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.
Screening the volatiles of cempedak [Artocarpus integer (Thunb.) Merr.] pulp for odor-active compounds by aroma extract dilution analysis and gas chromatography (GC)-olfactometry o... Read full abstract on PubMed →
A trend of present encapsulation research indicates an increased interest in the search for natural encapsulants for bioactive phytochemicals. The present study in pursuit of the s... Read full abstract on PubMed →
Ready-to-use therapeutic foods (RUTFs) are special foods used to encourage rapid weight gain in 5-year-old malnourished children, avoiding hospitalization. The factors affecting se... Read full abstract on PubMed →
Bacterial communities and Volatile Organic Compounds (VOCs) profile of deepwater rose shrimp (Parapenaeus longirostris) stored at 0 °C (ice) and 4 °C were investigated using 16S am... Read full abstract on PubMed →
Most of the studies concerning the optimal harvest date of aromatic herbs have dealt with different parts of plant such as flowers, leaves, stems, roots and seeds, but none have ev... Read full abstract on PubMed →
So far, the occurrence of the flavor constituent 1-phenylethyl acetate in a natural source has not been unambiguously confirmed. The present work provides the detailed identificati... Read full abstract on PubMed →
Increased sugar consumption and unhealthy dietary patterns are key drivers of many preventable diseases that result in disability and death worldwide. However, health awareness has... Read full abstract on PubMed →
<h4>Ethnobotanical and ethnomedicinal relevance</h4>In southern Ecuador, horchata lojana is a popular aromatic and refreshing beverage that is prepared from an aqueous infusion of... Read full abstract on PubMed →
© 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling Hops are a key ingredient to add b... Read full abstract on PubMed →
Dysphania is an abundant genus of plants, many of which are endemic to the Australian continent, occurring primarily in arid and temperate zones. Despite their prevalence, very few... Read full abstract on PubMed →
There are mainly two options for the dealcoholization of beer: evaporation of ethanol by heat treatment, whereby desired aroma-active compounds are also removed, and stopped fermen... Read full abstract on PubMed →
Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family of Malvaceae. Aroma is one of the crucial parameters to determine the final tea overall quality a... Read full abstract on PubMed →
Cardiotoxicity and nephrotoxicity due to the abnormal production of free radicals have been observed in patients treated with the anticancer antibiotic adriamycin (ADR). The aim of... Read full abstract on PubMed →
The oil content of both 'raw' and hazelnut kernels was significantly (p < 0.05) reduced as the microwave power increased from 180 W to 360 W. The contents of fatty acids flucuated... Read full abstract on PubMed →
Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. Howeve... Read full abstract on PubMed →
Olfaction is an essential sensory modality of insects which is known to vary with age. In short-lived insects odour response generally declines rapidly with increasing age, but how... Read full abstract on PubMed →
The degree of organotin compounds (OTCs), including dibutyltin, tributyltin, triphenyltin and dioctyltin, contamination in seafood purchased in 2017 and 2018 from Hong Kong market... Read full abstract on PubMed →
The fermentation characteristics of non-Saccharomyces yeasts (Pichia kluyveri FrootZen, Torulaspora delbrueckii Prelude, Williopsis saturnus var. mrakii NCYC2251 and Torulaspora de... Read full abstract on PubMed →
Antifreeze proteins restrict the growth of ice crystals during recrystallization and therefore find application in the protection of food products from damage upon freezing. Hippop... Read full abstract on PubMed →
The objective of this study was to investigate the role of yeasts in the wet fermentation of coffee beans and their contribution to coffee quality using a novel approach. Natamycin... 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.