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.
Groups of 15 male and 15 female rats were give 0 (control), 50, 100, 200 or 800 ppm allyl alcohol in the drinking water for 15 weeks. There were no effects attributable to allyl al... Read full abstract on PubMed →
In certain social circles a variety of volatile nitrites are being used extensively to expand creativity, stimulate music appreciation, promote a sense of abandon in dancing, and i... Read full abstract on PubMed →
The use of additives to food fulfils many purposes, as shown by the index issued by the Codex Committee on Food Additives: Acids, bases and salts; Preservatives, Antioxidants and a... Read full abstract on PubMed →
Normal adult rats lived on powdered diets adulterated to contain as much as 1.6% quinine sulfate, on a palatable high-fat diet, or in Skinner boxes with 45-mg Noyes pellets availab... Read full abstract on PubMed →
A rapid quantitative method for determining 8 antioxidants in various food products is described. Two procedures are employed. The first involves the use of a glass wood precolumn... Read full abstract on PubMed →
While studies on the extraction of drugs by various organic solvents are numerous, very few direct comparisons of all the commonly used extraction solvents have been made. Review o... Read full abstract on PubMed →
A gas chromatographic (GC) head-space technique is presented, which is suitable for the analysis of volatile products in bacterial broth cultures. This is exemplified by studies on... Read full abstract on PubMed →
Toluylene diisocyanate (TDI) has an uncommon importance in the production of irritation of respiratory system. In the last few years less volatile isocyanate compounds have been su... Read full abstract on PubMed →
After the qualitative and quantitative investigation of the flavor compounds of tomatoes, the flavor compositions of tomato juices treated by different technological methods were d... Read full abstract on PubMed →
The qualitative and quantitative differences between the volatiles of fresh and heated cloudberries have been evaluated and the significance of the differences calculated. 14 new c... Read full abstract on PubMed →
Analysis of aroma compounds of whithe bread by means of a combined gas-chromatographic-mass-spectral method was carried out. 29 organic compounds were identified, 20 of which were... Read full abstract on PubMed →
Several types of commercially available food both cooked and uncooked were tested for the presence of the carcinogenic initiator and mutagen, malonaldehyde, which is a breakdown pr... Read full abstract on PubMed →
A rapid and reliable gas-chromatographic method is described for the estimation of phenprocoumon from human serum or plasma. No interference was found from other usual oral anticoa... Read full abstract on PubMed →
Identical chemical compounds are present in the Dufour gland secretion of female Andrena bees and in the cephalic secretion of many male Nomada bees. Females of Nomada parasitize t... Read full abstract on PubMed →
Analyses of the chief volatile constituents of the defensive secretions of three oplionids were carried out. Leiobunum nigripalpi produces three closely related C7 compounds: E-4-m... Read full abstract on PubMed →
6, 12 and 18 months after bottling, 1 sample of the primary wine, 2 samples of tank-fermented sparkling wines (taken at different production phases, i.e., during and after the seco... Read full abstract on PubMed →
Maltose and lactose react with methylammoniumacetate in a hot aqueous solution giving a dark brown mixture of products. 1,2-dimethyl-3-hydroxy-4-pyridone (5) can be isolated from t... Read full abstract on PubMed →
Using a food-reinforced two-lever operant conditioning procedure, rats were trained to discriminate 0.16 mg/kg apomorphine from saline. Eight neuroleptics of the phenothiazine, but... Read full abstract on PubMed →
1. A particulate enzyme fraction and an acetone powder preparation from cucumber fruits cleaved 9- and 13-hydroperoxyoctadecadienoic acids to form volatile aldehydes and oxoacid fr... Read full abstract on PubMed →
The present work is concerned with the aroma of hybrids between raspberry (Rubus idaeus, L.) and arctic bramble (Rubus arcticus, L.). Analyses of the volatiles were performed in th... 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.