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.
Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyce... Read full abstract on PubMed →
Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, th... Read full abstract on PubMed →
Volatile components in green wheat under different treatments including raw, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were evaluated b... Read full abstract on PubMed →
Funding Information: Funding: This research was funded by the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agr... Read full abstract on PubMed →
The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures wer... Read full abstract on PubMed →
The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the... Read full abstract on PubMed →
Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component i... Read full abstract on PubMed →
The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable in... Read full abstract on PubMed →
Pine nut (Pinus koraiensis) peptide (PNP) powder possesses promising bioactivities. However, the powder may have the quality problem of becoming sticky and smelly. Therefore, the v... Read full abstract on PubMed →
Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and... Read full abstract on PubMed →
Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can... Read full abstract on PubMed →
The interest in za'atar has increased in recent years due to its economic, cultural, and functional importance. The traditional za'atar mix made from dried <i>Origanum syriacum</i>... Read full abstract on PubMed →
Citrus secondary metabolites, such as terpene compounds, are very important for human health due to their bioactivity including anti-inflammatory, anti-cancer, and antioxidant effe... Read full abstract on PubMed →
Zanthoxylum acanthopodium is a nutritional plant utilized for both culinary and medicinal purposes. The herb, popularly known as andalimanis found in sloppy, barren, cultivated lan... Read full abstract on PubMed →
The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological... Read full abstract on PubMed →
"Pimentón de La Vera" smoked paprika is a traditional kind of smoked paprika, the production of which is regulated by a protected designation of origin. The traditional drying/smok... Read full abstract on PubMed →
Aroma is an important trait that can enhance the product value in several crops. Pandan-like fragrance resulting from accumulation of 2-acetyl-1-pyrroline (2AP) is one of the pleas... Read full abstract on PubMed →
This study was conducted to evaluate the inactivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiation. The physical, chemical, and to... Read full abstract on PubMed →
Cocoa beans, the seeds of the tree Theobroma cacao L., are the key raw material for chocolate production that implies an extensive post-harvest process. Chocolate properties can va... Read full abstract on PubMed →
It is well-known that the utilization of mushrooms as therapeutic agents is not new. Over the past years, they have been used by local individuals as food, as well as medicines, 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.