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.
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography-mas... Read full abstract on PubMed →
Potatoes are nutrient rich white vegetables, however, research on their impact on public health is limited. The objective of this study was to provide updated evaluation of the cro... Read full abstract on PubMed →
A technology called sandwich-type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating... Read full abstract on PubMed →
The aim of this work was to assess the influence of a porcine spleen surimi-like protein ingredient as pork meat replacer in emulsified cooked meat products (frankfurter-type sausa... Read full abstract on PubMed →
A two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique was developed to contrast the water status evolution during different cooking procedures... Read full abstract on PubMed →
Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may d... Read full abstract on PubMed →
2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribu... Read full abstract on PubMed →
Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution analysis on a distillate obtained fro... Read full abstract on PubMed →
BACKGROUND: This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of po... Read full abstract on PubMed →
For fresh fruits to be consumed and relished, they have to stimulate the senses of taste and smell as well as have good visual properties. In terms of the consumption of a fruit, i... Read full abstract on PubMed →
Variability of secondary metabolites in edible (peel and pulp) and inedible (seeds) parts of three pitanga varieties, red, red-orange and purple, was investigated during the matura... Read full abstract on PubMed →
Chocolates paired with nuts are highly marketed products, however, there is a lack of scientific research and limited understanding of consumer sentiment towards the combination of... Read full abstract on PubMed →
The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite exte... Read full abstract on PubMed →
The present study assessed the influence of the type of the tropical pastures on lamb body weight (BW) gain and meat quality. Fifty-four lambs were allocated to three grazing pastu... Read full abstract on PubMed →
Fermented persimmon juice, Kakishibu, has traditionally been used for wood and paper protection. This protective effect stems at least partially from inhibition of microbial cellul... Read full abstract on PubMed →
This study focuses on the formation mechanism of amino acid-derived volatile compounds (AAVC) in dry-cured mackerel (Scomberomorus niphonius) (DCM) during the process. Three kind o... Read full abstract on PubMed →
Smokers may reduce their health risk by switching to electronic cigarette (e-cigarette) use. As e-cigarettes are not harmless, concerns exist about e-cigarette use by nonsmokers an... Read full abstract on PubMed →
305Adv. Hort. Sci., 2021 35(3): 305318 DOI: 10.36253/ahsc10630(*) Corresponding... Read full abstract on PubMed →
This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m<s... Read full abstract on PubMed →
Abstract The caja-umbu (Spondias spp.) is a tropical fruit native to northeastern Brazil and it is highly valued due to its aroma, exotic flavor and nutritional quality. Due to the... 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.