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.
Four electrophoretically homogenous anionic trypsins, tentatively named trypsin A, B, C, and D, were isolated from crawfish hepatopancreas. Purity was increased 56, 100, 87, and 64... Read full abstract on PubMed →
1. Interactions of methyl-substituted pyrazines, and other constituents of Maillard products generated during heat treatment of food, with hepatic microsomal mixed-function oxygena... Read full abstract on PubMed →
The components of the strong and favorable aroma obtained from roasted shrimp were investigated. The aroma concentrate of roasted shrimp was isolated by combining the dichlorometha... Read full abstract on PubMed →
The pyrazines responsible for the potatolike odor produced by some Serratia and Cedecea cultures were identified by gas-liquid chromatography (with flame ionization and thermoionic... Read full abstract on PubMed →
Volatile constituents have been characterized from two species of ponerine ants in the genusMesoponera. 2,5-Dimethyl-3-isopentyl-pyrazine has been identified from cephalic extracts... Read full abstract on PubMed →
Volatile compounds produced by Pseudomonas perolens ATCC 10757 in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometr... Read full abstract on PubMed →
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 →
Optimizing Headspace Temperature and Time Sampling forIdentification of Volatile Compounds in Ground Roasted ArabicaCoffeeCristina Sanz, Diana Ansorena, Jose Bello, and Concepcio´n... 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 →
Fried chicken is a product with high consumption demand both in Thailand and abroad. Thailand ranks as the world's 4th largest in terms of export volume, accounting for 105 million... 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.