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.
Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of M... Read full abstract on PubMed →
Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of t... Read full abstract on PubMed →
Hop essential oil is a mixture of several hundred volatile metabolites that quantitatively and qualitatively distinguish hop varieties. Given the commercial relevance of hops in th... Read full abstract on PubMed →
The flavour and the volatilome of apple wines made from the Austrian heritage variety <i>Ilzer Rose</i> was in the scope of this study. The apple wines were produced by adopting oe... Read full abstract on PubMed →
Chemical changes occurring in dietary lipid oxidation compounds throughout the gastrointestinal tract are practically unknown. The first site for potential chemical modifications i... Read full abstract on PubMed →
Viroids are small infectious pathogens, composed of a short single-stranded circular RNA. Hop (<i>Humulus lupulus</i> L.) plants are hosts to four viroids from the family <i>Pospiv... Read full abstract on PubMed →
<i>Butea superba</i> Roxb. (<i>B. superba</i>) is a herb that has been used for rejuvenation, to improve sexual performance, or to prevent erectile dysfunction function. Alzheimer'... Read full abstract on PubMed →
Fragrances are the most common chemicals in cosmetics to which people expose every day. However, the unwanted allergic reactions such as contact dermatitis caused by direct contact... Read full abstract on PubMed →
<h4>Background</h4>Aroma is one the most crucial inherent quality attributes of fruit. 'Ruixue' apples were selected from a cross between 'Pink Lady' and 'Fuji', a later ripening y... Read full abstract on PubMed →
The study investigated the antioxidant effect of Ruzu herbal bitters (RHB) on alloxan-induced diabetic rats, the pH and the bioactive components of RHB using gas chromatography and... Read full abstract on PubMed →
As a consequence of intense industrialization in the last few decades, the amount of agro-industrial wastes has increasing, where new forms of valorization are crucial. In this wor... Read full abstract on PubMed →
Tesis por compendio[ES] El envasado activo es una de las tecnologías emergentes más relevantes de la industria alimentaria. Su objetivo es interactuar con el espacio de cabeza del... Read full abstract on PubMed →
Coatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. ‘Nova’ mandarins (Citrus reticulata) were coated with shellac or carnauba (Cope... Read full abstract on PubMed →
Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astri... Read full abstract on PubMed →
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Al... Read full abstract on PubMed →
Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercia... Read full abstract on PubMed →
This study was designed to analyze the volatile organic compounds in the leaves of <i>Ambrosia artemisiifolia</i> L. and <i>Artemisia annua</i> L. from Korea. For extraction of vol... Read full abstract on PubMed →
The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (<i>Hippophae rhamnoides</i> L.). The quality of the ozonated berries of se... Read full abstract on PubMed →
Alkoxycarbonylations are important and versatile reactions that result in the formation of a new C-C bond. Herein, we report on a new and halide-free alkoxycarbonylation reaction t... Read full abstract on PubMed →
Glycidyl esters (GEs) and 3-chloroprapane-1,2-diol esters (3-MCPDEs) are processing contaminants in refined edible oils that have raised concerns globally owing to their potentiall... 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.