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.
The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merlu... Read full abstract on PubMed →
As the mechanism underlying the sense of smell is unclear, different models have been used to rationalize structure-odor relationships. To gain insight into odorant molecules from... Read full abstract on PubMed →
Methylglyoxal (MGO) and glyoxal (GO), known as reactive carbonyl species, can be generated endogenously and exogenously (human body and food system). They are attracting increased... Read full abstract on PubMed →
Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)Interested in publishing with us? Contact [email protected] d... Read full abstract on PubMed →
The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in re... Read full abstract on PubMed →
Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)Interested in publishing with us? Contact [email protected] d... Read full abstract on PubMed →
A total of 59 volatile organic compounds (VOCs) were identified from Tuber melanosporum fermentation: 53 from its fermented mycelia and 32 from the fermentation broth. Alcohol-deri... Read full abstract on PubMed →
Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proce... Read full abstract on PubMed →
An intriguing question in the field of olfaction is how animals distinguish among structurally similar odorants. We systematically analyzed olfactory responses elicited by a panel... Read full abstract on PubMed →
Toasted sesame seed oil was comprehensively analyzed. It was extracted using the SAFE (Solvent-Assisted Flavor Evaporation) technique. The extract was analyzed by GC and GC-MS on 2... Read full abstract on PubMed →
A new method for analysing 3-isopropyl-2-methoxypyrazine, 3-sec-butyl-2-methoxypyrazine and 3-isobutyl-2-methoxypyrazine in wine has been developed and applied to wine. The analyte... Read full abstract on PubMed →
Analisis pirazin dan senyawa volatil pada biji kakao dilakukan dengan perangkat mikroekstraksi fase padat (solid phase micro extraction, SPME), untuk mengembangkan metode ekstraksi... Read full abstract on PubMed →
Volatile constituents in wine and brewed coffee were analyzed using a combined system incorporating both GC-olfactometry (GC-O) and comprehensive two-dimensional GC-flame ionizatio... Read full abstract on PubMed →
General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a conditio... Read full abstract on PubMed →
General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a conditio... Read full abstract on PubMed →
After pork, poultry is the second most popular meat in the European Union, with an annual consumption rate of 18.8 kg per capita in the year 2008 (GURRATH, 2008). Consumption rates... Read full abstract on PubMed →
In this study, 2 different extraction methods, namely solvent-assisted flavor evaporation (SAFE) and solid-phase microextraction (SPME), were employed to investigate the comprehens... Read full abstract on PubMed →
Pyrazines are a class of compounds that occur almost ubiquitously in nature. Pyrazines can be synthesised chemically or biologically, and are used as flavouring additives. The majo... Read full abstract on PubMed →
This study identifies a previously isolated bacterium as Rhizobium excellensis, a new species of proteobacteria able to form a large quantity of 2-methoxy-3,5-dimethylpyrazine (MDM... Read full abstract on PubMed →
This study deals with the optimization of bacterial degradation of pyridine raffinate by previously isolated two aerobic bacteria ITRCEM1 (Bacillus cereus) and ITRCEM2 (Alcaligens... 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.