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 Italian hazelnut (Corylus avellana L.) cultivar "Tonda Gentile Trilobata" (TGT) is covered by protected geographical indication "Nocciola Piemonte" and is well-known as the bes... Read full abstract on PubMed →
Many feedlot finishing diets include wheat when the relative wheat prices are low. This study was conducted to examine the responses in ruminal pH and fermentation as well as site... Read full abstract on PubMed →
This study aimed at characterizing the sensory quality of Italian PDO dry-cured Parma, San Daniele and Toscano hams, applying a multi-disciplinary approach. Ham sensory profile as... Read full abstract on PubMed →
The free amino acid and nucleotide contents of dry-cured ham, shoulder and loin from two genetic lines selected from pigs according to the paternal allele (homozygous AA and hetero... Read full abstract on PubMed →
Identification of volatile flavour compounds of hoki (Macruronus novaezelandiae) and orange roughy (Hoplostethus atlanticus) oils has been carried out. Flavour compounds were extr... Read full abstract on PubMed →
This research project evaluated biogas production using anaerobic co-digestion of pig manure and elephant grass silage in large scale to delivered transportation directly for cars.... Read full abstract on PubMed →
Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the world's wine-producing nations. It is an extremely flexible... Read full abstract on PubMed →
The objective of this study was to assess aroma quality of gochujang using purge and trap, simultaneous steam distillation and solvent extraction (SDE), and headspace solid-phase m... Read full abstract on PubMed →
Carp species forms the bulk of the aquaculture production in India and studies have shown that the filleting waste of these species, particularly skin can be a good source of gelat... Read full abstract on PubMed →
BACKROUND The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfur-containing components. In this study, it... Read full abstract on PubMed →
Wine aging in barrels is carried out to increase stability and achieve more complex aromas. In the last few years, however, the practice of macerating wine with small fragments of... Read full abstract on PubMed →
<h4>Background</h4>Sensory properties of foods promote and guide consumption in hunger states, whereas satiation should dampen the sensory activation of ingestive behaviors. Such a... Read full abstract on PubMed →
<h4>Unlabelled</h4>Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addi... Read full abstract on PubMed →
Iodine is an essential micronutrient of the human diet. Deficiency of iodine is diffused in many areas of the world and mild deficiency is present also in developed countries aroun... Read full abstract on PubMed →
Enzymatic and microbial conversion of flour components during bread making determines bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are inter... Read full abstract on PubMed →
Roasted Trichosanthes kirilowii seeds have much more intense flavor than the raw seeds, and are commonly used as food and in the preparations of many medicinal formulations. Volati... Read full abstract on PubMed →
This study was carried out to find out the effect of supplying gamma linolenic acid (GLA) on laying performance and egg quality. A hundred twenty of 30 weeks old hyline brown layin... Read full abstract on PubMed →
Volatile compounds are responsible for the wine "bouquet", which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor,... Read full abstract on PubMed →
Producers of processed anchovies have developed hazard analysis and critical control points (HACCP) to guarantee the quality of their products. Nonetheless there is a lack of objec... Read full abstract on PubMed →
Effects of inhaled essential oils (EOs) cannot be explained by pharmacological mechanisms alone. The study aimed to investigate the effects of pleasantness of and expectancies evok... 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.