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.
Mass spectrometry (MS) is an analytical technique that can be used for various applications in a number of scientific areas including environmental, security, forensic science, spa... Read full abstract on PubMed →
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and... Read full abstract on PubMed →
Monoterpenes are plant secondary metabolites, widely used in industrial processes as precursors of important aroma compounds, such as vanillin and (−)-menthol. However, the physico... Read full abstract on PubMed →
(6Z,8E)-Undeca-6,8,10-trien-3-one (yuzunone) is reported to be one of the main olfactory contributors of the specific fruity-green-balsamic odor of yuzu peel oil. Using an original... Read full abstract on PubMed →
This study investigated the effects of essential oil odors from Japanese citrus fruits, iyokan (Citrus iyo) and yuzu (Citrus junos), on human psychology and both the autonomic and... Read full abstract on PubMed →
This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermenta... Read full abstract on PubMed →
<h4>Research background</h4>Fresh cheese varieties represent an important share of the whole cheese market. Although with great variability in terms of composition and method of pr... Read full abstract on PubMed →
The aroma-active compounds in the extra, first, and third grades of ylang-ylang essential oils (YYEO) from Comoros and Madagascar were identified by gas chromatography-mass spectro... Read full abstract on PubMed →
The effects of different heating conditions set to prevent food poisoning on the volatile components, lipid oxidation, and odor of yellowtail, Seriola quinqueradiata, were investig... Read full abstract on PubMed →
Hybridisation is an important evolutionary mechanism to bring about novel phenotypes and may produce new hybrids with advantageous combinations of traits of industrial importance.... Read full abstract on PubMed →
Recently, the increase in microbreweries and the consequent production of craft beers have reached exponential growth. The interest in non-conventional yeasts for innovation and a... Read full abstract on PubMed →
Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in... Read full abstract on PubMed →
Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, and difficulties in tack... Read full abstract on PubMed →
The publication The Use of Aromatization and Smart Solutions in Selected Economic Sectors provides the basis for a systematic review of the synergistic interplay between brain, phy... Read full abstract on PubMed →
Texture and structure of breads have been related to oral processing (FOP) performance and sensory perceptions, but moisture content might play a significant role. To evaluate the... Read full abstract on PubMed →
In recent years, acid whey production has increased due to a growing demand for Greek yogurt and acid-coagulated cheeses. Acid whey is a dairy by-product for which the industry has... Read full abstract on PubMed →
Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other perio... Read full abstract on PubMed →
A disponibilidade hídrica afeta a biossíntese de compostos voláteis, com efeito dependente de aspectos relacionados ao vegetal e ao manejo hídrico. A cebolinha (Allium fistulosum L... Read full abstract on PubMed →
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume wit... Read full abstract on PubMed →
Tesis por compendio[ES] En las sociedades modernas ha aumentado la demanda de alimentos funcionales, así como la alimentación como una experiencia gastronómica. Surge así una oport... 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.