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.
West Africa is faced with significant challenges from climate change, including parts of the region becoming hotter with more variable rainfall. The Sahelian region in particular i... Read full abstract on PubMed →
Although taste and smell seem hard to imagine, some people nevertheless report vivid imagery in these sensory modalities. We investigate whether experts are better able to imagine... Read full abstract on PubMed →
The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami produc... Read full abstract on PubMed →
The consumption of the offal of noncastrated pigs can lead to the excretion of 19-norandrosterone (NorA) in urine of humans. In doping control, GC/C/IRMS is the method of choice to... Read full abstract on PubMed →
Sherry white wine called Fino is produced by dynamic biological ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteris... Read full abstract on PubMed →
Microfluidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in t... Read full abstract on PubMed →
The present work deals with the characterization of volatile organic compounds (VOCs) in wines from the Slovak Tokaj wine region. Studied wine samples were divided into three group... Read full abstract on PubMed →
Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein during cheese-making, and the second cheese whey (SCW) derived from the production of cotta... Read full abstract on PubMed →
Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral fr... Read full abstract on PubMed →
A two-step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat... Read full abstract on PubMed →
Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation... Read full abstract on PubMed →
Abstract Alkylresorcinols (ARs) are important bioactive components in wheat bran which have been used as biomarkers for whole grain wheat consumption. In this study, the impact of... Read full abstract on PubMed →
Wall rocket (Diplotaxis erucoides) is a wild edible herb traditionally consumed in the Mediterranean regions with a characteristic, pungent flavour. However, little is known about... Read full abstract on PubMed →
Smoking is an excellent food preservation method but also a source of contamination of foodstuffs with carcinogenic polycyclic aromatic hydrocarbons (PAHs). Herein we investigated... Read full abstract on PubMed →
Aroma profiles and aroma-active compounds of Sichuan vinegar that is one of the four-famous vinegars in China were systemically analyzed by SAFE-GC-MS and GC-O. In addition, descri... Read full abstract on PubMed →
peer-reviewedThe influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was... Read full abstract on PubMed →
Wine lees from two grape varieties (<i>Vitis vinifera</i> L. Cv. "verdejo" and "palomino") were studied as natural preservatives in deer burgers compared with the traditional addit... Read full abstract on PubMed →
Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 ℃) and treating time (10 s,... Read full abstract on PubMed →
Fermented vegetable juices have gained attention due to their various beneficial effects on human health. In this study, we employed gas chromatography-mass spectrometry, direct in... Read full abstract on PubMed →
UNLABELLED: Capsaicinoids are responsible for the pungent flavor of peppers (Capsicum sp.). The cultivar CH-19 Sweet is a non-pungent pepper mutant that biosynthesizes the low-pung... 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.