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.
In this work, the stability of antioxidant compounds in malting barley seeds before and after the production of the final products is reported. In this reflection, the findings rev... Read full abstract on PubMed →
The red raspberry is one of the world's most popular berries. The main direction of its breeding has switched to nutritional quality, and the evaluation of raspberry germplasm for... Read full abstract on PubMed →
Lingonberry (Vaccinium vitis-idaea L.) juice was treated with 10 g/L cyclodextrins (CD) or gelatin as potential means to improve the stability of bioactive compounds and to modify... Read full abstract on PubMed →
Acne is a chronic, common disease that poses a significant therapeutic, psychological and social problem. The etiopathogenesis of this disease is not fully understood. Drugs used i... Read full abstract on PubMed →
Ozone is widely used to control pests in grain and impacts seed germination, a crucial stage in crop establishment which involves metabolic alterations. In this study, dormancy was... Read full abstract on PubMed →
Gas chromatography (GC) with flame ionization detection (FID) and mass spectrometry (MS) detection were used to characterize the fatty acid (FA) compositions of ten commonly consum... Read full abstract on PubMed →
Dietary pulses, including dry beans, lentils, chickpeas, and dry peas, have the highest proportion of fiber among different legume cultivars and are inexpensive, easily accessible,... Read full abstract on PubMed →
The effects of twelve different pre-drying and drying methods on the chemical composition in the pericarp and kernel of <i>Amomum tsao-ko</i> were studied. The volatile components... Read full abstract on PubMed →
Volatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm.... Read full abstract on PubMed →
<i>Allium mongolicum</i> Regel (AMR) is a traditional Mongolian food. Various drying methods play an important role in foodstuff flavor. However, the effect of different drying met... Read full abstract on PubMed →
Plant growth regulators can affect the primary and secondary metabolites of various plant species. However, the effect of paclobutrazol (PBZ) on the composition of lavender oil, es... Read full abstract on PubMed →
Free volatile compounds were isolated from 21 Croatian <i>Veronica</i> species studied by hydrodistillation (HD) and microwave extraction (ME) and analyzed by gas chromatography co... Read full abstract on PubMed →
Two edible Pleurotus species, namely, Pleurotus citrinopileatus and Pleurotus djamor grown in the media of mulberry shavings which were substituted with myrtle, bay laurel, and ros... Read full abstract on PubMed →
Radiation intensity and carbon dioxide (CO2) concentration can be precisely controlled to manipulate plant yield and quality. Due to increased plant densities during seedling produ... Read full abstract on PubMed →
The aim of this study was to determine the effect of the hydrolates obtained as the by-products of the <i>Thymus vulgaris</i> essential oil steam distillation process. The bioassay... Read full abstract on PubMed →
Intramuscular fat (IMF) content is associated with lamb flavor and largely varies between individuals of the same breed. However, studies investigating the effects of IMF variation... Read full abstract on PubMed →
The present study focused on the possibility of differentiating fresh-unprocessed orange juice according to botanical origin (variety), based on the use of conventional physico-che... Read full abstract on PubMed →
For the good acceptance and preference of heated shrimp, characteristic flavor composition analysis was necessary. The sensory evaluation, electronic tongue, electronic nose, and g... Read full abstract on PubMed →
Leaf mustard is an important commercial and culinary vegetable. However, only limited information is available on the content and composition of the nutritionally important lipophi... Read full abstract on PubMed →
The pyrolysis of biomass material results in pyroligneous acid (PA) and biochar, among other by-products. In agriculture, PA is recognized as an antimicrobial agent, bio-insecticid... 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.