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.
Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato pee... Read full abstract on PubMed →
The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxida... Read full abstract on PubMed →
The aim of this study was to assess and compare fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of different s... Read full abstract on PubMed →
Enzymatic treatment for juice extraction is most commonly used now a days. The enzymatic process is claimed to offer a number of advantages over mechanical-thermal comminution of s... Read full abstract on PubMed →
Although several chlorophyll metabolites have been shown to exert prominent benefits to human health when consumed, the battery of linear chlorophyll derivatives (phyllobilins) pre... Read full abstract on PubMed →
Pistachios are rich in health-promoting bioactive compounds such as B vitamins, γ-tocopherol, polyphenols and dietary fiber, which could contribute to the reduction of colon cancer... Read full abstract on PubMed →
Aquaculture plays an important role in supplying the fresh fish. However its production is dominated by only few long-established species that in turn limit the variety of availabl... Read full abstract on PubMed →
Lipoxygenase (LOX) is an important contributor to aroma compounds in most fresh produce; however, little is known about the LOX pathway in pepino (Solanum muricatum Aiton) fruit. W... Read full abstract on PubMed →
The effect of four frying processes (vegetable salad, stir frying, pan frying, and deep frying) on fatty acid composition of ten vegetable oils (peanut oil, soybean oil, rapeseed o... Read full abstract on PubMed →
This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695μg/kg) were roasted at... Read full abstract on PubMed →
Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the presence of androstenone and skatole. The aim of the study was to assess the sensi... Read full abstract on PubMed →
In the last decades, the development of new technologies applied to lipidomics has revitalized the analysis of lipid profile alterations and the understanding of the underlying mol... Read full abstract on PubMed →
Industrial by-product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of <i>Citrus sinensis</i> and to... Read full abstract on PubMed →
Cold pressed oils from huanglongbing (HLB) symptomatic (SY) and asymptomatic (AS) Hamlin and Valencia oranges were assessed for 2 y (2014 to 2015 and 2015 to 2016 seasons) with 2 h... Read full abstract on PubMed →
Citrus essential oils (CEOs) are important flavors in the food and confectionary industries. A lipase process was proposed for enhancing the flavor profiles and increasing the prop... Read full abstract on PubMed →
Volatile composition and sensory characteristics of onion powders prepared by convective drying at different temperatures (50, 70, and 90°C) were investigated. Dipropyl disulfide w... Read full abstract on PubMed →
Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The sti... Read full abstract on PubMed →
Oats are a good source of soluble dietary fiber, especially β-glucan, which has outstanding functional and nutritional properties. β-Glucan is considered to be the major active com... Read full abstract on PubMed →
The detection of the aromatic profile of a food is relevant for the comprehension and the definition of the volatile fraction of product. Additionally, the identification of the mo... Read full abstract on PubMed →
Abstract Both the fruits and stems of Heracleum maximum Bartram, a common Apiaceae found throughout northern North America, have been traditionally consumed as spice and food by Am... 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.