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.
In this study, ultra-violet (UV) and short-wave infra-red (SWIR) hyperspectral imaging (HSI) was used to measure the concentration of phenolic flavour compounds on malted barley th... Read full abstract on PubMed →
The present study examined the impact of Saskatoon berry powder (SBp) on insulin resistance, inflammation and intestinal microbiota in diet-induced obese mice. Male C57 BL/6 J mice... Read full abstract on PubMed →
The bioaccessibility, antioxidant activity, and bioactive and volatile compounds of freeze-dried Asian pear powder (FDAPP) and hot air-dried Asian pear powder (HDAPP) were investig... Read full abstract on PubMed →
The effect of Aloe vera (AV) gel (at 50% or 100%) alone or enriched with Fagonia indica (FI) plant extract at 1% on physiological and biochemical responses of sapodilla fruit were... Read full abstract on PubMed →
Soy sauce is an increasingly popular oriental fermented condiment produced through a two-step fermentation process called koji (solid-state fermentation) and moromi (brine fermenta... Read full abstract on PubMed →
In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Duru... Read full abstract on PubMed →
Imprinting is a specific form of long-term memory of a cue acquired during a sensitive phase of development. To ensure that organisms memorize the right cue, the learning process m... Read full abstract on PubMed →
In sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai) and making koji. The rice is an important determinant for the quality of sake, as the metabo... Read full abstract on PubMed →
This study investigated changes of volatile compounds, sniffing test-assisted sensory properties, taste associated-constituent and free amino acid compositions, taste description b... Read full abstract on PubMed →
Sweetpotato is affected by a wide variety of viruses worldwide, which can cause yield losses of up to 90%. Many of these viruses are transmitted by aphids in a non-persistent manne... Read full abstract on PubMed →
Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food... Read full abstract on PubMed →
This study was performed to study the impacts of rosemary cold-pressed oil (RCPO) for biostimulating health, growth performance, and intestinal bacterial populations of Japanese qu... Read full abstract on PubMed →
This study was conducted to assess and correlate the sensory characteristics and volatile compounds of hot beverages from the calyces of four Mexican varieties of hibiscus (4Q4, Pu... Read full abstract on PubMed →
Manual headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrophotometry (GC-MS) was used for the qualitative analysis of the aromas of several t... Read full abstract on PubMed →
Fining treatment with polyvinylpolypyrrolidone (PVPP) is often used during winemaking of rosé wines. It can modulate the intensity and hue of their pink color and prevent some orga... Read full abstract on PubMed →
In order to determine if inter-individual differences in saliva composition and flow influence the perception of specific aromatic stimuli elicited by esters after wine consumption... Read full abstract on PubMed →
<h4>Background</h4>Currently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fa... Read full abstract on PubMed →
Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of t... Read full abstract on PubMed →
The eating and cooking quality (ECQ) of stored rice grains is significantly affected by ageing, but the molecular mechanisms for this are not well understood. In the present study,... Read full abstract on PubMed →
Rice is one of the staple foods which serves as the major source of carbohydrate in the human diet. A typical milled rice grain is mainly composed of starch of up to 80-90%, with 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.