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.
Prior to the Deepwater Horizon oil spill, we lacked a comprehensive baseline of oil contamination in the Gulf of Mexico's sediments, water column, and biota. Gaps in prespill knowl... Read full abstract on PubMed →
BACKGROUND: The presence of acrylamide in food has attracted wide attention and has raised concerns due to its potential toxic and carcinogenic effects. The phenolic compounds in b... Read full abstract on PubMed →
Lafun is one of the fermented cassava products of West Africa. However, current production systems, which use spontaneous fermentation, result in variable product quality and reduc... Read full abstract on PubMed →
The recognized properties of honey together with its price have, almost inevitably, led to economically motivated adulteration. In this work, headspace gas chromatography coupled t... Read full abstract on PubMed →
BACKGROUND: The quality of marinated ready-to-eat (RTE) swordfish fillets, with or without inoculation with the probiotic strain Lactobacillus paracasei IMPC 2.1, was assessed over... Read full abstract on PubMed →
The study evaluated the optimal condition for roasting sweet potato using response surface methodology. Proximate composition, antioxidant activity, volatile compounds, and water m... Read full abstract on PubMed →
Animals often face situations that require making decisions based on quantity. Many species, including humans, rely on an ability to differentiate between more and less to make jud... Read full abstract on PubMed →
Essential oils are natural products used to flavor food and beverages. With the increase in nutrition conscious consumers, manufacturers of food additives and food products are fac... Read full abstract on PubMed →
In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the "dominanc... Read full abstract on PubMed →
Bioconversion of lignocellulosic biomass into ethanol requires efficient xylose fermentation. Previously, we developed an engineered Saccharomyces cerevisiae strain, named SR8, thr... Read full abstract on PubMed →
Honey bees learn to associate sugars with odorants in controlled laboratory conditions and during foraging. The memory of these associations can be impaired after exposure to conta... Read full abstract on PubMed →
This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment of f... Read full abstract on PubMed →
Fluid dynamics plays an important part in olfaction. Using the complementary techniques of dye visualisation and computational fluid dynamics (CFD), we investigated the hydrodynami... Read full abstract on PubMed →
Pre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the... Read full abstract on PubMed →
In this work, a method has been applied and validated for the determination of a group of 35 multiclass pesticides in the minor tropical fruits rose apple/pomarrosa (Syzygium malac... Read full abstract on PubMed →
<h4>Background</h4><i>Clostridium acetobutylicum</i> is a model fermentative anaerobe for consolidated bioprocessing of lignocellulose hydrolysates into acetone-butanol-ethanol (AB... Read full abstract on PubMed →
Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and d... Read full abstract on PubMed →
Larvae of the caridean shrimp Hippolyte inermis persist in the plankton of the Mediterranean up to about one month. Since they need to reach appropriate coastal areas for their rec... Read full abstract on PubMed →
"Neapolitan limmo" is an ancient and rare sweet Mediterranean lime, now almost extinct but used until a few decades ago for the production of a fragrant liqueur called the "four ci... Read full abstract on PubMed →
The increasing demand for spelt products requires the baking industry to develop accurate and efficient tools to differentiate between spelt and bread wheat grains. We subjected 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.