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.
Escherichia coli (E. coli) is a Gram-negative coliform bacterium that is commonly found in the lower intestine of warm-blooded organisms. Most of the strains are harmless but some... Read full abstract on PubMed →
Urnula sp. was isolated as an endophyte of Dicksonia antarctica and identified primarily on the basis of its ITS sequence and morphological features. The anamorphic state of the fu... Read full abstract on PubMed →
In this study, we investigated the effects of the potential probiotic Bacillus subtilis CSY191 on the fatty acid profiles of Cheonggukjang, a fermented soybean paste, prepared usin... Read full abstract on PubMed →
<b>Background</b>: Diagnoses of respiratory tract infections usually happen in the late phase of the disease and usually result in reduction of the pathogen lo... Read full abstract on PubMed →
Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called "horchata". Seeds are roasted to develop a speci... Read full abstract on PubMed →
Volatile compounds formed during heat-treatment of wheat flour influence the application of treated flour. In this study, normal and waxy hard wheat flours before and after dry-hea... Read full abstract on PubMed →
with minimum inhibitory concentrations (MICs) comparable with those of isoniazid. Read full abstract on PubMed →
A number of multiresistant pathogens including Acinetobacter baumannii (A. baumannii) place a heavy burden on ventilator-associated pneumonia (VAP) patients in intensive care units... Read full abstract on PubMed →
Methoxypyrazines are volatile compounds found in plants, microbes, and insects that have potent vegetal and earthy aromas. With sensory detection thresholds in the low ng L(-1) ran... Read full abstract on PubMed →
An aircraft seat manufacturing company requested a NIOSH health hazard evaluation to help identify a strong odor that had persisted throughout the facility for over a year. Employe... Read full abstract on PubMed →
Phytoplasmas are bacterial phytopathogens that release virulence effectors into sieve cells and act systemically to affect the physiological and morphological state of host plants... Read full abstract on PubMed →
Alkylmethoxypyrazines (MPs) are a class of compounds that can elicit undesirable aroma and flavor characteristics in wine, and resist remediation using traditional wine making appr... Read full abstract on PubMed →
Methoxypyrazines are present in the grapes of certain Vitis vinifera varieties including Sauvignon blanc and contribute herbaceous/green aromas to wine. Environmental factors such... Read full abstract on PubMed →
The influence of fermentation temperatures (8°C, 16°C, and 32°C) and yeast levels (2%, 4%, and 6% of the flour) on the formation of volatile compounds in the crust of whole meal wh... Read full abstract on PubMed →
The Compositional Basis of Coffee Flavour Wenny Bekti Sunarharum Bachelor of Agricultural Technology (STP) Master of Food Studies (MFoodSt) A thesis submitted for... Read full abstract on PubMed →
Thermal degradation of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids was investigated. As a novelty, EPA, DHA or fish oil (FO) were incorporated as ω-fatty acid sources in... Read full abstract on PubMed →
Shanxi aged vinegar is one of the most famous Chinese traditional cereal vinegars produced by spontaneous solid-state fermentation. However, the aroma composition of Shanxi aged vi... Read full abstract on PubMed →
Variation in the volatiles, total polyphenol, theobromine and caffein was investigated both qualitatively and quantitatively for all phases of conching with GC/MS/SPME, HPLC, GC/O,... Read full abstract on PubMed →
To study the effects of dried bonito aroma on taste perception, dried bonito aroma fraction (DBAF) as a steam distillate in liquid was added to the salt solutions containing 5 diff... Read full abstract on PubMed →
The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor.The aim of this work was to evaluate the effect of a new red wine pomace seasoning (... 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.