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 purpose of this study was to document colour and texture associations to odours using a variety of odours including both pleasant and unpleasant odours, some of which were like... Read full abstract on PubMed →
The passion fruit hybrid cultivar 'Passion Dream' (PD) produces two cycles of fruiting per year, in the summer and winter. Self-hybridization of PD created various lines, including... Read full abstract on PubMed →
Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proce... Read full abstract on PubMed →
UNLABELLED: Plant essential oils have previously been shown to exhibit antimicrobial activities against various microorganisms. In this study, cold pressed terpeneless Valencia ora... Read full abstract on PubMed →
Product 1 (82.25% valencene), product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) were isolated from sweet orange oil by combined usage of molec... Read full abstract on PubMed →
An easy, simple and efficient analytical method was standardized and validated for the estimation of residues of chlorantraniliprole in different vegetables comprising brinjal, cab... Read full abstract on PubMed →
Oil palm empty fruit bunch pellets were subjected to pyrolysis in a multimode microwave (MW) system (1 kW and 2.45 GHz frequency) with and without the MW absorber, activated carbon... Read full abstract on PubMed →
The volatile composition of white Agudelo, Blanco lexitimo, Godello and red Serradelo cultivars (NW Spain) harvested at two different stages of ripening have been evaluated. C6-com... Read full abstract on PubMed →
Vigna aconitifolia sprouts (Moth bean sprouts, MBS) were analyzed for their nutritional and antioxidant properties during sprouting. Sprouting for six days led to a 7.0 fold increa... Read full abstract on PubMed →
The main hindrance in the use of polyhydroxyalkanoates (PHAs) as a replacement for existing petroleum-based plastics is their high production cost. The carbon source accounts for 5... Read full abstract on PubMed →
The volatile compounds of raw and fresh-cut pineapple (Ananas comosus [L.] Merr.) heated at 150, 175, 200 and 225C were determined and compared. The major volatiles in raw pineappl... Read full abstract on PubMed →
A novel GC-MS method was developed for the determination of acrylamide, which is applicable to a variety of processed foods, including potato snacks, corn snacks, biscuits, instant... Read full abstract on PubMed →
Salt-tolerant yeasts are very important for the flavor formation in soy sauce fermentation production. A halophilic aromatic yeast was isolated on the basis of the molecular biolog... Read full abstract on PubMed →
The effects of salt concentrations (0-15.0%) and drying methods on the quality of dried milkfish were studied. The results showed that the levels of aerobic plate counts, total col... Read full abstract on PubMed →
The antimicrobial activity of oregano has been attributed mainly to the presence of volatile compounds found in its essential oil (EO), mainly carvacrol and thymol. The search for... Read full abstract on PubMed →
Sinalbin degradation products in mild yellow mustard paste were investigated. The analyzed material consisted of a mild yellow mustard paste condiment and ground white mustard se... 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 →
Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed cheese, and sour crea... Read full abstract on PubMed →
Maple sap processing and microbial contamination are significant aspects that affect maple syrup quality. In this study, two sample sets from 2005 and 2008 were used to assess the... Read full abstract on PubMed →
La viabilidad de los tratamientos con radiación ultravioleta (UV-C) a 254 nm como proceso no térmico para la conservación de ovoproductos líquidos fue evaluada desde el punto de vi... 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.