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 compound responsible for a "fungal must" taint evident in industry assessments of wine corks was identified as 2-methoxy-3,5-dimethylpyrazine. The identification was made on th... Read full abstract on PubMed →
Serra da Estrela cheese is an artisanal cheese manufactured from raw ewe’s milk coagulated with Cynara cardunculus; it is highly appreciated for its unique flavor and bouquet. T... Read full abstract on PubMed →
Sidestream cigarette smoke solution was previously screened to identify the groups of chemicals in smoke that inhibit growth and angiogenesis in the chick chorioallantoic membrane... Read full abstract on PubMed →
The volatile compounds in Parmigiano-Reggiano cheese were isolated by solvent extraction/high vacuum distillation, followed by separation into acidic, basic, water-soluble, and neu... Read full abstract on PubMed →
Comparative aroma dilution analyses of the headspaces of aqueous solutions containing either the total volatiles isolated from a fresh coffee brew, or these volatiles remixed with... Read full abstract on PubMed →
A gas chromatography/mass spectrometry (GC/MS) method for the qualitative and quantitative determination of the calcium-channel antagonists C-4-substituted 1,4-dihydropyridines, an... Read full abstract on PubMed →
The cocoa roasting process at different temperatures (at 125 and 135 degrees C for 3 min, plus 44 and 52 min, respectively, heating-up times) was evaluated by measuring the initial... Read full abstract on PubMed →
Aroma-active compounds from a beeflike process flavor, produced by extrusion of enzyme-hydrolyzed vegetable protein (E-HVP), were analyzed using aroma extract dilution analysis. Th... Read full abstract on PubMed →
A total of 15 green tea samples were prepared from fresh tea leaves obtained from three different countries: two from Laos, seven from Myanmar, and six from Vietnam. The volatile a... Read full abstract on PubMed →
Sugars and amino acids were removed from potato slices by soaking in water and ethanol. They were then infused with various combinations of sugars (glucose and/or fructose) and ami... Read full abstract on PubMed →
This work describe products of reactions between four alpha-dicarbonyl compounds (diacetyl, pentan-2,3-dione, glyoxal, and methylglyoxal) or two alpha-hydroxy ketones, (acetoine an... Read full abstract on PubMed →
Three olfactometric methods (olfactometry global analysis, OSME, and AEDA) were compared to evaluate the main impact odorants of cooked mussels. The results obtained from these met... Read full abstract on PubMed →
One of the possible pathways of the formation of mutagens in heated foods is through the pyrazine cation radical generated in the early stage of the Maillard reaction. The aim of t... Read full abstract on PubMed →
The major odorants from soy protein-based pellets and foams were investigated. Soy-based pellets were extruded from commercial soy protein isolates at 1000C. The pellets were therm... Read full abstract on PubMed →
Red pepper seeds were roasted with constant stirring for 6, 9, 10, and 12 min at 210 degrees C, and oils were extracted from the roasted red pepper seeds using an expeller. The iod... Read full abstract on PubMed →
Glucosamine was pyrolyzed at 200 degrees C for 30 min under dry conditions. A roasty aroma was obtained. Volatile compounds generated included pyrazines, pyridines, pyrroles, and f... Read full abstract on PubMed →
Undersized processed crawfish are proposed to be a resource for effective recovery of crawfish flavors. Tail puree from undersized crawfish was hydrolyzed using protease APL-440 th... Read full abstract on PubMed →
The 2-methoxy-3-alkylpyrazines in 6 types of carrot products were determined by a stripping-selective trapping procedure followed by purge-and-trap gas chromatographic analysis wit... Read full abstract on PubMed →
Crawfish processing by-products (CPBs) were hydrolyzed using protease to evaluate the potential for bioflavor production. Ten commercial proteases (neutral and alkaline) were teste... Read full abstract on PubMed →
Volatile components from uncured and cured pork were trapped onto a solid adsorbent (Florisil cartridge) and in an organic solvent (pentane) using the novel nitrogen purge-and-tra... 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.