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.
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical... Read full abstract on PubMed →
Acrylamide is a Group 2B carcinogen compound formed in certain foods when they are heated above 100C. The use of the enzyme asparaginase is becoming increasingly popular as a means... Read full abstract on PubMed →
The effect of the partial replacement of cocoa butter (CB) by cocoa butter equivalent (CBE) in the release of volatile compounds in dark chocolate was studied. The fatty acid profi... Read full abstract on PubMed →
Chinese chive (jiu cai) is a popular vegetable in China and has a unique flavour and aroma. The molecular basis of the characteristic fragrance and nutritional properties of Chines... Read full abstract on PubMed →
3-Isobutyl-2-methoxypyrazine (IBMP) is a potent odorant present in grapes and wines that is reminiscent of green capsicum. Suprathreshold concentrations can lead to obvious vegetat... Read full abstract on PubMed →
The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF met... Read full abstract on PubMed →
Luwak Coffee is considered high class coffee in the international market for its specialty taste. Aroma is one of the most important components of coffee. Coffee aroma compounds ar... Read full abstract on PubMed →
PTR-ToF-MS has been recently employed as a quick, easy and sensitive alternative to GC-MS for the analysis of volatile compounds in food. In the present work, PTR-ToF-MS was applie... Read full abstract on PubMed →
Ground beef is one of the most widely consumed beef commodities; emerging trends in the industry are utilizing different formulations and grind treatments to affect flavor and text... Read full abstract on PubMed →
Oxygen transportation and regulation of some physiological processes are facilitated by blood flow. Furthermore, blood flow is regulated by various factors such as nitric oxide (NO... Read full abstract on PubMed →
Chinese liquor is produced from spontaneous fermentation starter (Daqu) that provides the microbes, enzymes and flavors for liquor fermentation. To improve the flavor character of... Read full abstract on PubMed →
Recent studies indicated that the production of secondary metabolites by soil bacteria can be triggered by interspecific interactions. However, little is known to date about inters... Read full abstract on PubMed →
<h4>Background</h4>Rice vinegar (RV) and white vinegar (WV) as daily flavoring, have also used as accessory in traditional Chinese medicine processing. As we know, the promoting bl... Read full abstract on PubMed →
The treatment of hatching eggs relies on classic yet environmentally harmful decontamination methods such as formaldehyde fumigation. We evaluated bacteria-derived volatiles as a r... Read full abstract on PubMed →
Non-centrifugal cane sugar (NCS), also called "panela", is a high carbohydrate-content food obtained by boil evaporation of the sugar cane juice. This study was undertaken to asses... Read full abstract on PubMed →
Though intensive research has been channeled towards the biotechnological applications of halophiles and other extremophilic microbes, these studies have not been, by any means, ex... Read full abstract on PubMed →
Plants are primary source of natural product drugs. However, with every new bioactive molecule reported from a plant source, there follows reports of endangered status or even exti... Read full abstract on PubMed →
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on t... Read full abstract on PubMed →
© 2017 TERRAPUB, Tokyo. All rights reserved. doi:10.5047/absm.2017.01001.0001 modalities are called “kokumi flavors” in Japan. Aroma or odors of foods are generated by volatile com... Read full abstract on PubMed →
Lions (Panthera leo) use chemical signaling to indicate health, reproductive status, and territorial ownership. To date, no study has reported on both scent and composition of mark... 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.