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: White asparagus is one of the 30 vegetables most consumed in the world. This paper unifies the stages of their sensory quality control. The aims of this work were to de... Read full abstract on PubMed →
At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as... Read full abstract on PubMed →
Ageing is one of the most important and most costly factors determining the quality of distilled beverages.As part of a broader study that investigated techniques for the rapid ind... Read full abstract on PubMed →
As part of a broader study that investigated techniques for the rapid induction of the needed ageing character inbrandy products, the effect of oak wood toasting on quality and che... Read full abstract on PubMed →
Recently, our transcriptomic analysis has identified some functional genes responsible for oil biosynthesis in developing SASK, yet miRNA-mediated regulation for SASK development a... Read full abstract on PubMed →
In this study, the 4(5)-methylimidazole (4(5)-MI) levels in various 144 brown coloured foods and beverages were determined. The brown coloured foods and beverages were 62 processed... Read full abstract on PubMed →
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil... Read full abstract on PubMed →
Twenty-eight commercial herb liqueurs, elaborated by maceration of aromatic and medicinal plants in grape marc distillate, were analysed. Thirty-two volatile compounds were identif... Read full abstract on PubMed →
Current approaches to reconstruct subsistence and dietary trends in ancient hunter-gatherer societies include stable isotope analyses, but these have focused on human remains, cook... Read full abstract on PubMed →
The aim of this work was to evaluate the effects of microbial transglutaminase (mTG) and sourdough on gluten-free (GF) flours. Besides deamidation and incorporation of amines, mTG... Read full abstract on PubMed →
Two outbreaks of salmonellosis were linked to the consumption of raw almonds from California in 2001 and 2004. As a result, federal regulations were developed, which mandate that a... Read full abstract on PubMed →
Citation: Van Bibber-Krueger, C. L., Miller, K. A., Aperce, C. C., Alvarado-Gilis, C. A., Higgins, J. J., & Drouillard, J. S. (2016). Effects of crystalline menthol on blood metabo... Read full abstract on PubMed →
Nonthermal techniques for microbial decontamination are becoming more common for ensuring food safety. In this study, a corona discharge plasma jet (CDPJ) was used for inactivation... Read full abstract on PubMed →
The current global food system must adapt to the expected growth of world population (about 9 billion individuals by 2050). This adaptation will probably include an increased consu... Read full abstract on PubMed →
The purposes of this study were to investigate the effects of two different pekmez production methods namely open pan evaporation (OPE) and vacuum evaporation (VE) on the final pro... Read full abstract on PubMed →
Szechuan peppers, famous for their unique sensation and flavor, are widely used as a food additive and traditional herbal medicine. Zanthoxylum bungeanum and Z. armatum are both co... Read full abstract on PubMed →
Because there are few scientific reports about the use of oak chips during the aging of rosé wines, in addition to the growing wine market in México and the demand for new products... Read full abstract on PubMed →
The particular characteristics of growth and development of mushrooms in nature result in the accumulation of a variety of secondary metabolites, several of them with biological ac... Read full abstract on PubMed →
Meat Science 111 (2016) 27–37 Contents lists available at ScienceDirect Meat Science j ourna l homepage: www.e lsev ie r .com/ locate /meatsc iComparison of entire male and immunoc... Read full abstract on PubMed →
The aim of this work was to determine the microorganisms present and to investigate their metabolites that cause spoilage of many goose sausages produced in Friuli, a northeast reg... 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.