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.
Pseudomonas aeruginosa is a common, Gram-negative environmental organism. It can be a significant pathogenic factor of severe infections in humans, especially in cystic fibrosis pa... Read full abstract on PubMed →
Melons are prized for their characteristic aroma, however, pre-harvest growth, stage of ripening at harvest, post-harvest processing and storage conditions lead to quality changes... Read full abstract on PubMed →
Endophytic entomopathogenic fungi are being explored for the management of phytophagous insect pests. The effects of <i>Beauveria bassiana</i> (Hypocreales) inoculation of grape pl... Read full abstract on PubMed →
Our objective was to establish the influence of biopolymer additives on the flavor release profiles of model food emulsions during simulated cooking. Allyl methyl disulfide (AMDS),... Read full abstract on PubMed →
This study aims to report the composition of bioactives and volatile aromatic compounds, and determine the descriptive sensory properties of cold-pressed orange seed oil. The effec... Read full abstract on PubMed →
In the present study, the β-glucosidase positive strain <i>Lactobacillus plantarum</i> F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea c... Read full abstract on PubMed →
The information of secondary metabolite compound from underutilized Indonesian fruits are still limited including rambai (<i>Baccaurea motleyana</i> Müll.Arg.), nangkadak (<i>Artoc... Read full abstract on PubMed →
This thesis focused on two important fruit quality aspects, fruit shelf life and fruit flavour by utilisation of two sources of genetic variation: (1) segregating populations based... Read full abstract on PubMed →
Tomato flavor has changed over the course of long-term domestication and intensive breeding. To understand the genetic control of flavor, we report the meta-analysis of genome-wide... Read full abstract on PubMed →
One of the main food authenticity issues is related to products` false labelling concerning their variety or geo graphical origin. For this reason, the aim of this study was to est... Read full abstract on PubMed →
The essential oils of the fresh and dry flowers, leaves, branches, and roots of Lippia thymoides were obtained by hydrodistillation and analyzed using gas chromatography (GC) and G... Read full abstract on PubMed →
Durian (<i>Durio zibethinus</i> Murr.) is an energy-dense seasonal tropical fruit grown in Southeast Asia. It is one of the most expensive fruits in the region. It has a creamy tex... Read full abstract on PubMed →
<h4>Purpose</h4>The use of novel synthetic cannabinoids as intoxicants continues in spite of associated health risks. These compounds are typically smoked or vaporized, but many sy... Read full abstract on PubMed →
Aggregation of the bean flower thrips, Megalurothrips sjostedti (Trybom) (Thysanoptera: Thripidae), has been observed on cowpea, Vigna unguiculata (L.) Walp. To understand the mech... Read full abstract on PubMed →
<i>Anacardium</i> plants are native to the American tropical regions, and <i>Anacardium occidentale</i> L. (cashew tree) is the most recognized species of the genus. These species... Read full abstract on PubMed →
The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP Panel) assessed the safety of poly((<i>R</i>)-3-hydroxybutyrate-co-(<i>R</i>)-3-hydroxyhexanoate) (PHBH),... Read full abstract on PubMed →
A rapid headspace solid-phase microextraction method was optimized to detect volatile components in three commercial plain sufu samples. The method was then used to qualify 14 arom... Read full abstract on PubMed →
BACKGROUND: Blueberries are appreciated by consumers for their rich natural antioxidants and their good nutritional and health functions. However, blueberries are very perishable d... Read full abstract on PubMed →
Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the... Read full abstract on PubMed →
The Habanero pepper is characterized by its strong pungency and fruity aroma. The aim of the present study was to extract the volatile compounds of Habanero peppers, using solvent... 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.