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 study was aim to investigate the effects of grafting on volatile compounds and sensory quality of black tea. Seven groups of black tea were prepared from one nongrafted tea tre... Read full abstract on PubMed →
β‐Ionone is a natural plant volatile compound, and it is the 9,10 and 9’,10’ cleavage prod-uct of β‐carotene by the carotenoid cleavage dioxygenase. β‐Ionone is widely distributed... Read full abstract on PubMed →
The aim of this study was to compare certain important fruit quality parameters such as sugars, organic acids, total phenolic content, antioxidant capacity, and volatile compounds... Read full abstract on PubMed →
The objective was to determine the effects of different concentrations of lyophilized black mulberry water extract (BMWE) on lipid oxidation, metmyoglobin (MMb) formation, color st... Read full abstract on PubMed →
It would be almost impossible to discuss natural products without mentioning the extensive knowledge that Professor Isabel C.F.R. Ferreira has contributed to this field. She has be... Read full abstract on PubMed →
Clam is a kind of nutritious, delicious and economical aquatic food around the world and is famous for its unique aroma. Instrumental analysis, sensory analysis, and comprehensive... Read full abstract on PubMed →
Due to the high volume of peel produced, Citrus by-product processing could be a significant source of phenolic compounds, in addition to essential oil. Citrus fruit residues, whic... Read full abstract on PubMed →
This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg·L<sup>-1</sup>), coutaric acid (1.37 mg·L<sup>-1</sup>) and C... Read full abstract on PubMed →
Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research s... Read full abstract on PubMed →
Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The stud... Read full abstract on PubMed →
Cold plasma is a new technology of promising potential to use as a part of technological extraction lines constructed to implement green chemistry solutions or simply to reduce res... Read full abstract on PubMed →
BACKGROUND 'Gold Finger' is a grape cultivar with a finger-like shape and milk flavor. The evolution process of its aroma profile during ripening is unclear. Thus, changes in the f... Read full abstract on PubMed →
Hutai-8 (Vitis vinifera × Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripeni... Read full abstract on PubMed →
Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this... Read full abstract on PubMed →
Understanding of pesticide persistence and diffusion on the fresh vegetables are extremely important in food safety and decontamination process. In this study, we examine the persi... Read full abstract on PubMed →
In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The pres... Read full abstract on PubMed →
Many metallic visual stimuli, especially the so-called precious metals, have long had a rich symbolic meaning for humans. Intriguingly, however, while <i>metallic</i> is used to de... Read full abstract on PubMed →
Over the past ten years, metabolomics strategies have allowed the relative or absolute quantitation of metabolite levels for the study of various biological questions in plant scie... Read full abstract on PubMed →
Highlights • This paper applied hyperspectral imaging (HSI) to predict roasted coffee aroma profile.• Individual roast coffee beans were analysed by HSI and aroma by GC–MS.• PLS mo... Read full abstract on PubMed →
In this study, pectin changes during Red haricot bean storage under high temperature and high humidity conditions were investigated to understand the hard-to-cook (HTC) development... 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.