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.
In the last 10 years, the majority of the pesticide food control laboratories moved from GC-MS to GC-MS/MS as the preferred analytical technique to address GC amenable compounds. T... Read full abstract on PubMed →
Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four... Read full abstract on PubMed →
<h4>Background</h4>Surgical pain is experienced by inpatients with clinical, disease-related concerns, unknown encounters after surgery, quality of sleep, restrictions in position... Read full abstract on PubMed →
[EN] Citrus fruits are characterized by a complex mixture of volatiles making up their characteristic aromas, being the D-limonene the most abundant one. However, its role on citru... Read full abstract on PubMed →
Detailed characterization in nutrients and phytochemicals with antioxidant activities of 26 kidney beans was performed. The kidney beans contained high levels of dietary fiber (29.... Read full abstract on PubMed →
Probiotics and fermented milk products have attracted the attention of scientists from various fields, such as health care, industry and pharmacy. In recent years, reports have sho... Read full abstract on PubMed →
Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition o... Read full abstract on PubMed →
BACKGROUND: Pectin is related to fruit maturation and loss of flesh firmness. In this research, changes in pectin characteristics, including pectin content, neutral sugar compositi... Read full abstract on PubMed →
Effect of jujube gum (JG; 4, 8 and 12% wt)-based nanoemulsions (NEs) containing nettle essential oil (NEO; 2, 3.5 and 5% wt) as new edible coatings was investigated to preserve Bel... Read full abstract on PubMed →
Topinambour (Helianthus tuberosus L.), also known as the Jerusalem artichoke is a plant, which origins from North America. In XVII century it was brought to the Europe. For ages it... Read full abstract on PubMed →
ISSN: 2320-5407 Int. J. Adv. Res. 5(12), 970-986 970 Journal Homepage: - www.journalijar.com... Read full abstract on PubMed →
BACKGROUND: An advanced strategy for chilled fish preservation, based on the inclusion in ice of an extract of jumbo squid (Dosidicus gigas) skin (JSS), is proposed. Aqueous soluti... Read full abstract on PubMed →
Review Article An Overview of the Biological Effects of Some Mediterranean Essential Oils on Human Health Hazem S. Elshafie and Ippolito Camele School of Agricultural, Forestry, Fo... Read full abstract on PubMed →
Studies examining the use of essential oils as replacements for synthetic insecticides require an understanding of the contribution of each constituent present, interactions among... Read full abstract on PubMed →
Food-derived polysaccharides have advantages over synthetical compounds and have attracted interest globally for decades. In this study, we optimized the cellulase-assisted extract... Read full abstract on PubMed →
Volatile compounds are the major determinants of aroma and flavor in both grapes and wine. In this study, we investigated the emission of volatile and non-volatile compounds during... Read full abstract on PubMed →
SCOPE: The esoteric anti-obesity effects of hyacinth bean (Dolichos lablab L) have largely remained unexplored. Herein, we investigated the anti-obesity mechanisms of hyacinth bean... Read full abstract on PubMed →
BACKGROUND: The formation of acrylamide (AA) in cooked foods has raised human health concerns. AA is metabolized by cytochrome P450 2E1 (CYP2E1) to glycidamide (GA), which forms DN... Read full abstract on PubMed →
Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called "horchata". Seeds are roasted to develop a speci... Read full abstract on PubMed →
A comprehensive kinetic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roasting was proposed based on a multi-response kinetic modeli... 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.