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.
In this study, volatile compounds of camellia seed oil (CSO) prepared by different preheat treatments (microwave, frying, roasting, and steaming) were identified by headspace solid... Read full abstract on PubMed →
BACKGROUND Flavor is a key element affecting the popularity of French fries (FFs). When oil is heated, the changes in oil quality can directly affect the flavor of the food. RESU... Read full abstract on PubMed →
The consumption of plant sprouts as part of human day-to-day diets is gradually increasing, and their health benefit is attracting interest across multiple disciplines. The purpose... Read full abstract on PubMed →
Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits.... Read full abstract on PubMed →
Numerous case reports of intoxications with nutmeg seeds (Myristica fragrans, Houtt.) can be found in literature often following their abuse, as psychotropic effects were described... Read full abstract on PubMed →
<i>Saprolegnia parasitica</i>, the causative agent of saprolegniosis in fish, and <i>Aphanomyces astaci</i>, the causative agent of crayfish plague, are oomycete pathogens that cau... Read full abstract on PubMed →
Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments of... Read full abstract on PubMed →
Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this... Read full abstract on PubMed →
Plants synthesize myriad phylogenetically restricted specialized (aka “secondary”) metabolites with diverse structures. Metabolism of acylated sugar esters in epidermal glandular s... Read full abstract on PubMed →
Essential oils (EOs) have attracted increased interest for different applications such as food preservatives, feed additives and ingredients in cosmetics. Due to their reported var... Read full abstract on PubMed →
Despite the fact that the use of rosemary and thyme residues and essential oils in animal feeding was widely documented, that of myrtle is scarce. To test the hypothesis that myrtl... Read full abstract on PubMed →
The effect of essential oil (EO) supplementation on carcass characteristics of Japanese quails and interactions between ingredients and intestinal morphology were investigated in t... Read full abstract on PubMed →
Eucalyptus (Eucalyptus camaldulensis) and Myrrh (Commiphora Myrrha) essential oils (EOs) stand out for their benefits in terms of health and functionality. Buffalo set yogurt enric... Read full abstract on PubMed →
<i>Protium heptaphyllum</i> (Aubl.) Marchand (PH) trees are endemic to the tropical region of South America, mostly Brazil. Antibacterial, antinociceptive, anti-inflammatory, anxio... Read full abstract on PubMed →
Less-known melons belonging to the genus Cucumis melo L. were studied for the Indian region. A total of 39 accessions of distinct types in less-known melons, C. melo subsp. agresti... Read full abstract on PubMed →
In this work, Trujillo melons were harvested across three years (2011-2013) in La Mancha region. Instrumental and sensory analysis were used for studying Trujillo melons. Solid pha... Read full abstract on PubMed →
In order to clarify the effect of nanocomposite-based packaging (NP) on umami and microflora characteristics of F. filiformis during cold storage, the contents of umami amino acids... Read full abstract on PubMed →
Fruit aromas are composed of a complex mixture of volatile organic compounds, which are essential attributes associated with the overall flavor and consumer preference. Muscadine g... Read full abstract on PubMed →
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial... Read full abstract on PubMed →
Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order... 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.