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 present study aimed to investigate the influence of sex on the quality of meat from farmed pheasants. Male (roosters, n = 18) and female (hens, n = 18) pheasants were slaughter... Read full abstract on PubMed →
© 2020 The Authors Capsaicin is the main bioactive compound in chili pepper that leads to the perception of “spiciness”. However, the effect of capsaicin on aroma release in the no... Read full abstract on PubMed →
An aroma distillate with the odour note described as ‘fresh Habanero chilli pepper’ was obtained from hydrodistillation of the fruit. GC-MS analysis of the volatile constituents fr... Read full abstract on PubMed →
Pepper originated from the <i>Capsicum</i> genus, which is recognized as one of the most predominant and globally distributed genera of the Solanaceae family. It is a diverse genus... Read full abstract on PubMed →
Five fatty acids comprise the bulk of the lipid content in pecans: palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. Understanding the profiles of these f... Read full abstract on PubMed →
The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activi... Read full abstract on PubMed →
The food environment can interact with cognitive processing and influence eating behaviour. Our objective was to characterize the impact of implicit olfactory priming on inhibitory... Read full abstract on PubMed →
Polyethylene (PE), polypropylene (PP), polyamide (PA), and polyethylene terephthalate (PET) surfaces and particles were employed to study effects of polymer materials on linseed oi... Read full abstract on PubMed →
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic be... Read full abstract on PubMed →
In the last decade, there has been growing interest in the food industry in replacing synthetic chemicals with natural products with bioactive properties. This study's aims were to... Read full abstract on PubMed →
The effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin I-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal c... Read full abstract on PubMed →
Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technologica... Read full abstract on PubMed →
This study aimed to understand the effect of silver nanoparticles (AgNPs) on physiochemical properties of hydroxypropyl methylcellulose (HPMC) film-forming solutions (FFS) and nano... Read full abstract on PubMed →
Analysis of key pungent compounds in mustard products: A comparison of sensory and chemical–analytical determinations Dissertation zur Erlangung des akademischen Grades Doktorin... Read full abstract on PubMed →
SCOPE: Sustainable protein sources are needed to meet the increasing protein demands of a continuously growing world population. This study is focused on the biotechnological produ... Read full abstract on PubMed →
The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef... Read full abstract on PubMed →
Chicken sausages included with three different quantities of banana (<i>Musa balbisiana</i>) peel powder. The technological properties (cooking yield, texture, water-holding capaci... Read full abstract on PubMed →
BACKGROUND AND OBJECTIVE: Encapsulation is an effective method to keep the quality of and avoid changes in flavors or essential oils due to oxidation, heating, volatilization, or c... Read full abstract on PubMed →
Fungi are a highly diverse group of heterotrophic organisms that play an important role in diverse ecological interactions, many of which are chemically mediated. Fungi have a very... Read full abstract on PubMed →
3-Mercaptocycloalkanones and 3-mercaptocycloalkanols (chain lengths C5-C7) were obtained by addition of thioacetic acid to the respective 2-cycloalken-1-ones and subsequent enzyme-... 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.