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 assess the effect of mango pulp inclusion (which mimicked the maceration stepin grape wine fermentation) on the fermentation dynamics and chemical prof... Read full abstract on PubMed →
We developed an in vitro method to assess pet food ingredients safety. Canine bone marrow-derived mesenchymal stem cells (BMSC) were differentiated into enterocyte-like cells (ELC)... Read full abstract on PubMed →
The study analysed the effect of frozen storage duration (FSD) on lamb sensory quality. Trained panel evaluated Longissimus lumborum aged for 1d in unfrozen carcass plus 3d in modi... Read full abstract on PubMed →
A unique method to produce highly optically-active l-lactic acid and soil amendments that promote plant growth from food waste was proposed. Three Bacillus strains Bacillus subtili... Read full abstract on PubMed →
The article by Aiso et al. titled "Compared with the intake of commercial vegetable juice, the intake of fresh fruit and komatsuna (Brassica rapa L. var perviridis) juice mixture r... Read full abstract on PubMed →
Suboptimal nutrition is a leading cause of poor health. Nutrition and policy science have advanced rapidly, creating confusion yet also providing powerful opportunities to reduce t... Read full abstract on PubMed →
Nanotechnology refers to the new aspect of science modifies its physical, chemical and biological properties leading to new applications or enhanced utility. Keeping the pace with... Read full abstract on PubMed →
[EN] This work represents the final step of a series of studies on the formulation of strawberry products with partial replacement of sucrose by healthier sugars such as fructose a... Read full abstract on PubMed →
This study was designed to elucidate the quality changes in meat products, especially ready-to-eat (RTE) meat products under irradiation. Raw turkey breast meat, cooked turkey brea... Read full abstract on PubMed →
In Southeast Asia the native honey bee species Apis cerana is often attacked by hornets (Vespa velutina), mainly in the period from April to November. During the co-evolution of th... Read full abstract on PubMed →
Frugivorous tephritid fruit flies have lineages with high levels of host generalism. These insects use olfaction to locate fruits, but how they are able to recognize the odors of s... Read full abstract on PubMed →
Flavour determinants in tea infusions and their changes during manufacturing processes were studied using Camellia sinensis cultivars 'Bai-Sang Cha' ('BAS') possessing significant... Read full abstract on PubMed →
The aim of this work was to produce liqueurs from "minor" citrus fruits, such as kumquat and grapefruit, characterize their volatile fraction and evaluate their acceptability by a... Read full abstract on PubMed →
The present study focuses on the effect of different levels of red grape pomace (1 and 2%, w/w) on the color changes, lipid oxidation (TBARS), antioxidant activity, microbial count... Read full abstract on PubMed →
To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal compone... Read full abstract on PubMed →
During must fermentation by Saccharomyces cerevisiae strains thousands of volatile aroma compounds are formed. The objective of the present work was to adapt computational approach... Read full abstract on PubMed →
BACKGROUND: Fat is the primary source of the volatiles that determine the characteristic flavors of animal products. Because unsaturated fatty acids (UFAs) contribute to changes in... Read full abstract on PubMed →
The present study was undertaken to monitor organochlorine, organophosphate, and synthetic pyrethroid pesticide residues in butter (n = 55) and ghee (n = 56) samples collected from... Read full abstract on PubMed →
The herbicide atrazine is known to impact negatively olfactory-mediated behaviors in aquatic animals. We have shown that atrazine exposure has deleterious effects on olfactory-medi... Read full abstract on PubMed →
An effective method for determining four commonly detected paraben preservatives (methyl, ethyl, propyl and butyl paraben) in marketed seafood is presented. This method employs mat... 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.