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.
A trans isomer of 4-hydroxy-3-methyloctanoic acid gamma-lactone (II A or II B) was positively identified as a component of Cabernet Sauvignon wines by gas chromatographic retention... Read full abstract on PubMed →
1. Acrolein was detected in rat liver suspensions incubated in the presence of allyl alcohol and allyl formate. Acrolein was determined by condensation of the distilled aldehyde wi... Read full abstract on PubMed →
Odoriferous glands of Tribolium confusum produce volatile compounds which are stored in special reservoirs. Besides the previously reported 2-methyl- and 2-ethyl-1,4-benzoquinones,... Read full abstract on PubMed →
Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liqu... Read full abstract on PubMed →
The enantiomers of R- and S-carvone, R- and S-carvotanacetone, R- and S-trans-dihydrocarvone, and R- and S-cis-dihydrocarvone were synthesized from R- and S-carvone, and all were s... Read full abstract on PubMed →
Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1971 Studies on a Newly Developed White Cheese. Edward Halim Youssef Louisian... Read full abstract on PubMed →
Retrospective Theses and Dissertations Iowa State University Capstones, Theses andDissertations 1971 The role of fat in the flavor of cheddar cheese Esam A. Foda Iowa State Univers... Read full abstract on PubMed →
When atmosphere from cotton plants (Gossypium hirsutum L., var. Deltapine Smoothleaf) was condensed by passing it over the expansion coil of an air conditioner and three 1-hour col... Read full abstract on PubMed →
Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1971 Radiation Induced Alterations in Flavor Components in Penaeus Setiferus.... Read full abstract on PubMed →
Resting cells of Clostridium sticklandii fermented l-ornithine as a single substrate by a coupled oxidation-reduction with proline as the electron acceptor. The products of the fer... Read full abstract on PubMed →
Twenty-eight species of marine Chlorophyceae (5), Phaeophyceae (11), and Rhodophyceae (12) were examined for the occurence of simple volatile amines. The volatile alkaline constitu... Read full abstract on PubMed →
In a search for a preferred source of gamma-linolenic (all-cis-6,9,12-octadecatrienoic) acid, seed oils of 33 species of Boraginaceae were examined. The desired triene was found pr... Read full abstract on PubMed →
2,6-Dibromophenol has been isolated from a luminous marine enteropneust, Balanoglossus biminiensis, found on intertidal beach areas at Sapelo Island, Georgia. This compound, respon... Read full abstract on PubMed →
A microorganism capable of degrading 4-chloro-2-methylphenoxyacetic acid (MCPA) was isolated from soil and identified as Flavobacterium peregrinum. All of the chlorine of MCPA was... Read full abstract on PubMed →
N-(2-phenethyl)acetamide and N-isoamyl-acetamide were identified as components of a submerged-culture sherry. The infrared spectra of the N-isoamyl and N-(2-phenethyl)amides of ace... Read full abstract on PubMed →
A method was developed for the almost quantitative conversion of unsaturated esters (from monoenes to tetraenes) to cyclopropanes using diiodomethane and a highly active zinc-coppe... Read full abstract on PubMed →
Five gas chromatographic liquid phases (25% Carbowax 20 M plus 4% H(3)PO(4), 17.5% dioctyl sebacate plus 7.5% sebacic acid, 17.5% dioctyl sebacate plus 7.5% docosanoic acid, 5% Twe... Read full abstract on PubMed →
Thermal treatment of crystalline beta-carotene (240 degrees C in a vacuum) results in the formation of a volatile fraction containing chiefly aromatic hydrocarbons such as toluene,... Read full abstract on PubMed →
10 The expansion and advancement of the meat product market have increased the 11 demand for fermented sausages. A typical method for manufacturing high-quality 12 fermented sausag... Read full abstract on PubMed →
In the Ayurvedic system of medicine, the roots and rhizomes of an indigenous Indian plant Acorus calamus are used together with the roots of Rauwolfia serpentina for treating many... 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.