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.
This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been ass... Read full abstract on PubMed →
Malacostracan crustaceans display a large diversity of sizes, morphs and life styles. However, only a few representatives of decapod taxa have served as models for analyzing crusta... Read full abstract on PubMed →
14 October 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Study of Lactococcus lactis during advanced ripening stages of model cheeses c... Read full abstract on PubMed →
The aroma of a cheese is one of the key quality parameters and signs of distinguishing certain cheese types by consumers. Therefore, the aim of this paper is review the existing kn... Read full abstract on PubMed →
The importance of a gluten-free diet (GFD) in the treatment of celiac disease and other gluten-related disorders is undisputable. However, strict GFD often lead to nutritional imba... Read full abstract on PubMed →
The aim of this study was to determine the effects of pig fodder supplementation on lipid oxidation of Longissimus dorsi (L. dorsi ) after frozen storage at -20 °C ± 1 °C for nine... Read full abstract on PubMed →
The effect of the partial replacement of cocoa butter (CB) by cocoa butter equivalent (CBE) in the release of volatile compounds in dark chocolate was studied. The fatty acid profi... Read full abstract on PubMed →
Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon, and gravel filters. The aim of this study was to determine the inf... Read full abstract on PubMed →
In this study, solid-state fermentation (SSF) was proposed as an alternative approach to obtain optically pure forms of one of the most common aroma compounds, whisky lactone. Fila... Read full abstract on PubMed →
CITATION: Mafata, M., et al. 2018. Measuring thiols in single cultivar South African red wines using 4,4-dithiodipyridine (DTDP) derivatization and ultraperformance convergence chr... Read full abstract on PubMed →
An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing sugars in honey and various processed foods in acidic environments when they are heated through t... Read full abstract on PubMed →
A total 320 samples of edible oils and fats (Oils-236; Vanaspati- 45; Ghee-39) were sampled from 107 sampling sites in India and were evaluated for their fatty acid profile. This i... Read full abstract on PubMed →
Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder... Read full abstract on PubMed →
Syzygium aromaticum L., commonly named clove, is widely used in the food industry due to its antioxidant and antibacterial capabilities. However, little information is available re... Read full abstract on PubMed →
The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders from the United Kingdom and Scandinavian region. The flavor properties were established... Read full abstract on PubMed →
Using high-performance liquid chromatography coupled to high-resolution electrospray ionization quadrupole time-of-flight mass spectrometry (HPLC/ESI-Q-TOF-MS), we have developed a... Read full abstract on PubMed →
This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types o... Read full abstract on PubMed →
The present study performed three experiments to establish a practical prevention strategy for the ectoparasitic flagellate Ichthyobodo salmonis and ciliate Trichodina truttae in h... Read full abstract on PubMed →
Chinese chive (jiu cai) is a popular vegetable in China and has a unique flavour and aroma. The molecular basis of the characteristic fragrance and nutritional properties of Chines... Read full abstract on PubMed →
Aroma-active compounds in the peel and pulp of Chinese quince fruits were extracted by high-vacuum distillation (HVD) and headspace solid-phase microextraction (HS-SPME) methods an... 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.