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.
5openInternationalInternational coauthor/editorPortulaca oleracea L., commonly known as purslane, is a weed with worldwide distribution and considerable medicinal uses due to its h... Read full abstract on PubMed →
Ribosome-inactivating proteins (RIPs) consist of three varieties. Type 1 RIPs are single-chained and approximately 30-kDa in molecular weight. Type 2 RIPs are double-chained and co... Read full abstract on PubMed →
<h4>Background</h4>Previous reports have mainly focused on the volatiles in citrus fruits, and there have been few reports about the volatiles in citrus leaves and flowers. However... Read full abstract on PubMed →
BACKGROUND: Provolone can be fresh or ripened, with its taste varying from sweet to spicy. The high psychrotrophic density of raw milk is associated with thermoresistant enzymes th... Read full abstract on PubMed →
Understanding the microbial community of cheese is important in the dairy industry, as the microbiota contributes to the safety, quality, and physicochemical and sensory properties... Read full abstract on PubMed →
Prickly pear fruit peel constitutes a high percentage of the fruit and could be a natural, economic agro-industrial waste of potential use in the nutraceutical industry. This study... Read full abstract on PubMed →
u n i ve r s i t y o f co pe n h ag e n Glucosinolate structural diversity, identification, chemical synthesis and metabolism inplantsBlaževi, Ivica; Montaut, Sabine; Burul, Fra... Read full abstract on PubMed →
Reducing the amount of sodium in food products is necessary in decreasing the prevalence of hypertension, heart attack, and stroke. There is a lack of information on sodium reducti... Read full abstract on PubMed →
This study focused on the isolation, identification and selection of lactic acid bacteria (LAB) and yeasts with important technological properties from fermented potato. A total of... Read full abstract on PubMed →
Although potatoes are highly nutritious, many epidemiological studies have connected their consumption with abnormal lipids, diabetes, and hypertension. Steamed potato bread has re... Read full abstract on PubMed →
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally p... Read full abstract on PubMed →
Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefor... Read full abstract on PubMed →
This research provides an accurate description of the origin for fruit spirits. In total, 63 samples of various kinds of fruit spirits (especially from apples, pears, plums, aprico... Read full abstract on PubMed →
Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. A... Read full abstract on PubMed →
Nowadays, there is an increasing concern regarding the shelf life of food products, leading producers to research natural antimicrobial agents to use in food preparation. In this s... Read full abstract on PubMed →
BACKGROUND: Metabolism of refined carbohydrates, which are associated with detrimental health effects, is known to be affected by macrominerals including P, Mg and K. AIMS: To asse... Read full abstract on PubMed →
Pistachio (Pistacia vera L.) is a drought-tolerant species grown under the semiarid conditions of the Mediterranean basin. For this reason, it is essential to make an exhaustive qu... Read full abstract on PubMed →
BACKGROUND: Pistachio nuts may be consumed as raw nuts or as roasted nuts. However, there is limited information about the protein quality of the nuts, and amino acid (AA) digestib... Read full abstract on PubMed →
How animals perceive and learn complex stimuli, such as mixtures of odorants, is a difficult problem, for which the definition of general rules across the animal kingdom remains el... Read full abstract on PubMed →
Lavender and its products have excellent flavor properties. However, most studies focus on the aroma profiles of lavender essential oil (LEO). The volatiles in lavender extracts (L... 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.