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.
277 RESUMEN Contribución a la interpretación de atributos sensoriales de calidad en jamones Ibéricos basa- dos en los perfiles de los compuestos volátiles. El estudio se ha llevado... Read full abstract on PubMed →
1 3Fish Sci (2015) 81:947–957DOI 10.1007/s12562-015-0907-2ORIGINAL ARTICLE Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–ma... Read full abstract on PubMed →
Gas chromatography-mass spectrometry/olfactometry coupled with headspace-solid phase microextraction (HS-SPME-GC-O/MS) was applied for the characterization of volatile compounds in... Read full abstract on PubMed →
Osaka University Title Gas chromatography-based metabolomics for authenticityevaluation of Asian palm civet coffee (Kopi Luwak) Author(s)Jumhawan, Udi Citation Issue Date Text Vers... 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.