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.
Solvolysis of oil palm empty fruit bunches (EFB) fibres using different solvents (acetone, ethylene glycol (EG), ethanol, water and toluene) were carried out using an autoclave at... Read full abstract on PubMed →
BACKGROUND: Macadamia integrifolia, Macadamia tetraphylla and their hybrids are cultivated for their edible kernels. After harvest, nuts-in-shell are partially dried on-farm and so... Read full abstract on PubMed →
In countries where leishmaniasis is endemic, there are not very many treatment alternatives and most options have problems associated with their use. Plants and their natural produ... Read full abstract on PubMed →
The aroma in fruits is an important attribute of quality that influences consumer's acceptance. This attribute is a complex character determined by a set of low molecular weight vo... Read full abstract on PubMed →
Mushrooms (including fruiting bodies and mycelia) are a food with high nutritional value. This article summarizes the results of proximate composition studies of 38 fruiting bodies... Read full abstract on PubMed →
BACKGROUND: Miso, a fermented soybean paste prepared using koji (rice malt inoculated with Aspergillus oryzae) has been commonly used as a traditional seasoning for several centuri... Read full abstract on PubMed →
Ground Longissimus dorsi of beef were treated with herbal extracts of marjoram, rosemary and sage at concentration of 0.04% (v/w), radiation (2 or 4.5 kGy) or their combination. Tr... Read full abstract on PubMed →
Enterococci represent a considerable proportion of the microbiota in Manchego cheeses. In this study, a total of 132 enterococci isolated from good quality Manchego cheeses from tw... Read full abstract on PubMed →
The optimization of solid-state fermentation conditions for mycelial growth in wheat by culinary-medicinal maitake mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray was studied. T... Read full abstract on PubMed →
Culinary-medicinal maitake mushroom Grifola frondosa (Dicks.: Fr.) S.F. Gray mycelium was inoculated into wheat, a new product was formed after fungal fermentation, and its nonvola... Read full abstract on PubMed →
Madeira wine, a fortified wine produced in Madeira Island, is a special wine among all types of wine due its specific winemaking process. The aim of this chapter is to describe imp... Read full abstract on PubMed →
Aroma composition was analyzed in grape musts from five Vitis vinifera red cultivars (Pedral, Sousón, Caíño Redondo, Espadeiro and Mencía) grown in Galicia (NW Spain) with the aim... Read full abstract on PubMed →
Fractionation of the polyphenols constituting a food grade lingonberry extract (Vaccinium vitis-idaea) highlighted a composition more complex than described until now in the berry.... Read full abstract on PubMed →
Samples of fresh rocket "Eruca Sativa" were stored either alone or with the addition of lettuce "Lollo verde" leaves under two different atmosphere modifications (5% O(2) and 10% C... Read full abstract on PubMed →
Volatile Components of Whole and Different Plant Parts of Bastard Balm(Melittis melissophyllum L., Lamiaceae) Collected in Central Italy andSlovakiaby Filippo Maggi*a), Pavol Márt... Read full abstract on PubMed →
Sumac is the common name for a genus (Rhus) with >250 individual species of flowering plants in the family Anacardiaceae. These plants are globally distributed in temperate an... Read full abstract on PubMed →
Volatile esters are key compounds of kiwifruit flavour and are formed by alcohol acyltransferases that belong to the BAHD acyltransferase superfamily. Quantitative RT-PCR was used... Read full abstract on PubMed →
Broccolini (Brassica oleracea Italica × Alboglabra) is a hybrid of broccoli and kai-lan, Chinese broccoli. To date, no report on antitumor activity of Broccolini (NOT Broccoli) is... Read full abstract on PubMed →
Broccolini (Brassica oleracea Italica x Alboglabra) is a cross between broccoli and kai-lan (Chinese broccoli), which contains abundant glucosinolates. The intact glucosinolates ar... Read full abstract on PubMed →
BACKGROUND: In the tubers of Jerusalem artichoke (Helianthus tuberosus L.) the main carbohydrate is the well-known prebiotic inulin, which is a good growth substrate for gut microo... 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.