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.
Although Nordic wild edible mushrooms offer a wide range of different odors their scientific examination has been scarce. The aim of this study was to characterize the aroma compou... Read full abstract on PubMed →
Acca sellowiana (O. Berg) Burret (Feijoa) is an evergreen shrub, belonging to the Mirtaceae family. The aim of this study was to investigate the micromorphological features of the... Read full abstract on PubMed →
Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compoun... Read full abstract on PubMed →
Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such... Read full abstract on PubMed →
Bisphenol-A (BPA) is a synthetic chemical ubiquitous in the environment and listed as an endocrine disruptor. It has the tendency of migrating into food stored in materials contain... Read full abstract on PubMed →
Protein oxidation in milk products may entail flavor changes through reactions at methionine residues. However, little is known about the extent of methionine oxidation in milk and... Read full abstract on PubMed →
The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying differ... Read full abstract on PubMed →
This research examines the impact of ambient odor on food consumption. The results of a field experiment and 5 lab experiments show that the presence of a warm ambient odor (e.g.,... Read full abstract on PubMed →
Fermented cereal-based foods play a crucial role in attaining food and nutrition security for resource-poor populations in sub-Saharan Africa. These products are widely produced by... Read full abstract on PubMed →
Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, an... Read full abstract on PubMed →
peer-reviewedThe untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or... Read full abstract on PubMed →
The effect of adjunct culture <i>Monascus purpureus</i> BD-M-4 on the physicochemical, proteolytic, and lipolytic properties of surface mold-ripened cheese were evaluated. During t... Read full abstract on PubMed →
BACKGROUND: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In t... Read full abstract on PubMed →
Enam puluh kultivar tomat dari kultivar tua dirilis pada tahun 1880-an hingga kultivar yang paling baru dikembangkan diselidiki pada tahun 2015 dan subset dari 20 kultivar dipilih... Read full abstract on PubMed →
Organic food is associated with improved nutritional properties, and this consumer expectation has led to increasing demand for organic fruits and vegetables. The objective of this... Read full abstract on PubMed →
This research evaluated the effects of product familiarity on the sensory acceptability and physiological responses of consumers toward different food stimuli using two populations... Read full abstract on PubMed →
Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product i... Read full abstract on PubMed →
The work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Mailla... Read full abstract on PubMed →
The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice di... Read full abstract on PubMed →
BACKGROUND: Microbial proteases are the most important enzymes in the industry, accounting for 60% of total enzyme sales in the world. The proteases of lactic acid bacteria (LAB) h... 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.