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.
Abstract The purpose of this study is to analyze and characterize a Georgian red wine from Saperavi grape, obtained in Qvevri (Georgian traditional winemaking method), by using inn... Read full abstract on PubMed →
This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed... Read full abstract on PubMed →
<i>Lantana camara</i> L. (Verbenaceae) is native to tropical America and has been introduced into many other countries as an ornamental and hedge plant. The species has been spread... Read full abstract on PubMed →
Rice is produced for consumption and traditional medicine. Rice is also used as an ingredient in cosmetic products. In this study, the author investigated the biological activity a... Read full abstract on PubMed →
Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of... Read full abstract on PubMed →
Enzymes and their concentrations are crucial factors in improving the release of nutraceuticals bounded to rice bran's cell wall matrix. This study aims to investigate the optimal... Read full abstract on PubMed →
<h4>Objective</h4>The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of... Read full abstract on PubMed →
Kernel oxidation susceptibility and pellicle darkening are among the biggest concerns regarding walnut quality. Monitoring oxidation is crucial to preserve quality from production... Read full abstract on PubMed →
It is now well established that β-glucosidases (BGLs) from non-Saccharomyces yeasts are key enzymes that hydrolyze grape-derived aroma precursors enhancing the flavour of wines. Th... Read full abstract on PubMed →
Radish powder (0.5 and 1.0%) and oregano essential oil (OEO) (100 mg/kg) were applied in fermented cooked sausages without the addition of nitrite. The products were evaluated alon... Read full abstract on PubMed →
Perception of the wide, complex and moving odor world requires that the olfactory system engages processing mechanisms ensuring detection, discrimination and environment adaptation... Read full abstract on PubMed →
Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentatio... Read full abstract on PubMed →
The present study was designed to assess the impact of dietary supplementation of lemongrass essential oil (LGEO) on growth performance, carcass traits, liver and kidney function,... Read full abstract on PubMed →
Influence of taxonomic and functional content of microbial communities on the quality of fermented cocoa pulp-bean massAuthors: Jatziri Mota-Gutierreza, Ilario Ferrocinoa, Manuela... Read full abstract on PubMed →
Seeds play important roles in human nutrition and health since ancient time. The term "specialty" has recently been applied to seeds to describe high-value and/or uncommon food pro... Read full abstract on PubMed →
Alum natural mineral salt is the world's leading crystal deodorant which works in removing unpleasant body smell. Some other products attempt to block the sweat pores with harmful... Read full abstract on PubMed →
<i>Citrus</i> species of plants are among the most commercially cultivated crops, mainly for their fruit. Besides, the generally consumed flesh inside the fruit, the peel is quite... Read full abstract on PubMed →
Ichang lemon is a citrus fruit whose rind gives off a delicious and much appreciated fragrance and flavor. The volatile components of the fruit peel of Ichang lemon were investigat... Read full abstract on PubMed →
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and c... Read full abstract on PubMed →
In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, enviro... 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.