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 early development of agriculture in the New World has been assumed to involve early farming in settlements in the Andes, but the record has been sparse. Peanut (Arachis sp.), s... Read full abstract on PubMed →
Flavor preference learning is mediated by associations with other liked tastes (flavor-taste learning) or calories (flavor-nutrient learning). The present study asked whether flavo... Read full abstract on PubMed →
Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase mi... Read full abstract on PubMed →
Improved flavor characteristics of soy protein hydrolysates are needed so that soy protein ingredients with valuable properties can be used in food applications. The primary object... Read full abstract on PubMed →
Data on the reproductive biology of the Annonaceae are rather fragmentary, particularly for paleotropical species. The pollination ecology and breeding system of the Sri Lankan end... Read full abstract on PubMed →
An olfactory receptor (OR) multigene family is responsible for the well-developed sense of smell possessed by terrestrial tetrapods. Mammalian OR genes had diverged greatly in the... Read full abstract on PubMed →
The metabolic pathways of lactic acid bacteria that influence bread quality are coupled to the central carbon flux by the availability of cofactors influencing the cellular and env... Read full abstract on PubMed →
In recent years, scientific research on wheat gluten proteins has followed three main directions aimed at (1) finding relationships between individual genetic alleles coding for gl... Read full abstract on PubMed →
Dietary antioxidants are often defined by in vitro measures of antioxidant activity. Such measures are valid indicators of the antioxidant potential, but provide little evidence of... Read full abstract on PubMed →
AIMS: To determine the metabolic and functional properties of lactobacilli isolated from caper fermentation. METHODS AND RESULTS: A collection of 58 lactobacilli from fermentation... Read full abstract on PubMed →
Higher-quality Touriga Nacional (TN) wines are characterized by a fruity-citric aroma described as sweet and fresh citrus evoking the bergamot fruit (Citrus bergamia). In fact, “be... Read full abstract on PubMed →
Polychlorinated biphenyls (PCBs) were commercially produced between 1959 and 1984 in eastern Slovakia. Improper handling led to a highly contaminated local environment and high lev... Read full abstract on PubMed →
This study was conducted to investigate the sensory interactions between various organic acids and flavorants in 3 types of ramen soup ('beef,' seafood, and 'kimchi') when types an... Read full abstract on PubMed →
The phthalate esters are a group of industrial chemicals considered to have endocrine-disrupting properties. The most common tonnage product among these, di-2-ethylhexyl phthalate... Read full abstract on PubMed →
Herbal materials are known to present significant challenges with regard to designing credible placebos. This study intended to demonstrate the possibility of designing placebo mat... Read full abstract on PubMed →
The ability of Aspergillus oryzae for the production of tannase by solid state fermentation was investigated using cashew apple bagasse (CAB) as substrate. The effect of initial wa... Read full abstract on PubMed →
Microorganisms in the rumen degrade nutrients to produce volatile fatty acids and synthesize microbial protein as an energy and protein supply for the ruminant, respectively. Howev... Read full abstract on PubMed →
Thirteen essential oils were examined for their antioxidant activity using three different assay systems. Jasmine, parsley seed, rose, and ylang-ylang oils inhibited hexanal oxidat... Read full abstract on PubMed →
A means to accelerate fish sauce fermentation without adversely affecting fish sauce quality was investigated. Starter cultures prepared from Virgibacillus sp. SK33, Virgibacillus... Read full abstract on PubMed →
Abstract Flavour is an important consumer attractive that directly influences the success of food products on the market. The determination of odorous molecules and their identific... 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.