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.
OBJECTIVE: To evaluate the composition of fatty acids in some foods available in the Brazilian market in which there was a claimed reduction in the amount of trans fatty acids. Als... Read full abstract on PubMed →
During sparkling wine aging, a narrow interaction is established between wine and lees of second fermentation, which remain in contact during long periods. In order to contribute t... Read full abstract on PubMed →
BACKGROUND: Rye products have previously been shown to induce comparatively low post-prandial insulin responses; irrespectively of their glycaemic indices (GI). However, the mechan... Read full abstract on PubMed →
The volatile composition of different apple varieties of Malus domestica Borkh. species from different geographic regions at Madeira Islands, namely Ponta do Pargo (PP), Porto Sant... Read full abstract on PubMed →
In the present work, the monitoring of the evolution of the different phytosanitary products employed in the production of a Sherry wine vinegar has been carried out. The study cov... Read full abstract on PubMed →
We have screened an odorant compound library and discovered molecules acting as chemical signals that specifically activate both G-protein-coupled olfactory receptors (ORs) on the... Read full abstract on PubMed →
Rosemary leaves, "Rosmarinus officinalis", possess a variety of antioxidant, anti-tumoral and anti-inflammatory bioactivities. We hypothesized that rosemary extract could enhance a... Read full abstract on PubMed →
The effect of the drying temperature on the volatile components and sensory acceptance of the Roselle (Hibiscus sabdariffa) extract in powder was investigated. The Roselle extracti... Read full abstract on PubMed →
Monounsaturated fatty acids (MUFAs) are important constituents of dietary fats. While cis-configurated isomers belong to the classic fatty acids of food, trans-fatty acids are susp... Read full abstract on PubMed →
Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from... Read full abstract on PubMed →
Nelson Sauvin (NS) is a unique hop cultivar that was bred and grown in New Zealand. This hop gives a specific flavor (exotic fruit-like, white wine-like) to finished beers. However... Read full abstract on PubMed →
Rainbow trout ( Oncorhynchus mykiss ) were fed a diet containing either fish oil or rapeseed oil and with or without 200 mg/kg carotenoid (either astaxanthin or canthaxanthin). A t... Read full abstract on PubMed →
Distinct forms of memory can be highlighted using different training protocols. In Drosophila olfactory aversive learning, one conditioning session triggers memory formation indepe... Read full abstract on PubMed →
Mammalian females have long been known to release olfactory attraction in their offspring. Mammary odor cues control infant state, attention and directional responses, delay distre... Read full abstract on PubMed →
Poppy seed is a popular substance of many traditional Slovak cakes. We can eat quite great amount of it, sometimes more than 50 g. Existing problem in interpreting the results of o... Read full abstract on PubMed →
This study aimed to reduce post-harvest losses of pineapple local variety egbenana by the transformation of juice into vinegar through biotechnological process. Vinegar was produce... Read full abstract on PubMed →
The purely olfactory odorants coumarin, octanoic acid, phenylethyl alcohol, and vanillin had been found to be consistently identified when presented retronasally but could not be i... Read full abstract on PubMed →
There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was under... Read full abstract on PubMed →
Three canned fish species--Pacific saury (Cololabis saira), Pacific herring (Clupea harengus) and Baltic sprat (Sprattus sprattus)--most common and popular in Russia, were analyzed... Read full abstract on PubMed →
Objectives of this work were studying physico-chemical change and heat stability of olive oils flavoured by selected Tunisian aromatic plants. Flavoured olive oils were prepared by... 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.