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.
UNLABELLED: The objectives of this study were to measure sensory texture attributes of 5 types of almonds (blanched slivered, natural sliced, whole blanched, whole dry roasted, and... Read full abstract on PubMed →
Green leaf bug Apolygus lucorum (Meyer-Dür) is one of the major pests in agriculture. Management of A. lucorum was largely achieved by using pesticides. However, the increasing pop... Read full abstract on PubMed →
The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity... Read full abstract on PubMed →
To express its optimum flavor, aromatic rice variety should be planted at a specific location. Elevation and soil types are generally considered as the main influencing factors. In... Read full abstract on PubMed →
A wide-scope screening method was developed for the detection of pesticides in fruit and vegetables. The method was based on gas chromatography coupled to a hybrid quadrupole time-... Read full abstract on PubMed →
We analysed the effect of enriched housing on the sensory meat quality and fatty acid composition of longissimus muscle in 60 entire Rasa Aragonesa lambs, housed indoors for 5 week... Read full abstract on PubMed →
Queso fresco (QF), a fresh Hispanic cheese has been linked to outbreaks and recalls caused by Listeria contamination. The use antimicrobial treatments may be a potential solution.... Read full abstract on PubMed →
Pet food palatability depends on first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture, and flavor. Sensory analysis of pet foods m... Read full abstract on PubMed →
Barley husks, rye bran, and a fiber residue from oat milk production were processed by heat pretreatment, various separation steps, and treatment with an endoxylanase in order to i... Read full abstract on PubMed →
BACKGROUND: Fermented fish products, commonly consumed in south-east Asia, are used as condiments that contribute to people's nutritional sources and as seasonings to improve food... Read full abstract on PubMed →
139 p.El consumo de carne de ovino y caprino en España ha registrado en la última década una fuerte reducción y, por ello, entre los agentes involucrados están surgiendo diferentes... Read full abstract on PubMed →
The effect of different thermal processing conditions just after fermentation on physicochemical parameters and sensory attributes of salami and chorizo slices dried by Quick-Dry-S... Read full abstract on PubMed →
The Codex Alimentarius gives recommendations to prevent carcinogenic polycyclic aromatic hydrocarbons (PAH) (represented by benzo(a)pyrene (BaP)) contamination during processing of... Read full abstract on PubMed →
BACKGROUND: Succinic acid (SA) has become a prominent biobased platform chemical with global production quantities increasing annually. Numerous genetically modified E. coli strain... Read full abstract on PubMed →
The organophosphorous hydrolase (PTE) from Brevundimonas diminuta is capable of degrading extremely toxic organophosphorous compounds with a high catalytic turnover and broad subst... Read full abstract on PubMed →
BACKGROUND: Recently, interest in the utilization of corncob residue (CCR, with high lignin of 45.1%) as a feedstock for bioethanol has been growing. Surfactants have been one of t... Read full abstract on PubMed →
Tomato, melon, grape, peach, and strawberry primarily accumulate soluble sugars during fruit development. In contrast, kiwifruit (Actinidia Lindl. spp.) and banana store a large am... Read full abstract on PubMed →
BACKGROUND: The use of edible plants is an integral part of dietary behavior in the West region of Cameroon. Dorstenia psilurus (Moraceae) is widely used as spice and as medicinal... Read full abstract on PubMed →
Biogenic volatile organic compounds (BVOCs) affect both atmospheric processes and ecological interactions. Our primary aim was to differentiate between BVOC emissions from above- a... Read full abstract on PubMed →
The Mediterranean diet is rich in fruits and vegetables and has been associated with a variety of health benefits including cancer prevention. One aspect of the diet that has not r... 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.