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 levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plan... Read full abstract on PubMed →
The study is the first report on de novo transcriptome analysis of Nardostachys jatamansi, a critically endangered medicinal plant of alpine Himalayas. Illumina GAIIx sequencing of... Read full abstract on PubMed →
The term ionone is derived from "iona" (Greek for violet) which refers to the violet scent and "ketone" due to its structure. Ionones can either be chemically synthesized or endoge... Read full abstract on PubMed →
as single isomers. Read full abstract on PubMed →
of approximately 400 ng/mL. Furthermore, β-caryophyllene, a principal constituent of copaiba essential oil, downregulated the pI3K/Akt/mTOR signaling pathway. Taken together, the f... Read full abstract on PubMed →
= 3) were evaluated. Fruits were harvested ripe and stored at 12.5°C for 1 day, at 20°C for 2 days, and afterward at either 20 or 7°C for another 4 days. The aroma volatile profile... Read full abstract on PubMed →
< .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, accepta... Read full abstract on PubMed →
Ethyl caproate (EC) and isoamyl acetate (IA) are key flavor components of sake. Recently, attempts have been made to increase the content of good flavor components, such as EC and... Read full abstract on PubMed →
fruit peels for development of functional foods and nutraceutics. Read full abstract on PubMed →
) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attribu... Read full abstract on PubMed →
can secrete proteome and produce amino acids from polypeptide. Read full abstract on PubMed →
BACKGROUND: Aroma is an important organoleptic quality for fruit and has a large influence on consumer preference. Kiwifruit esters undergo rapid and substantial changes contributi... Read full abstract on PubMed →
< 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negat... Read full abstract on PubMed →
BACKGROUND: To explore the optimum fermentation conditions for tobacco leaves and also screen the microbiota and metabolites that are beneficial for fermentation. METHODS: Tobacco... Read full abstract on PubMed →
Microbial quality is the critical parameter determining the safety of refrigerated perishables. Traditional methods used for assessing microbial quality are time consuming and labo... Read full abstract on PubMed →
Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the fi... Read full abstract on PubMed →
Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with... Read full abstract on PubMed →
dry matter, with the bound phenolic fraction representing 37.7% of total amounts. Flavan-3-ols, such as (epi)catechin, (epi)azfelechin and their derivatives, were the main phenolic... Read full abstract on PubMed →
The effects of climate temperature and water stress on growth and several stress markers were investigated in sweet basil plants. Some growth parameters (shoot length and number of... Read full abstract on PubMed →
) and quality parameters (firmness, aril color, and individual sugars and organic acids) at harvest were obtained, as well as a higher concentration of phenolics, anthocyanins, and... 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.