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.
Migraine is a chronic recurring headache for which no complete treatment has been found yet. Therefore, finding new treatment approaches and medicines is important. In this review,... Read full abstract on PubMed →
Celery is a commercially important seed spice belonging to the family Umbelliferrae. Celery is used in various forms such as fresh herb, stalk, seeds, oil, and oleoresin for flavor... Read full abstract on PubMed →
The potential of multispectral imaging of autofluorescence to map sensory flavour properties and fluorophore concentrations in cod caviar paste has been investigated. Cod caviar pa... Read full abstract on PubMed →
Although caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for s... Read full abstract on PubMed →
Visualization using the immediate early gene Arc revealed sparser and more robust odor representations in the anterior piriform cortex of adult rats when odor was associated with w... Read full abstract on PubMed →
Cinnamon (Cinnamomum zeylanicum, and Cinnamon cassia), the eternal tree of tropical medicine, belongs to the Lauraceae family. Cinnamon is one of the most important spices used da... Read full abstract on PubMed →
Perceptual integration of sensory input from our two nostrils has received little attention in comparison to lateralized inputs for vision and hearing. Here, we investigated whethe... 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 →
The impact of yeasts on food production, quality and safety is closely linked with their ecology and biological activities. Recently, as a consequence of the relationship betwe... Read full abstract on PubMed →
The efforts for finding the natural preservatives with nontoxicity and nonirritancy have encouraged the scientists to research among the medicinal plants. The preservative efficacy... Read full abstract on PubMed →
Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but L... Read full abstract on PubMed →
OBJECTIVES: Milk fat globule membrane (MFGM) found in buttermilk is rich in unique bioactive proteins. Several studies suggest that MFGM proteins possess biological activities such... Read full abstract on PubMed →
The known confectionery spreadable cream product category includes well-known cocoa - hazelnut pastes as well as peanut butter, products that became very popular in the last decade... Read full abstract on PubMed →
Diacetyl possesses a butter-like flavor and has been widely used as a flavoring agent. It forms from sugars and lipids via various bacteria and heat treatment in various foods and... Read full abstract on PubMed →
The chemical and volatile composition as well as sensory profile of five brown edible seaweeds collected in the United Kingdom, was evaluated. The ash content was 190–280 mg/g, NaC... Read full abstract on PubMed →
The objectives of this PhD research were: i) to evaluate the use of bread making process to increase the content of β-glucans, resistant starch, fructans, dietary fibers and phenol... Read full abstract on PubMed →
Pairing foods with liked flavors repeatedly can increase preferences for those foods. We compared the effectiveness of associative conditioning (pairing vegetables with sweetened a... Read full abstract on PubMed →
Brie cheeses were high pressure (HP)-treated at 400 or 600 MPa, on days 14 or 21 after manufacture, to prevent over-ripening. HP-treatment reduced total free fatty acid content of... Read full abstract on PubMed →
Grape brandy is a spirit drink produced by wine distillation and is matured in wooden casks. According to legislation, it can be characterised by the geographical area where the gr... Read full abstract on PubMed →
Japanese cuisine has provided satisfying meals by fully utilizing the characteristic aroma and taste of katsuodashi (dried bonito broth), though it is not rich in sugars or fats. K... 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.