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.
<h4>Background</h4>Fish is a food ingredient that is consumed throughout the world. When fishes die, their freshness begins to decrease. The freshness of the fish can be determined... Read full abstract on PubMed →
The flavor of blueberry fruit products is an important parameter determining consumer satisfaction. Wild lowbush blueberries are primarily processed into products, but their flavor... Read full abstract on PubMed →
Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study evaluated the simila... Read full abstract on PubMed →
This work reports the fabrication of copper-modified zinc oxide nanoparticles (ZnO@Cu) added gelatin/agar-based multifunctional films loaded with clove essential oil Pickering emul... Read full abstract on PubMed →
The seeds of Africa's majestic baobab are often discarded or poorly utilized. Few studies explored its potential as a coffee substitute, while the key volatile compounds are still... Read full abstract on PubMed →
The volatile compounds in <i>Jinhua ham</i> samples after different aging times were characterized using solvent-assisted flavor evaporation (SAFE), solid-phase microextraction (SP... Read full abstract on PubMed →
BACKGROUND: Listeria monocytogenes is a widespread common contaminant in food production facilities during preparation, storage, and distribution, and minimally processed ready-to-... Read full abstract on PubMed →
Olfactometric and sensory analyses have been applied to study the possible influence of the ripening chamber's geographical location on the aroma sensory profiles and key odorants... Read full abstract on PubMed →
Grumixama (<i>Eugenia brasiliensis</i> Lam.) is a native fruit of the Brazilian Atlantic Forest, belonging to the Myrtaceae family, which designatesthe most significant number of s... Read full abstract on PubMed →
The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects... Read full abstract on PubMed →
Long-term cooking may reduce the eating and nutritional quality attributes of meat products due to excessive oxidation. This study aimed to investigate the feasibility of concave i... Read full abstract on PubMed →
Sacha inchi (Plukenetia volubilis) (SI) is an oleaginous plant producing oil and protein-rich seeds. It has been cultivated for centuries and is native to the tropical rainforest o... Read full abstract on PubMed →
The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated... Read full abstract on PubMed →
Plant-based milk alternatives are often nutritionally unbalanced, and their flavor profiles limit their acceptance. In this work, mono- and co-culture fermentation processes were d... Read full abstract on PubMed →
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of... Read full abstract on PubMed →
No study has demonstrated the use of dietary Cannabis-derived cannabidiol (CBD) to alter the stress response in chickens or examined its effects on meat volatile compounds (VOCs).... Read full abstract on PubMed →
In the study the cold-pressed, natural (unfiltered, unrefined) vegetable oils: hemp and milk thistle seed oils were tested for their chemical composition and antioxidant properties... Read full abstract on PubMed →
Hemp seed by-products, namely hemp cake (hemp meal) and hemp hulls were studied for their lipid content and composition. Total lipid content of hemp cake and hemp hulls was 13.1% a... Read full abstract on PubMed →
Foods 2022, 11, 3111. https://doi.org/10.3390/foods11193111 www.mdpi.com/journal/foods Article Integrated Strategy for Informative Profiling and Accurate Quantification of Key-Vola... Read full abstract on PubMed →
Acrylic acid (AA) chemical that endangers human health through contamination of water, soil, and foods. In this study, the extraction, purification, and detection of AA in various... 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.