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.
Plants are exposed to various environmentalstresses during cultivation in plant production. Several defense mechanisms come into action together with many physiological changes in... Read full abstract on PubMed →
The effects of modified atmosphere packaging (MAP) in combination with superchilling (-1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of t... Read full abstract on PubMed →
Black truffle is characterized by a black ascocarp and white veins. This hypogeous fruit body is known for its aroma. Understanding metabolic variation during ripening can shed lig... Read full abstract on PubMed →
The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this study, we explore the impact that different volatile compounds have on the aroma qua... Read full abstract on PubMed →
Cibotium barometz (L.) J.Sm. (Cibotiaceae) is a tropical tree fern and its rhizome is used in many traditional medicines. The hairs covering the rhizome are usually removed before... Read full abstract on PubMed →
Insect-based food products offer a more sustainable and environmentally friendly source of protein compared to plant and animal proteins. Entomophagy is less familiar for Non-Asian... Read full abstract on PubMed →
BACKGROUND Volatile organic compounds are present at very low concentration, but exhibit important influence on flavor and aroma of tobacco leaves and products. During tobacco proc... Read full abstract on PubMed →
The genus Nicotiana (Solanaceae) includes over 70 species, with a long history of traditional use; many of them are nowadays used in bioengineering, biosynthesis, molecular biology... Read full abstract on PubMed →
A special place among vegetable oils was occupied by natural tobacco oil. Natural tobacco oil in folk medicine is used as an antiseptic and antibacterial agent. To determine the po... Read full abstract on PubMed →
Polychlorinated biphenyls (PCBs) are recognised reproductive and immune system toxicants in marine mammals mediated by endocrine-disrupting mechanisms. As with other predators, sea... Read full abstract on PubMed →
The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan frying (PF) on selected physical properties of goose meat was compared in this study. A me... Read full abstract on PubMed →
<i>Cirsium setidens</i> Nakai is a perennial plant extensively used as food in Korea. Various reports have illustrated the presence of phytochemicals with antioxidant, anti-cancer,... Read full abstract on PubMed →
A thesis for applying for the degree of Doctor of Philosophy in Applied Biology.Plants are susceptible to various abiotic stress factors during their growth, such as low and high... Read full abstract on PubMed →
Buckwheat is an important crop globally. It has been processed into cereal grain, noodles, confectionery, bread, and fermented foods for many years. Buckwheat production and proces... Read full abstract on PubMed →
There is a high demand for designing healthy-functional dairy gels with a newly structured protein network in the food industry. Non-fat yogurt gels enriched with stable tarragon e... Read full abstract on PubMed →
There is an increasing demand for bio-based packaging materials incorporated with active nanoparticles as one of the new technologies to obtain food products with improved quality... Read full abstract on PubMed →
Tuber and root crops are matured as fundamental food crops universally especially in tropical and subtropical regions. Among them, Taro (Colocasia esculenta) considered as 5th chie... Read full abstract on PubMed →
Taro corms contain valuable bioactive molecules effective against cancer and cancer-related risk factors, such as carcinogens and biological agents, several pathophysiological cond... Read full abstract on PubMed →
Mandarins (or tangerines) are mainly consumed as fresh fruits due to the ease of peeling and desirable flavor. Sweetness, acidity, and flavor of mandarin are the most important cri... Read full abstract on PubMed →
A polysaccharide from tamarind seeds (TSP) was characterized in terms of backbone and side chain structural features, as well as conformational property using methylation and GC-MS... 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.