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.
peer-reviewedThe widespread dissemination of species of the lactic acid bacteria (LAB) group in different environments testifies to their extraordinary niche adaptability. Members... Read full abstract on PubMed →
This study aimed to investigate the effect of <i>Lactobacillus plantarum</i> strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions w... Read full abstract on PubMed →
This study investigated the effect of feed supplementation in sows and/or their progeny with two sensory feed additives (FA1: limonene and cinnamaldehyde; FA2: menthol, carvone and... Read full abstract on PubMed →
Chinotto (Citrus myrtifolia Raf.) is a widely diffused plant native from China and its fruits have a wide-spread use in confectionary and drinks. Remarkably, only little has been r... Read full abstract on PubMed →
Citrus fruits have been a commercially important crop for thousands of years. In addition, Citrus essential oils are valuable in the perfume, food, and beverage industries, and hav... Read full abstract on PubMed →
Beef burgers are a popular food choice, due to their taste and convenience. The extensive range of beef burgers with different flavours currently offered on the market is adding to... Read full abstract on PubMed →
Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The concentrations of all 76 components, that were identifi... Read full abstract on PubMed →
Differences in health risks between different styles of smokeless tobacco products (STPs) have prompted interest in their relative levels of toxic chemicals. We report here the dev... Read full abstract on PubMed →
Pinot gris, Riesling, Cabernet franc and Cabernet Sauvignon from a vineyard in Virgil, Ontario, Canada were subjected by cluster thinning to two crop-level treatments (full crop, h... Read full abstract on PubMed →
Brassicaceae plants are renowned for their taste, aroma and trigeminal characteristics; predominantly bitter taste, sulfurous aroma and pungency. Compounds responsible for these se... Read full abstract on PubMed →
Cocoa beans from different geographical and genetic origins show distinct fermentation dynamics which result in different chocolate qualities. In order to understand the effects of... Read full abstract on PubMed →
We investigated the hypocholesterolemic and liver-protective effects of cooked and germinated whole mung beans. Hamsters were fed for 28 days on diets rich in saturated fatty acids... Read full abstract on PubMed →
The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF met... Read full abstract on PubMed →
BACKGROUND: Preparing and producing a healthy new dairy product that attracts consumers is an important issue. Assessing the effects of supplementation of milk with an essential oi... Read full abstract on PubMed →
Banana flour has been recognized as functional ingredient, owing to its healthy nutritional pattern. Nevertheless, unripe and ripe banana flours show different characteristics and... Read full abstract on PubMed →
Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may... Read full abstract on PubMed →
High resolution rotational Terahertz (THz) spectroscopy has been widely applied to the studies of numerous polar gas phase molecules, in particular volatile organic compounds (VOCs... Read full abstract on PubMed →
BACKGROUND: The present research focused on the quality of canned fish. Its primary objective was the quality enhancement of canned Atlantic mackerel (Scomber scombrus) by includin... Read full abstract on PubMed →
The trophic transfer of cyclic methylsiloxanes (cVMS) in aquatic ecosystems is an important criterion for assessing bioaccumulation and ecological risk. Bioaccumulation and trophic... Read full abstract on PubMed →
The purpose of this study was to show how sausages produced with lantern fish (<i>Benthosema pterotum</i>) protein isolate at two levels 4% (sample A) and 2% (sample B), and then,... 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.