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.
Τhe present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with wa... Read full abstract on PubMed →
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethy... Read full abstract on PubMed →
Chinese dry-cured hams have unique aroma characteristics appreciated by local consumers. The volatile organic compounds (VOCs) of six selected Chinese dry-cured hams (Mianning, Nuo... Read full abstract on PubMed →
Kefir beverage (KB) is a fermented milk initiated by kefir grains rich with starter probiotics. The KB produced in this study seemed to contain many chemical compounds elucidated b... Read full abstract on PubMed →
The dietary shift from animal protein (AP) to plant protein (PP) sources is encouraged for both environmental and health reasons. For instance, PPs are associated with lower cardio... Read full abstract on PubMed →
Studies examining associations between self-reported dairy intake and health are inconclusive, but biomarkers hold promise for elucidating such relationships by offering objective... Read full abstract on PubMed →
Functional beverages obtained using medicinal plants and fermented with lactic acidbacteria are gaining much interest from the scientific community, driven by the growing demand fo... Read full abstract on PubMed →
Microalgae have great potential to become a new crop that could significantly impact the world's need for food in the 21st century. Despite their potential as a food ingredient, mi... Read full abstract on PubMed →
GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality an... Read full abstract on PubMed →
Objective: To assess the safe limit of L. sativus (grass pea) consumption along with cereals and millets.Methods: A community-based cross-sectional study was undertaken in three di... Read full abstract on PubMed →
BACKGROUND: Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos... Read full abstract on PubMed →
Alkyl-methoxypyrazines are an important class of odor-active molecules that contribute green, 'unripe' characters to wine and are considered undesirable in most wine styles. They a... Read full abstract on PubMed →
A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean pro... Read full abstract on PubMed →
It is widely accepted that the distinctive aroma and flavour traits of Brassicaceae crops are produced by glucosinolate (GSL) hydrolysis products (GHPs) with other non-GSL derived... Read full abstract on PubMed →
Climate change with rising temperatures and the unpredictability of rainy events during ripening leads to tough challenges for the winemakers in preserving the quality of white gra... Read full abstract on PubMed →
Today, cheese is valued because of its high nutritional value and unique characteristics. Improving the texture and flavor of cheese by selecting suitable starter cultures is an im... Read full abstract on PubMed →
The aim of this study was to determine prevalence of undesirable bacteria and their antimicrobial profile in samples obtained from a productive farm situated in border region Slans... Read full abstract on PubMed →
There have been many studies on the development biodegradable films using starch isolated from various food sources as a substitute for synthetic plastic packaging films. In this s... Read full abstract on PubMed →
Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that... Read full abstract on PubMed →
The present study aimed to develop a novel active edible film based on gelatin incorporated with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investi... 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.