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 evaluate the effect of edible oil on the volatile aroma profile and storage quality of garlic paste, and to explore the underlying mechanisms. The admi... Read full abstract on PubMed →
Zebrafish (<i>Danio rerio</i>) is a popular and valuable species used in many different biomedical research areas. The complex behavior that fish exhibit in response to different s... Read full abstract on PubMed →
Fatty acids (FA) are among the most important natural biologically active compounds. A healthy diet involves the intake of different fatty acids especially from omega-3 (n-3) serie... Read full abstract on PubMed →
Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various... Read full abstract on PubMed →
Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it. High volatile ph... Read full abstract on PubMed →
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) proc... Read full abstract on PubMed →
Noni (Morinda citrifolia L.) has been recognized as an important herb for treating various physiological disorders worldwide. Fermented noni fruit juice, established as a novel foo... Read full abstract on PubMed →
Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the developme... Read full abstract on PubMed →
<h4>Background</h4>Intake of <i>trans</i> fatty acids (TFAs) increases LDL cholesterol, decreases HDL cholesterol, and increases the risk of heart disease morbidity and mortality.... Read full abstract on PubMed →
This article analyses how gluten was discussed by chemists in the nineteenth century in Great Britain and France as a proxy for both nutritive and baking quality. It examines the r... Read full abstract on PubMed →
<i>Epilobium angustifolium</i> L. is applied as an antiseptic agent in the treatment of skin diseases. However, there is a lack of information on human skin penetration of active i... Read full abstract on PubMed →
The sensory profiles of thyme honey from the Greek islands with different thymus pollen grain contents (A: >60%, B: 40–60%, and C: 18–40%) were studied. The results of the physico-... Read full abstract on PubMed →
Indiscriminate use of antibiotics can result in antibiotic residues in animal products; thus, plant compounds may be better alternative sources for mitigating methane (CH<sub>4</su... Read full abstract on PubMed →
Aroma is one of the main attributes that consumers consider when appreciating and selecting a coffee; hence it is considered an important quality trait. However, the most common me... Read full abstract on PubMed →
The present study aimed to differentiate feta cheese samples produced in northern Greece according to geographical origin. In 2006 the EU, through Council Regulation (EC) 510/2006... Read full abstract on PubMed →
Developing an effective method to improve the quality of Pu-erh tea is of great scientific and commercial interest. In this work, Penicillium chrysogenum P1 isolated from Pu-erh te... Read full abstract on PubMed →
In this study, biodegradable films produced with starch, citric pectin, and functionalized with antioxidant compounds from feijoa (Acca sellowiana (Berg) Burret) were in situ appli... Read full abstract on PubMed →
Changes in the lipid oxidation of silver carp (<i>Hypophthalmichthys molitrix</i>) stored in ice for 14 days and that of its respective washed mince were evaluated. Total lipid, ph... Read full abstract on PubMed →
Tannins are compounds able to form complexes with proteins limiting their ruminal degradation and thus the synthesis of some odour-active compounds may be inhibited. Tannins are br... Read full abstract on PubMed →
The development of food-borne and infectious diseases has increased globally at an anomalous rate and is combined with emerging social and economic problems. This highlights the ne... 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.