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.
Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the who... Read full abstract on PubMed →
Supplementation of protein hydrolysate is an important strategy to improve the salt tolerance of soy sauce aroma-producing yeast. In the present study, Tartary buckwheat protein hy... Read full abstract on PubMed →
Buckwheat is a pseudocereal with important nutritional qualities and great potential for broad consumption. The study aimed to determine the biochemical composition, antioxidant pr... Read full abstract on PubMed →
Salt is a critical ingredient in processed meat and poultry products because of its multiple functions that affect product quality and safety. Although salt is a functional ingredi... Read full abstract on PubMed →
The present study aims to compare two traditional extraction techniques. A volatile compound from <i>Tamarindus indica</i> seed was obtained with Soxhlet extraction (SE) and hydrod... Read full abstract on PubMed →
Concentrations, profiles and muscle-liver distribution of halogenated natural products (HNPs) and anthropogenic persistent organic pollutants (POPs) were investigated in five large... Read full abstract on PubMed →
BACKGROUND: Fish products can be contaminated with mineral oil hydrocarbons (MOH), mainly as a result of environmental contamination (wild fish) or contaminated feeds (farmed fish)... Read full abstract on PubMed →
Drum roasted products are used to impart colour, flavour and mouthfeel to beers. Here we designed a laboratory-scale roaster (100 g batch size) capable of precise time-temperature... Read full abstract on PubMed →
Citation: Yorke, J.; Cook, D.; Ford, R. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages 2021, 7, 4. https://doi Read full abstract on PubMed →
Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chemical and sensory complexity. Limited research... Read full abstract on PubMed →
Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using... Read full abstract on PubMed →
Sweet potato shochu oil is one of the by-products of sweet potato shochu production. We investigated the functionality and industrial use of shochu oil as a food-derived raw materi... Read full abstract on PubMed →
Essential Oils (EOs) are expensive hydrocarbons produced exclusively by specific species in the plant kingdom. Their applications have deep roots in traditional herbal medicine, wh... Read full abstract on PubMed →
This study aims to investigate the chemical constituents of the stem of <i>Retama raetam</i> growing in Saudi Arabia. The organic and inorganic composition of ethanol extract of <i... Read full abstract on PubMed →
The present paper reports the GC-HS-SPME analysis of volatile emission and GC-MS analysis of chemical composition of essential oil of R. coriaria fruits of eight different samples... Read full abstract on PubMed →
The present research aimed to study the total phenolics, total anthocyanins, total antioxidants, aroma profile, organic acids, and carbohydrate contents of 15 sumac genotypes selec... Read full abstract on PubMed →
The Panel on Food Additives and Flavourings (FAF) was requested to consider the JECFA evaluations of 25 flavouring substances assigned to the Flavouring Group Evaluation 67 (FGE.67... Read full abstract on PubMed →
We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of "su... Read full abstract on PubMed →
The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcu... Read full abstract on PubMed →
Buprenorphine is a semisynthetic opioid that is often used in opiate maintenance therapy. For this purpose, regular toxicological analyses of urine samples are mandatory. For fast... 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.