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.
BACKGROUND: Oriental melon is one of the most popular crops for its nutritional and flavour quality. Components that determine melon quality, such as sugar, colour, texture, flavou... Read full abstract on PubMed →
A high viability of probiotics in food product, with a living cells threshold of 107 /cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is a... Read full abstract on PubMed →
BACKGROUND: In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated.... Read full abstract on PubMed →
Off-flavor is a major challenge to the quality of farm-raised catfish fillet. In this work, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spe... Read full abstract on PubMed →
Absolute is the plant aroma isolate mostly used in the food and fragrance sectors. The use of organic solvents constitutes the most commonly used method for obtaining this aroma. H... Read full abstract on PubMed →
OBJECTIVES: The menopausal transition is the time from the onset of menstrual changes until one year after the final menstrual period. During this phase, perimenopausal women exper... Read full abstract on PubMed →
Cetacean adipose tissues contain an extremely very wide variety of acyl-chains present in triacylglycerols and / or wax esters. In addition, changes in the lipid composition across... Read full abstract on PubMed →
The essential oil of Aloysia triphylla (EOAT) is a promising product with potential use in aquaculture systems. This study evaluated hematological/biochemical responses and surviva... Read full abstract on PubMed →
Cinnamon is a traditional herbal drug, but more importantly, it is used as a flavor compound in the production of foodstuff. Due to the content of significant concentrations of cou... Read full abstract on PubMed →
The aim of this study was to evaluate the influence of the lactic acid fermentation on volatile compounds of melon and cashew apple juices. The effect of the fermentation processin... Read full abstract on PubMed →
Aims: The Lactobacillus casei group represents a widely explored group of lactic acid bacteria, characterized by a high level of biodiversity. In this study, the genetic and phenot... Read full abstract on PubMed →
<i>Candida albicans</i> can form biofilms composed of yeast, hyphal, and pseudohyphal elements, and <i>C. albicans</i> cells in the hyphal stage could be a virulence factor. The pr... Read full abstract on PubMed →
In this present study, we have described the diversity of nine <i>Ocimum</i> genotypes naturally grown in the Dakshin Dinajpur district of West Bengal, India. Their diversity was d... Read full abstract on PubMed →
Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different... Read full abstract on PubMed →
Essential oil (EO) is a mixture of low molecular weight constituents that are responsible for its characteristic aroma. These constituents include terpenoid and non‐terpenoid hydro... Read full abstract on PubMed →
Physical properties, flavor characteristics and antioxidant properties of the red mature peppers of Shimatogarashi (Capsicum frutescens) were compared to Takanotsume peppers (Capsi... Read full abstract on PubMed →
BACKGROUND: Red pepper seeds account for 450-500 g kg-1 of the total pepper weight and are often discarded as waste. In this study, process optimization and characterization of fra... Read full abstract on PubMed →
Capparis spinosa is a wild and cultivated bush, which grows mainly in the Mediterranean Basin. Unopened flower buds, called capers are used in the Mediterranean cuisine as flavorin... Read full abstract on PubMed →
<h4>Background</h4>In Europe, almost 87.6 million tonnes of food waste are produced. Despite the high biological value of food waste, traditional management solutions do not consid... Read full abstract on PubMed →
The aroma profile of raw truffles, of truffle sauces, and of natural and artificial truffle flavored oils made from or made to imitate Tuber magnatum, Tuber melanosporum, and Tuber... 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.