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.
The consumption of asparagus is associated with the production of malodorous urine with considerable interindividual variability (IIV). To characterize the urinary odor kinetics af... Read full abstract on PubMed →
Luwak Coffee is considered high class coffee in the international market for its specialty taste. Aroma is one of the most important components of coffee. Coffee aroma compounds ar... Read full abstract on PubMed →
Despite numerous studies, the identity of the compounds that are responsible for 'stone fruit' aroma in wine has not been conclusively established. This study focussed on wine vari... Read full abstract on PubMed →
Volatile compounds in 'Sweetheart' lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) technique was... Read full abstract on PubMed →
The first article of a two-article series presents pervaporation (PV) of volatile aroma compounds from fruit juice hydrolates (plum, apple, blackcurrant and cherry). The purpose of... Read full abstract on PubMed →
We developed an on-packaging colorimetric sensor label that can detect the aldehyde emission of apples based on Methyl Red. The sensor label was constructed using printable inks on... Read full abstract on PubMed →
PTR-ToF-MS has been recently employed as a quick, easy and sensitive alternative to GC-MS for the analysis of volatile compounds in food. In the present work, PTR-ToF-MS was applie... Read full abstract on PubMed →
Phenylpropenes such as eugenol, chavicol, estragole, and anethole contribute to the flavor and aroma of a number of important herbs and spices. They have been shown to function as... Read full abstract on PubMed →
In the present study, we evaluated the changes in quality that can occur during the distribution of nonheated anchovy ( Engraulis japonicus) fish sauce after packaging. The pH valu... Read full abstract on PubMed →
Inicialmente se desarrolló una metodología de extracción con disolvente y se comparó con la metodología SAFE. Posteriormente se hicieron estudios del tiempo máximo de congelación d... Read full abstract on PubMed →
Seed oils from oleaginous plants are rich in fatty acids (FAs) that play important roles in the health of the consumers. Recent studies indicate that FA also can play an important... Read full abstract on PubMed →
Olfaxin, which is a BNIP2 and Cdc42GAP homology (BCH) domain-containing protein, is predominantly expressed in mitral and tufted (M/T) cells in the olfactory bulb (OB). Olfaxin and... Read full abstract on PubMed →
BACKGROUND: A simple and solvent-free method was developed for the authentication of commercial spices. The similarities between gas chromatographic fingerprints were measured usin... Read full abstract on PubMed →
Cooked ham is more prone to spoilage than other meat products, making preservation a key step in its commercialisation. One of the most promising preservation strategies is the use... Read full abstract on PubMed →
The aim of the study was to evaluate the effect of essential oils obtained from Thymus vulgaris L., Origanum vulgare L., Origanum majerana L., Mentha × piperita L. and Allium ursin... Read full abstract on PubMed →
BACKGROUND: Alfalfa (Medicago sativa L.) is one of the most important forage resources in the world due to its high nutritive value. However, its nutritional quality decreases duri... Read full abstract on PubMed →
Lipid composition in the reproductive and somatic tissues were investigated for female albacore tuna, Thunnus alalunga, in the western Indian Ocean, between latitude 18-21°S and lo... Read full abstract on PubMed →
This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the... Read full abstract on PubMed →
Adzuki bean seed coats contain a variety of pigments with potential bioactivity, including polyphenols, such as proanthocyanidin. To clarify the structure of the pigments from adzu... Read full abstract on PubMed →
Modern consumers are much aware of potential health benefits of food and food ingredients. The food industry has been constrained to develop new products with improved sensory, nut... 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.