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.
Abstract Volatile organic compounds (VOCs) in ready-to-cook tuna-burgers, prepared with and without a protective microbial strain (Lactobacillus paracasei) and in combination with... Read full abstract on PubMed →
Ten plant species, Cuminum cyminum seed, Foeniculum vulgare seed, Trachyspermum ammi seed, Nigella sativa seed, Coriandrum sativum seed, Aframomum corrorima fruit, Zingiber officin... Read full abstract on PubMed →
BACKGROUND: The effects of vegetable oils on human health depend on their components. Therefore, their profiles of lipid nutrients and polyphenols were determined. OBJECTIVE: To es... Read full abstract on PubMed →
Acrylamide, formed in baked and fried plant-based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that proces... Read full abstract on PubMed →
Myrrh is an essential oil and natural flavoring approved by the US Food and Drug Administration, and it has antibacterial and antifungal activity against pathogens. Our objective w... Read full abstract on PubMed →
The volatile compounds of Volvariella volvacea mushroom were investigated by solvent assisted flavor evaporation (SAFE)/gas chromatography-mass spectrometry (GC-MS), gas chromatogr... Read full abstract on PubMed →
Lipid degradation during grain storage: markers, mechanisms and shelf-life extension treatments Lourdes Urban-Alandete M. Sc Human Metabolism B. Sc Food Science B. Sc Human... Read full abstract on PubMed →
This study was conducted to validate a simulated commercial whole wheat multigrain bread baking process at 375 °F (190.6 °C) oven temperature for 35 min to inactivate Salmonella, a... Read full abstract on PubMed →
Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of c... Read full abstract on PubMed →
Legumain, which is also known as vacuolar processing enzyme (VPE) or asparaginyl endopeptidase (AEP), is a cysteine protease that was first discovered and characterized in the legu... Read full abstract on PubMed →
Morels famous for their taste and nutrition are in short supply all over the world although they were considered as one of the most highly prized edible and medicinal mushrooms. Be... Read full abstract on PubMed →
A total of 82 species and 2 variations of medicinal and edible macrofungi (Basidiomycota and Ascomy-cota) have been collected and identified in Mazandaran Province of Northern Iran... Read full abstract on PubMed →
The physico-chemical parameters and kinetics of the volatile compounds during the fermentation of Chinese <i>Mao</i>-<i>tofu</i> was investigated. The levels of water soluble prote... Read full abstract on PubMed →
Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these p... Read full abstract on PubMed →
Murine milk conveys an odor factor that is both attractive and appetitive to conspecific newborns. Up to now, little is known about the temporal dynamic of this odor factor and abo... Read full abstract on PubMed →
The objective of this study was to evaluate the effects of 2 Mexican oregano essential oils (MOO), from Poliomintha longiflora Gray (PLG) and Lippia berlandieri Schauer (LBS), in d... Read full abstract on PubMed →
Volatile compounds determine the aroma of fruits, giving their unique flavor characteristics. The aim of many plant breeding projects is to improve the consumers' flavor experience... Read full abstract on PubMed →
BACKGROUND: Cooked meat flavor arises through a combination of thermally generated aroma volatile and nonvolatile compounds in a matrix of muscle fiber, connective tissue, and fat.... Read full abstract on PubMed →
Chios mastic gum (Pistacia lentiscus var. Chia) exhibits intensely sourish, green, resinous, and woody odor notes with hints of citrus and pine. Despite its attractive flavor, no d... Read full abstract on PubMed →
The objective of the study was to develop optimum Headspace-Solid Phase Microextraction (HS-SPME) conditions for determining volatile compounds of margarine. The effects of fiber t... 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.