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.
Feed control is essential for the safety of animal-origin food. It is estimated that more than 80% of human exposure to dioxins and related compounds comes from the consumption of... Read full abstract on PubMed →
The aim of the present study was to characterize the aroma and volatile profiles of milk fermented by wild Lactococcus lactis NRRL B-50571 (FM-571) and NRRL B-50572 (FM-572) and co... Read full abstract on PubMed →
ABSTRACT The solid-phase Maillard reaction of Alaska pollock frame (APF) mud with glucose preparation for seasoning powder was investigated. The response surface methodology was us... Read full abstract on PubMed →
The aim of the study was to determine the chemical composition of lemon, rosewood, geranium and rosemary oils, and compare their effect on the sensitivity of Fusarium graminearum Z... Read full abstract on PubMed →
Laurel, Laurus nobilis L. is an evergreen plant belonging to the Lauraceae family, native to Southern Europe and the Mediterranean area. This is the first report on the composition... Read full abstract on PubMed →
The aim of this study is to analyze the adulteration and contamination of cannabis resin obtained on the streets of Madrid, in order to establish whether it is suitable for human c... Read full abstract on PubMed →
The term "superfruit" has gained increasing usage and attention recently with the marketing strategy to promote the extraordinary health benefits of some exotic fruits, which may n... Read full abstract on PubMed →
Antenatal depression affects ~9-19% of pregnant women and can exert persistent adverse effects on both mother and child. There is a need for a deeper understanding of antenatal dep... Read full abstract on PubMed →
In this study, we report the combination of comprehensive two-dimensional gas chromatography (GCxGC) with multivariate pattern recognition through template matching for the assignm... Read full abstract on PubMed →
This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia—a large area of the Campania region of Southern Italy wher... Read full abstract on PubMed →
BACKGROUND: Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wal... Read full abstract on PubMed →
Umami taste is associated with deliciousness and was first suggested as a basic taste by Kikunae Ikeda in 1909 when he discovered that the brown seaweed konbu (Saccharina japonica)... Read full abstract on PubMed →
[EN] The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensiv... Read full abstract on PubMed →
Purpose: To study the transformation of the aroma components and pungent constituents of Zanthoxylum bungeanum Maxim. (ZBM) leaves and pericarps at different periods, and to provid... Read full abstract on PubMed →
The aroma of rice essentially contributes to the quality of rice grains. For some varieties, their aroma properties really drive consumer preferences. In this paper, using a dynami... Read full abstract on PubMed →
Jasmine rice (Khao Dawk Mali 105) is popular because of its pleasant unique aroma. Milling is an important step in order to produce various types of edible rice. The distribution o... Read full abstract on PubMed →
This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicoche... Read full abstract on PubMed →
The present study evaluated the safety, nutritional and sensory properties of fish pâtés made from smoked tench (<i>Tinca tinca</i>) pulp. Two formulations of tench pâté were produ... Read full abstract on PubMed →
La finalidad del presenteestudio se basó en la identificación tentativa de diversos compuestos volátiles presentes en maltas de maíz rojo, tanto base como tostadas, haciendo modifi... Read full abstract on PubMed →
Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjian... 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.