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 data obtained with a polar or non-polar gas chromatography (GC) column coupled to ion mobility spectrometry (IMS) has been explored to classify Iberian ham, to detect possible... Read full abstract on PubMed →
This study was performed to investigate the volatile compounds for the characteristic aroma in jabuticaba fruit distributed in southern and central regions of Brazil. The present w... Read full abstract on PubMed →
[EN] The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, was... Read full abstract on PubMed →
Volatile organic compounds (VOCs) provide animals with multiple cues about location, type, and condition of valuable resources such as food. In particular, odour cues are often ess... Read full abstract on PubMed →
Sacha inchi (Plukenetia volubilis L.) is native to the Peruvian Amazon and is recognised in other parts of the world as a sustainable crop with viable commercial applications. In r... Read full abstract on PubMed →
Verjuice is an unfermented juice produced by pressing unripe grapes used as acidifying in food preparations. In this study, the drivers of consumers’ liking of three acidic salad s... Read full abstract on PubMed →
u n i ve r s i t y o f co pe n h ag e n Københavns Universitet Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-... Read full abstract on PubMed →
Effects of using ground woody plants in Rambouillet wether lamb (n = 48) feedlot diets on carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits w... Read full abstract on PubMed →
The current study investigates pharmaceutically important bioactive compounds in the fruits of Physalis ixocarpa. Two different extractions methods were used to study its effect on... Read full abstract on PubMed →
Hispanic-style fresh cheeses, such as Queso Fresco (QF), have been linked to numerous listeriosis outbreaks in the United States. In this work, we have studied the antilisterial be... Read full abstract on PubMed →
Queso Fresco (QF), a fresh Hispanic-style cheese, is often associated with Listeria monocytogenes outbreaks and recalls. Queso Fresco's susceptibility to bacterial contamination is... Read full abstract on PubMed →
UNLABELLED: This study was undertaken to investigate the effects of hydrocolloids when used as fat replacers on the physicochemical properties of Labneh. Four combination sets of c... Read full abstract on PubMed →
BACKGROUND: Our study was conducted in two stages; the first stage was to examine the fructose fermentation profile by Lactobacillus (Lb.) casei FEGY9973. The second stage was to i... Read full abstract on PubMed →
Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since an... Read full abstract on PubMed →
Many consumers use the term "gu-soo" to describe the flavor characteristics of traditional Doenjang (fermented soybean paste). The objective of this study was twofold: 1) to define... Read full abstract on PubMed →
The Himalayas have provided shelter to the various communities for thousands of years and have remained the cradle for the origin of diverse cultures and traditions. The Himalayan... Read full abstract on PubMed →
Food Research International 44 (2011) 1843–1855Contents lists available at ScienceDirectFood Research Internationalj ourna l homepage: www.e lsev ie r.com/ locate / foodresVolatile... Read full abstract on PubMed →
BACKGROUND Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO... Read full abstract on PubMed →
Morels are edible mushrooms appreciated worldwide for their savory flavor. Morels have been in use in traditional medicine for centuries, due to their health-related benefits, and... Read full abstract on PubMed →
There is little information about Kazachstania slooffiae which dominates among other yeasts in the pigs' intestine. Therefore, the aims of this study were to characterise the yeast... 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.