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 glucosinolates which are specialized plant metabolites of <i>Brassica</i> vegetables are prone to hydrolysis catalyzed by an endogenous enzyme myrosinase (thioglycoside hydrola... Read full abstract on PubMed →
Biogenic amines (BAs) are low molecular weight organic bases. BAs occurring naturally in living organisms are responsible for a number of vital functions, including (in humans) sec... Read full abstract on PubMed →
To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for a... Read full abstract on PubMed →
The purpose of this study was to clearly understand the health-promoting potentials of broccoli seeds and sprouts according to identify their representative bioactive compounds and... Read full abstract on PubMed →
Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important t... Read full abstract on PubMed →
Domestication is the process of organism evolution under selection by humans, and as such has been a model for studying adaptation since Charles Darwin. Here we review recent studi... Read full abstract on PubMed →
Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases a... Read full abstract on PubMed →
OBJECTIVE: To compare the Nutrition Information Panel (NIP) content, serving size and package size of children's ready-to-eat breakfast cereals (RTEC) available in five different W... Read full abstract on PubMed →
Abstract The aspect of backyard composting as element of sustainable development is examined and discussed. Towards this, the effect of various physicochemical parameters (temperat... Read full abstract on PubMed →
Abstract Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extracti... Read full abstract on PubMed →
The rationale of the current dissertation research is to investigate health beneficial components and properties of blackberry, broccoli, carrot, cucumber, and milk thistle seed fl... Read full abstract on PubMed →
The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to... Read full abstract on PubMed →
This study presents the applicability of a three-parameters method for digital description of spoiled rapeseed odor based on the use of an electronic nose. The method consists of t... Read full abstract on PubMed →
A Eugenia brasiliensis conhecida como grumixama é um fruto nativo da biodiversidade brasileira e,ela possui sabor e aroma característicos, compostos bioativos com propriedades anti... Read full abstract on PubMed →
Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, uniqu... Read full abstract on PubMed →
Evolution of important glucosinolates (GLSs), namely, sinigrin, glucoraphanin, glucoerucin and glucobrassicin, in three commonly consumed Brassica vegetables viz. white cabbage, Ch... Read full abstract on PubMed →
Awareness of the human health benefits of blueberries is underpinned by a growing body of positive scientific evidence from human observational and clinical research, plus mechanis... Read full abstract on PubMed →
The performance of a whey protein hydrolysate (WPH) for producing physically and chemically stable omega-3 emulsions was compared to hydrolysates obtained from other sustainable pr... Read full abstract on PubMed →
This study was aimed to evaluate the effectiveness of two lactic acid bacteria (LAB) cultures (Lactococcus lactis FT27 and Carnobacteroim divergens SCA), lactic acid/sodium lactate... Read full abstract on PubMed →
Volatile Compounds effects in Industrial Food Recipes using Food Pairing Method Dissertation for the Acquisition of the Academic Degree Doktor der Agrarwissenschaften (Dr. agr.)... 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.