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.
This study evaluated the probiotic properties (stability at different pH values and bile salt concentration, auto-aggregation and co-aggregation, survival in the presence of antibi... Read full abstract on PubMed →
Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)Interested in publishing with us? Contact [email protected] d... Read full abstract on PubMed →
Understanding overconsumption starts with knowledge of how separate factors influence our eating behavior. Food cues such as food odors are known for their effect on general appeti... Read full abstract on PubMed →
Excessive intake of sugar-rich foods leads to metabolic syndrome. D-Psicose (Psi) not commonly found in nature, is noncalorie sweetener with a suppressive effect on the blood gluco... Read full abstract on PubMed →
We studied Paysandisia archon (Burmeister) (Lepidoptera: Castniidae: Castniinae) courtship behavior to provide a detailed qualitative and quantitative description of male and femal... Read full abstract on PubMed →
Saccharomyces cerevisiae MERIT.ferm was used as mono- and mixed-cultures with Williopsis saturnus var. mrakii NCYC500 in mango wine fermentation. A ratio of 1:1000 (Saccharomyces:W... Read full abstract on PubMed →
OBJECTIVE: To review and discuss the latest information on agroindustrial, functional and nutritional value of one of the most produced/consumed fruit crop in México: The mango. ME... Read full abstract on PubMed →
BACKGROUND: Chicory coffee is produced from traditional raw materials. Other materials are added to improve its aroma. The aim of this study was to test new raw materials with a hi... Read full abstract on PubMed →
The impact of bioprocessing on lingonberry flavour was studied by sensory evaluation and chemical analysis (organic acids, mannitol, phenolic compounds, sugars and volatile compoun... Read full abstract on PubMed →
The enantiomer ratios of chiral volatile organic compounds in rapeseed, chestnut, orange, acacia, sunflower and linden honeys were determined by multi-dimensional gas chromatograph... Read full abstract on PubMed →
Lipid deterioration of two lean fish species, saithe (Pollachius virens) and hoki (Macruronus novaezelandiae), during frozen storage at -20 and -30°C (up to 18months) was studied.... Read full abstract on PubMed →
Lipid decomposition of saithe (Pollachius virens) light and dark muscles was monitored during frozen storage at -25°C of raw (up to 18 months) and cooked products. Samples were coo... Read full abstract on PubMed →
Reducing spoilage and indicator bacteria is important for microbiological stability in meat and meat products. The objective was to evaluate the effect of different doses of gamma... Read full abstract on PubMed →
Physico-chemical and sensory characteristics of lamb meat were evaluated in crossbred ram lambs from Merino ewes and Oxford Down, Texel, Charollais, Suffolk and Merinolandschaf sir... Read full abstract on PubMed →
BACKGROUND: Vegetables and fruits are rich in vitamins, minerals and, dietary fiber and contribute to the prevention and improvement of obesity and metabolic syndrome. However, ina... Read full abstract on PubMed →
Glycosides are an important potential source of aroma and flavour compounds for release as volatiles in flowers and fruit. The production of glycosides is catalysed by UDP-glycosyl... Read full abstract on PubMed →
Background. The leaves of Pandanus odoratissimus Linn have been widely used in Ayurveda to treat a variety of common and stress related disorders. In the present investigation, hyd... Read full abstract on PubMed →
Pandanus odoratissimus Linn. (family: Pandanaceae) is traditionally recommended by the Indian Ayurvedic medicines for treatment of headache, rheumatism, spasm, cold/flu, epilepsy,... Read full abstract on PubMed →
The efficiency and dynamics of simultaneous kenaf biomass decomposition by basidiomycetous fungi and actinobacteria were investigated. After 8weeks of incubation, up to 34wt.% of t... Read full abstract on PubMed →
Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also stron... 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.