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.
Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially goo... Read full abstract on PubMed →
Polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and arachidonic acid (ARA) are highly abundant in the brain cell membranes and have neuroprotective properties. These... Read full abstract on PubMed →
Large quantities of N-containing wastes, such as food, animal, and yard spoils, are generated worldwide with limited management options. Although there are other biochemical techno... Read full abstract on PubMed →
The Effect of pH on the Formation of Volatile Compounds Produced by Heating a Model System Containing 5’-Imp and Cysteine Marta Suely Madrugaa, and Donald S. Mottramb aDepartament... Read full abstract on PubMed →
Thua nao is a fermented soybean product that is widely consumed, especially in the northern part of Thailand. Thua nao can be used as a condiment to enhance the aroma and flavor of... Read full abstract on PubMed →
TITLE: Contribution of volatile compounds to the antioxidant capacity of coffee AUTHORS: Iziar A. Ludwig, Lidia Sánchez, M. Paz De Peña*, Concepción Cid Department of Nu... 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.