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.
Pigeon pea (PP) [Cajanus cajan (L.) Huth] plays an important role in preserving poor smallholders' major source of income in the tropics and subtropics by improving food and feed s... Read full abstract on PubMed →
In the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to be acceptable. Some food items like pork or dog meat are b... Read full abstract on PubMed →
The habanero pepper (<i>Capsicum chinense</i>) is an increasingly important spice and vegetable crop worldwide because of its high capsaicin content and pungent flavor. Diets suppl... Read full abstract on PubMed →
<i>Capsicum</i> spp. fruits (CFs) are a basic ingredient in the diet and have been used as active ingredients in the pharmaceutical, cosmetic, and food products, due to their antio... Read full abstract on PubMed →
Peppers (Capsicum spp.) contain capsaicin, an organic compound with a group of alkaloids that has shown thermoregulation properties in humans and mice, and may influence glucose an... Read full abstract on PubMed →
Citrus fruit waste (CW) is a useful biomass and its valorization into fuels and biochemicals has received much attention. For economic feasibility, increased efficiency of the prec... Read full abstract on PubMed →
This study aimed to evaluate the effects of controlled atmosphere (CA) storage at a low oxygen partial pressure (pO2; 2 kPa of O2) and low pO2 associated with high pCO2 (2 kPa O2 +... Read full abstract on PubMed →
Peas as an alternative protein source have attracted a great deal of interest from the food industry and consumers in recent years. However, pea proteins usually do not taste neutr... Read full abstract on PubMed →
Vegetal proteins are of high interest for their many positive aspects, but their 'beany' off-flavor is still limiting the consumer's acceptance. The aim of this work was to investi... Read full abstract on PubMed →
(1) Background: Italia is a seeded grape variety widely cultivated in the Aegean Region in Turkey, whereas Bronx Seedless is a seedless grape variety, preferred by consumers due to... Read full abstract on PubMed →
Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, the correlation of microbial community and aroma compound in the... Read full abstract on PubMed →
The aim of this study was to perform an exhaustive analysis of the aroma active compounds in pawpaw fruit using gas chromatography-olfactometry (GC-O) on capillary GC columns with... Read full abstract on PubMed →
Varietal thiols are important contributors to the aroma profile of a wide range of beverages including beer. A methodology for the simultaneous extraction and subsequent analysis o... Read full abstract on PubMed →
Thanks to their low odor detection thresholds, free varietal thiols (VTs) play a key role in the primary aroma of wines, to which they confer an intense scent reminiscent of box tr... Read full abstract on PubMed →
This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography–quadrupole mass spectrometry (GC-qMS), gas c... Read full abstract on PubMed →
Liqueur is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that add flavour and aroma. Wild passion fruit is a product with good agricultural an... Read full abstract on PubMed →
Active alginate-based coatings with quercetin glycoside and complexes of hydroxyapatite/quercetin-glycoside were used to study the shelf life of fresh cut papaya stored at 6 °C. Hy... Read full abstract on PubMed →
Plant essential oils (PEOs) are hydrophobic liquids that contain volatile chemical components that are derived from various plant parts. They are among the most important plant nat... Read full abstract on PubMed →
Research background. In industrial ayran production, milk is diluted to the desired protein content (2% (m/V)) prior to fermentation by yogurt starter cultures by partial replaceme... Read full abstract on PubMed →
Brassicaceae family includes an important group of plants of great scientific interest, e.g., the model plant <i>Arabidopsis thaliana</i>, and of economic interest, such as crops o... 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.