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.
The aim of this study was to optimize the preparation of whey protein concentrate (WPC)-pectin nanocomplexes as a carrier for rose essential oil (REO) via response surface methodol... Read full abstract on PubMed →
The effects of 1-methylcyclopropene (1-MCP) treatment and shell maintenance on the physicochemical quality and volatile compounds (VC) profile of pecans after storage is still poor... Read full abstract on PubMed →
Attentional automatic processes and cerebral activity may differ between individuals with different weight statuses in the presence of food stimuli (e.g. odors, pictures). In the p... Read full abstract on PubMed →
Pear [Pyrus bretschneideri cv. Dangshan Su] fruit quality is not always satisfactory owing to the presence of stone cells, and lignin is the main component of stone cells in pear f... Read full abstract on PubMed →
OBJECTIVE: To investigate the occurrence data for fatty acid esters of chloropropanol and glycidyl in edible vegetable oils purchased in China. METHODS: The 1309 samples of edible... Read full abstract on PubMed →
An analysis method based on gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS) with single acquisition was established for the simultaneous rapid screening and accurat... Read full abstract on PubMed →
Background: antioxidants can eliminate excess free radicals present in our bodies, and it has been shown that eating a diet rich in polyphenols and anthocyanins, present in vegetab... Read full abstract on PubMed →
Polyfunctional thiols like 3-sulfanylhexan-1-ol (3SH) and its ester 3-sulfanylhexyl acetate (3SHA) are important aroma determinants in wine with exceptionally low odor thresholds.... Read full abstract on PubMed →
Passion fruit, native to tropical America, is an agriculturally, economically and ornamentally important fruit plant that is well known for its acid pulp, rich aroma and distinctiv... Read full abstract on PubMed →
Passiflora tenuifila is a Brazilian native passion fruit consumed by the local population and is a dietary source of bioactive compounds with potential biological activity. The aim... Read full abstract on PubMed →
Citrus fruits are essential sources of food and energy and play a critical role in supplementing healthy diets. Citrus fruits contain mostly carbohydrates such as sucrose, glucose,... Read full abstract on PubMed →
In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (<i>Scomber japonicus</i>) meat in a r... Read full abstract on PubMed →
Four types of mycelial extracts were derived from the airlift liquid fermentation (ALF) of Pleurotus flabellatus, namely exopolysaccharide (EX), endopolysaccharide (EN), hot water... Read full abstract on PubMed →
Yogurt is a fermented milk drink produced by <i>Streptococcus thermophilus</i>, <i>Lactobacillus delbrüeckii</i> ssp. <i>bulgaricus</i>, or <i>Lactobacillus rhamnosus</i>, which ca... Read full abstract on PubMed →
This book addresses in a succinct way some of the state-of-the-art studies on the chemistry and pharmacology of teas. It starts with some of the reasons why tea is called the elixi... Read full abstract on PubMed →
Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the... Read full abstract on PubMed →
The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathw... Read full abstract on PubMed →
Olfactory function in children is most commonly evaluated using the odour identification test despite the fact that it is difficult to properly name odorants for young children. Th... Read full abstract on PubMed →
The challenging process of high-quality food authentication takes advantage of highly informative chromatographic fingerprinting and its identitation potential. In this study, the... Read full abstract on PubMed →
This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the j... 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.