot grape varietycultivated in La Mancha region, was studied by instrumental and sensory... Read full abstract on PubMed →
Semi-synthetic must containing standard nutrients, a phenolic and aromatic fraction extracted from Albariño grapes and synthetic precursors of 3-mercaptohexanol (MOH) and 4-mercapt... Read full abstract on PubMed →
Non-<i>Saccharomyces</i> yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to <i>Saccharomyc... Read full abstract on PubMed →
Non-enzymatic browning reactions, including Maillard and caramelization, are important and complex reactions occurring during food processing and storage. Many factors can affect n... Read full abstract on PubMed →
Uric acid, which causes gout, is the end product of purine catabolism, synthesized by xanthine oxidase, guanine deaminase, adenine deaminase, purine nucleoside phosphorylase, and 5... Read full abstract on PubMed →
<i>Allium sativum</i> L. (Garlic) is a fragrant herb and tuber-derived spice that is one of the most sought-after botanicals, used as a culinary and ethnomedicine for a variety of... Read full abstract on PubMed →
Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, healt... 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.