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.
Wild rice (Zizania spp.) seems to have originated in North America and then dispersed into Eastern Asia and other parts of the world. Nutritional analysis shows that wild rice is r... Read full abstract on PubMed →
The efficacy of chitosan and sulfites in inhibiting the oxidation of (+)-catechin in aerated model white wines has been compared by monitoring the browning development and the gene... Read full abstract on PubMed →
AIM: To isolate, fermentatively evaluate and identify black pepper (Piper nigrum L.)-associated bacteria for the microbial decortication of fresh ripened berries and dried black pe... Read full abstract on PubMed →
Xiao et al. Biotechnology for Biofuels 2014, 7:106http://www.biotechnologyforbiofuels.com/content/7/1/106RESEARCH Open AccessAccelerated green process of tetramethylpyrazineproduct... Read full abstract on PubMed →
Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio par... Read full abstract on PubMed →
BACKGROUND: This study was carried out to investigate the total polyphenol (TP), total flavonoid (TF), antioxidative effect and allyl isothyocyanate (ITC) content in different orga... Read full abstract on PubMed →
A venison salchichon was made using varying proportions of olive oil to replace the traditional pork meat and to obtain a healthier product. Six types of salchichon were produced.... Read full abstract on PubMed →
The minimum percentage of pork meat to be added to traditional venison salchichon has been determined in order to ensure a nutritionally healthier product without impairing physico... Read full abstract on PubMed →
A gas chromatographic method based on solid-phase extraction was developed for the simultaneous determination of 16 organophosphorous pesticides in vegetables, fruits and tea, incl... Read full abstract on PubMed →
Among the soybean germplasm in Japan, two varieties, Nishiyamahitashi 98-5 (NH) and Shinanokurakake (SKK), have an intense seaweed-like flavor after cooking. Gas-liquid chromatogra... Read full abstract on PubMed →
An endophytic fungus has been isolated from the lateral roots of lentil (Lens esculenta Moench), growing under mountain ecosystem of Indian Himalayan Region (IHR). While the fungus... Read full abstract on PubMed →
The foodborne illnesses associated with poultry meat due to Salmonella are a major concern in the United States. In this study, the antimicrobial efficacy of carvacrol, eugenol, th... Read full abstract on PubMed →
BACKGROUND: A procedure based on headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS)was developed for the study of the volatile profile... Read full abstract on PubMed →
The present review aims to synthesize our present knowledge about the mechanisms implied in the biosynthesis of volatile compounds in the ripe tomato fruit, which have a key role i... Read full abstract on PubMed →
Volatile compounds in packed and unpacked commercial tofu were extracted by solid phase microextraction fibers and analyzed by gas chromatography-mass spectrometry. The tofu sample... Read full abstract on PubMed →
BACKGROUND: Sturgeon (Acipenser schrencki) were filleted, minced, vacuum-packed and stored at 4 °C. Minced sturgeon muscles were analysed for 10 days to determine biochemical [eigh... Read full abstract on PubMed →
The fruit of Illicium verum Hook. f. (star anise) is used by many as a spice. The fragrance of I. verum fruit is characteristically anise-like. In this study, hexane-extracted I. v... Read full abstract on PubMed →
The objectives of this two-year research were to study the impact of two different farming types, conventional and organic, on the yield and sensory properties of five Lithuanian v... Read full abstract on PubMed →
Bacteriocins are ribosomally synthesized antimicrobial peptides, which have been found in diverse bacterial species of terrestrial origins and some from the sea. New bacteriocins w... Read full abstract on PubMed →
The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha×piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight... 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.