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.
BACKGROUND: Multi-drug resistant bacteria hazards to the health of humans could be an agent in the destruction of human generation. Natural products of Bacillus species are the mai... Read full abstract on PubMed →
<i>Atractylodes lancea</i> is an important medicinal plant in traditional Chinese medicine, its rhizome is rich of volatile secondary metabolites with medicinal values and is large... Read full abstract on PubMed →
Leucojum aestivum is known for its ability to biosynthesize alkaloids with therapeutic properties, among which galanthamine used for the treatment of Alzheimer's disease. New sourc... Read full abstract on PubMed →
The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analys... Read full abstract on PubMed →
A method has been developed for the quantitative determination in cork bark macerates of 7halophenols and 5haloanisoles with demonstrated or suspected contribution to the cork tain... Read full abstract on PubMed →
The alleged responsibility of meats and processed meat products for some of our population’s major health issues has created an opportunity for the promotion of meat analogs. This... Read full abstract on PubMed →
The aim of this study was to prepare a nutty-like flavour from enzymatic hydrolysates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time... Read full abstract on PubMed →
In Korea folk remedies, <i>Acyranthes bidentata Blume</i> is a functional food plant to treat bone diseases; especially, its roots have been used to alleviate osteoporosis (OP), bu... Read full abstract on PubMed →
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All st... Read full abstract on PubMed →
Polymers are extensively used in food and beverage packaging to shield against contaminants and external damage due to their barrier properties, protecting the goods inside and red... Read full abstract on PubMed →
Serious health hazards of volatile organic compounds such as methanol and ethanol for living species and their adverse effects on the environment raised a global requirement for de... Read full abstract on PubMed →
This study aims to simultaneously extract heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) from ground pork for respective analysis by UPLC-MS/MS and GC-MS/MS,... Read full abstract on PubMed →
Heat treatment of meat can lead to the formation of carcinogenic organic compounds. The influence of dried fruits on the formation of non-polar heterocyclic aromatic amines (carbol... Read full abstract on PubMed →
The effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) was investigated in a c... Read full abstract on PubMed →
In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kind... Read full abstract on PubMed →
The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were inves... Read full abstract on PubMed →
The stick tea thrip (<i>Dendrothrips minowai</i> Priesner) is the main pest thrip in tea (<i>Camellia sinensis</i>) plantations in China, and seriously affects the quality and yiel... Read full abstract on PubMed →
The rapid development of online-to-offline food delivery service has necessitated the replacement of plastic lunchbox using biodegradable ones. In current study, a total number of... Read full abstract on PubMed →
Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health.... Read full abstract on PubMed →
Ants easily accumulate cadmium (Cd) from the food web in terrestrial ecosystems. Cd contamination may cause olfactory dysfunction and consequently disorders in the social behavior... 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.