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 aim of this study was to investigate the effect of ambient odor exposure on appetite, salivation and food intake. 32 normal-weight young women (age: 21.4±5.3year; BMI: 21.7±1.9... Read full abstract on PubMed →
Milk powder is an important ingredient in the confectionary industry but its variable nature has consequences for the quality of the final confectionary product. This paper demonst... Read full abstract on PubMed →
The effect of Maillard reaction products (MRPs), formed during the production of dark malts, on the synthesis of higher alcohols and esters in beer fermentations was investigated b... Read full abstract on PubMed →
Wheat is the most common concentrate fed to dairy cows in Australia, but few studies have examined the effects of wheat feeding on enteric methane emissions, and no studies have co... Read full abstract on PubMed →
Grasses such as wheat and barley constitute some of the main crops currently cultivated worldwide. Cultivation of wild cereals such as Hordeum spontaneum (wild barley) and Triticum... Read full abstract on PubMed →
The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids was requested to evaluate 53 flavouring substances attributed to the Flavouring Group Evaluation... Read full abstract on PubMed →
Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit win... Read full abstract on PubMed →
Babassu oil extraction is the main income source in nut breakers communities in northeast of Brazil. Among these communities, babassu oil is used for cooking but also medically to... Read full abstract on PubMed →
1 Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus 1 mykiss) feed: effect on sensory profile according to static and dynamic evaluations 2 3 RUNNING... Read full abstract on PubMed →
Rumen microbes can adapt to feed additives, which may make the decrease in enteric CH4 production upon feeding an additive a transient response only. This study investigated altern... Read full abstract on PubMed →
Changes in essential oils (EOs) content and composition of lemon verbena leave at different packaging methods (packaged with air, nitrogen, or under vacuum) and during storage peri... Read full abstract on PubMed →
Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabiliz... Read full abstract on PubMed →
Myeolchi jeotgals (MJs) were prepared with purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt (BS) melted 3 times at 10% and 20% (w/w) concentrations, and ferment... Read full abstract on PubMed →
Although various kinds of organic molecules are known to occur in fossils and rocks, most soft tissue preservation in animals is attributed to melanin or porphyrins. Lipids are par... Read full abstract on PubMed →
Interactions of food proteins and lipids under oxidative conditions may lead to alterations in food texture as well as loss of nutritional and sensory quality. Oxidative and physic... Read full abstract on PubMed →
Differently to amino acid degradations produced by carbohydrate-derived reactive carbonyls, amino acid degradations produced by lipid oxidation products are lesser known in spite o... Read full abstract on PubMed →
In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we meas... Read full abstract on PubMed →
Verjuice is the unfermented juice obtained from unripe grape berries, typically thinned fruit that is normally discarded. Despite a long history of use as a food ingredient, verjui... Read full abstract on PubMed →
Citrus junos Tanaka (yuzu) has a strong characteristic aroma, and hence, yuzu juice is used in a number of Japanese foods. We herein evaluated the functional compounds of yuzu juic... Read full abstract on PubMed →
<i>Citrus junos</i> Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice t... 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.