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.
Probiotics are live microorganisms that, when administered in adequate numbers, confer health benefit/s on the host, while prebiotics are nondigestible food ingredients that are se... Read full abstract on PubMed →
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specifi... Read full abstract on PubMed →
Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste... Read full abstract on PubMed →
<h4>Background</h4>The changes in the volatile profile of a pumpkin (Cucurbita moschata, Duch.) purée processed by high pressure thermal (HPT) processing at different pressure and... Read full abstract on PubMed →
Pumpkins are economically and nutritionally valuable vegetables with increasing popularity and acreage across Europe. Successful commercialization, however, require detailed pre-ha... Read full abstract on PubMed →
The onset of plant cultivation is one of the most important cultural transitions in human history1-4. Southwestern Amazonia has previously been proposed as an early centre of plant... Read full abstract on PubMed →
The Cucurbitaceae family is a large group of crops with more than 800 species known worldwide. Vegetables from this family have been used for centuries, not only for consumption, b... Read full abstract on PubMed →
14 October 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Cocoa smoky off-flavor: Chemical characterization and objective evaluation for... Read full abstract on PubMed →
Lip closing is an important motor act in food acquisition. Appropriate food capture in anticipatory and early oral stages of feeding is essential for mastication and swallowing. Th... Read full abstract on PubMed →
Several studies have linked food structure and texture to different kinetics of nutrients delivery. Changes in some nutrients' release rate, such as proteins and lipids, could indu... Read full abstract on PubMed →
This research investigated the technological and safety effects of the nisin Z producer Lactococcus lactis subsp. lactis CBM 21, tested as an adjunct culture for the making of Squa... Read full abstract on PubMed →
Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connection... Read full abstract on PubMed →
14 October 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Ionic liquids as gas chromatographic stationary phases: how can they change fo... Read full abstract on PubMed →
Type-2 diabetes has increased 160% for African American males in the United States. This two-part study's purpose was to apply social marketing theory to understand the Type-2 diab... Read full abstract on PubMed →
OBJECTIVE: Obesity significantly elevates the odds of developing mood disorders. Chronic consumption of a saturated high-fat diet (HFD) elicits anxiodepressive behavior in a manner... Read full abstract on PubMed →
Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/... Read full abstract on PubMed →
Shiitake mushroom (Lentinula edodes (Berk.) Pegler) popular as both edible and medicinal, is one of the most cultivated and consumed mushroom species in the world. Cultivation of t... Read full abstract on PubMed →
A synergistic effect of the activated limestone-based catalyst (LBC) and microwave irradiation on the transesterification of waste cooking oil (WCO) was screened using a two-level... Read full abstract on PubMed →
Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production. Specifically, small-batch processin... Read full abstract on PubMed →
The effect of carp feeding with n-3 PUFA-enriched feed (Schizochytrium sp. meal or salmon oil) on nutritional quality indicators (proximal composition, fatty acid profile of fat) a... 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.