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 development of early civilizations was greatly associated with populations' ability to exploit natural resources. The development of methods for food preservation was one of th... Read full abstract on PubMed →
BACKGROUND: Salt (sodium chloride) is an essential component of daily food, crucial for many physiological processes. Due to health risks related to salt over consumption, consider... Read full abstract on PubMed →
Flower scent is an important trait of ornamental roses and has been an important character in the selection processes. In the present study, the composition of the volatile organic... Read full abstract on PubMed →
none8noMicrogreens are considered products of high biological value because they contain natural and beneficial metabolites and antioxidants in high amounts; also, consumers apprec... Read full abstract on PubMed →
In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical-chemical composition, lipolytic, free amino acids content and volati... Read full abstract on PubMed →
The application of alfalfa powder (AP) in Tibetan sheep to explore its healthy effects and meat quality improvement potential has not been reported. Our study found that AP improve... Read full abstract on PubMed →
The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the samples roasted for 0-15 min could... Read full abstract on PubMed →
Previous research has shown that formulated and natural beverages containing mixtures of anti-oxidants can produce stable levels of hydrogen peroxide (H2O2). The aim of this study... Read full abstract on PubMed →
Cadmium (Cd), a pervasive noxious heavy metal, is a key threat to agricultural system. It is rapidly translocated and has detrimental effects on plant growth and development. Hydro... Read full abstract on PubMed →
In commercial fruit production, synchronized ripening and stable shelf life are important properties. The loosely clustered or non-bunching muscadine grape has unrealized potential... Read full abstract on PubMed →
Plant sprout foods exhibit a lot of biological activities including anti-inflammatory, antioxidative, anticancer, antidiabetes, anti-infection, and antiviral activities. Up to the... Read full abstract on PubMed →
Sagebrush (<i>Artemisia</i> spp.) are dominant wild plants in large areas of the U.S., Canada and Mexico, and they include several species and subspecies. The aim was to determine... Read full abstract on PubMed →
The effects of carboxymethyl cellulose (CMC)-natamycin (N; 0.05 and 0.5%) coating on the quality of high-moisture mozzarella cheese (HMMC) were examined. The cheeses were immersed... Read full abstract on PubMed →
Curcuma amada Roxb. is an important member of the Zingiberaceae family and is commonly known as mango ginger due to its resemblance to ginger and the green mango like aroma of th... Read full abstract on PubMed →
The chemical composition of volatile compounds from Spondias tuberosa fruits were investigated at four days of maturity and from two accessions. These days were characterized throu... Read full abstract on PubMed →
In this study, the volatile organic compounds from Spondias tuberosa fruits of 16 accessions with different origins were extracted by solid-phase microextraction in headspace mode... Read full abstract on PubMed →
Faba bean flours (germinated, soaked, cooked and raw) were evaluated for physiochemical and functional properties. The flour samples exhibited considerable amounts of carbohydrates... Read full abstract on PubMed →
Vicilin has nutraceutical potential and different noteworthy medicative health-promoting biotic diversions, and it is remarkable against pathogenic microorganisms and insects. In t... Read full abstract on PubMed →
<h4>Context</h4><i>Thais savignyi</i> Deshayes (Muricidae) is widely distributed in the Red Sea. Its abundance and the history of Muricidae in traditional medicine make it a tempti... Read full abstract on PubMed →
The sensory characteristics of dry-cured squid are closely related to its microbial community structure. To explore the relationship between microorganims and flavour formation, th... 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.