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.
Yellow cured codfish has a typical yellow colour, distinctive taste, and low salt content due to its special curing process of the raw salted codfish involving several soaks in wat... Read full abstract on PubMed →
The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characteris... Read full abstract on PubMed →
We report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essen... Read full abstract on PubMed →
BACKGROUND: Fermented cocoa beans (Theobroma cacao L.) are a pivotal raw material for chocolate production. A cocktail yeast applied in the cocoa fermentation process can promote t... Read full abstract on PubMed →
The present study evaluated the effect of yogurt-based marinade combined with active essential oil components (EOs) namely: thymol (TH), carvacrol (CA), and cinnamaldehyde (CI) on... Read full abstract on PubMed →
Bio-inoculants play an important role for sustainable agriculture. Application of nanocompounds in the agriculture sector provides strength and is reported to enhance crop producti... Read full abstract on PubMed →
Volatile profiles of peas under 9 kinds of different treatments including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were charac... Read full abstract on PubMed →
Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for produc... Read full abstract on PubMed →
Clove (Syzygium aromaticum L. Myrtaceae) is an aromatic plant widely cultivated in tropical and subtropical countries, rich in volatile compounds and antioxidants such as eugenol,... Read full abstract on PubMed →
The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin a... Read full abstract on PubMed →
Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden... Read full abstract on PubMed →
Throughout history, mushrooms have occupied an inseparable part of the diet in many countries. Mushrooms are considered a rich source of phytonutrients such as polysaccharides, die... Read full abstract on PubMed →
In this study, modified headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized to inve... Read full abstract on PubMed →
Due to the presence of trace element (TE) in agricultural soils, wide areas are unproper for food production and the clean-up of soil is not a feasible option. Considering the pote... Read full abstract on PubMed →
Florida orange trees have been affected by huanglongbing (HLB) for more than a decade. To alleviate disease-caused tree decline, maintain fruit productivity, and reduce disease tra... Read full abstract on PubMed →
BACKGROUND: Fruit peels are considered as waste and contribute to a major proportion of the biomass. They can be a good source of various therapeutic benefits. Peels biomass of cit... Read full abstract on PubMed →
In this review article, the state of the art of gas sensors based on quartz crystal microbalance (QCM) for fruit freshness detection is overviewed from the aspects of development h... Read full abstract on PubMed →
The study explored the preservative effects of adding different levels of cinnamon bark oil on meat quality of ground lamb. The longissimus thoracis et lumborum (LTL) meat samples... Read full abstract on PubMed →
Pollutants in aquatic food are a major global concern for food safety and are a challenge to both national and international regulatory bodies. In the present work, we have reviewe... Read full abstract on PubMed →
The study aimed to establish the detection method for bound 3-, 2-MCPD, and glycidol using accelerated solvent extraction (ASE) and gas chromatography mass spectrometry (GC-MS). Th... 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.