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.
Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and... Read full abstract on PubMed →
Learning and memory rely on dopamine and downstream cAMP-dependent plasticity across diverse organisms. Despite the central role of cAMP signaling, it is not known how cAMP-depende... Read full abstract on PubMed →
UNLABELLED: Habituation is the process that enables salience filtering, precipitating perceptual changes that alter the value of environmental stimuli. To discern the neuronal circ... Read full abstract on PubMed →
The antifungal effect of chitosan edible coatings (ChEC) functionalized with cinnamon essential oil and aqueous extract of Roselle calyces on Colletotrichum fragariae growth and ph... Read full abstract on PubMed →
Milled Roselle (Hibiscus sabdariffa L.) seeds of the UMKL cultivar were analyzed for proximate composition, water and oil absorption capacity, and the influence of storage conditio... Read full abstract on PubMed →
Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, main... Read full abstract on PubMed →
Blind individuals display superior sensory abilities in other modalities, yet results remain contradictory regarding their performance on olfactory tasks. Using complex ecological... Read full abstract on PubMed →
2-Phenylethanol (2-PE) and 2-phenethyl acetate (2-PEA) are valuable generally recognized as safe flavoring agents widely used in industry. Perfumes, pharmaceuticals, polishes, and... Read full abstract on PubMed →
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity h... Read full abstract on PubMed →
The research aims to study phospholipids (PL) classes and molecular species of large yellow croaker (Pseudosciaena crocea) roe. Both gas chromatographymass spectroscopy (GC-MS) and... Read full abstract on PubMed →
Rocket salad (Diplotaxis tenuifolia or Eruca sativa) is a perishable product of increasing interest due to its high content of nutritionally relevant compounds including glucosinol... Read full abstract on PubMed →
"Brett character" is a negative sensory attribute acquired by red wines when contaminating Dekkera/Brettanomyces yeasts produce 4-ethylphenol and 4-ethylguaiacol, known as volatile... Read full abstract on PubMed →
Understanding the aroma profile of wines made from cold climate grapes is needed to help winemakers produce quality aromatic wines. The current study aimed to add to the very limit... Read full abstract on PubMed →
On the basis of a recently developed tandem mass spectrometry-based hierarchical scheme for the identification of regioisomeric caffeoyl glucoses, selected berry fruits were profil... Read full abstract on PubMed →
Noncompetitive carbon sources such as algae are unconventional and promising raw material for sustainable biofuel production. The capability of one marine bacterium, Saccharophagus... Read full abstract on PubMed →
In the present study zebrafish (Danio rerio) has been used as model organism to establish the effects of dietary supplementation of Gracilaria gracilis powder (GP) on mucosal and i... Read full abstract on PubMed →
‘Fetească regală’, the most cultivated white Romanian grape variety produces elegant wines with flowery notes and white fruits (especially apricot and citrus) hues, with a good aci... Read full abstract on PubMed →
Body odour consists of different compounds that interact in various ways with textile materials due to differences in their chemical properties. Clothing made from hydrophilic fibr... Read full abstract on PubMed →
Hypoxia represents a major physiological challenge for prawns and is a problem in aquaculture. Therefore, an understanding of the metabolic response mechanism of economically impor... Read full abstract on PubMed →
07 January 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chrom... 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.