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.
Fatty acid profiles may affect the flavor of milk. The diversity of volatile compounds in raw milk with different ratios of n-6 to n-3 fatty acids (8:1, 4:1, and 3:1) was studied.... Read full abstract on PubMed →
Goat cheese is an important element of the Mediterranean diet, appreciated for its health-promoting features and unique taste. A pivotal role in the development of these characteri... Read full abstract on PubMed →
Ginkgo (<i>Ginkgo biloba</i> L.) is one of the most distinctive plants, characterized by excellent resistance to various environmental conditions. It is used as an ornamental plant... Read full abstract on PubMed →
In recent years, a variety of double protein dairy products have appeared on the market. It is a dairy product made by replacing parts of animal protein with plant protein and then... Read full abstract on PubMed →
The objective of the present study was to evaluate the potential application of buffalo milk in the production of Quark-like cheese enriched with probiotic cultures of Lactobacillu... Read full abstract on PubMed →
Successful sugar reduction in food products mimics the sensory and functional properties of the full sugar counterpart. The initial step of sugar reduction is to determine how the... Read full abstract on PubMed →
Thai roasted chilli seasoning is a condiment used to enhance the taste and aroma of foods, especially noodles. The characteristics of aroma-active compounds were analysed by using... Read full abstract on PubMed →
Hospital workers have increased exposure risk of healthcare-associated infections due to the frontline nature of their work. Olfactory dysfunction is highly prevalent. The objectiv... Read full abstract on PubMed →
Mosquitoes and mosquito-borne diseases represent an increasing global challenge. Plant extract and/or oils could serve as alternatives to synthetic insecticides. The larvicidal eff... Read full abstract on PubMed →
This study performed the extraction of gelatin from saithe (<i>Pollachius virens</i>) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physi... Read full abstract on PubMed →
To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of... Read full abstract on PubMed →
Queen Anne's pocket melon (Cucumis melo L. ssp. dudaim) also known as Fragrant melon fruit stands out among other melon cultivars due to its unique, particularly exotic, and dainty... Read full abstract on PubMed →
<b>Background and Objective:</b> The oriental fruit fly <i>Bactrocera dorsalis</i> (Hendel) is one of the most important insect pest species of fruit and ve... Read full abstract on PubMed →
Fruit juices are becoming more and more popular in the whole world. However, the increasing fruit juice fraud cases are undermining the healthy development of fruit juice industry.... Read full abstract on PubMed →
Potatoes are an important staple food with high yield potential and great nutritional value. Potassium (K) fertilisation can increase both tuber yield and quality, but its effects... Read full abstract on PubMed →
Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economi... Read full abstract on PubMed →
Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared t... Read full abstract on PubMed →
<h4>Background</h4>According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza m... Read full abstract on PubMed →
Durum wheat oil is an innovative oil that could be considered the "second life" of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulat... Read full abstract on PubMed →
Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat alternatives with a fibrous texture. Despite its importance for consume... 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.