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.
Rats were trained using olfactometry and operant conditioning to discriminate among homologous fatty acids, homologous aldehydes, and a series of unrelated odors. Their memory for... Read full abstract on PubMed →
North American ginseng (Panax quinquefolium L.) oil was saponifed and the unsaponifiable matter trimethylsilylated. The phytosterol fraction of hexane-extracted, air-dried seed was... Read full abstract on PubMed →
The European rabbit (Oryctolagus cuniculus) uses the secretion of the chin gland in the maintenance of social status. Previous work has concentrated on secretion collected directly... Read full abstract on PubMed →
A polymerase chain reaction (PCR) assay was developed to differentiate meat of Ceylon spotted deer (Axis axis ceylonensis), Ceylon hog deer (A. porcius oryzus), Ceylon sambhur (Cer... Read full abstract on PubMed →
A proficiency testing round was undertaken to assess the performance of laboratories to measure acrylamide in a sample of crispbread. Retail samples of crispbread were ground to a... Read full abstract on PubMed →
This study investigated the genotypic characteristics of selected and wild homofermentative thermophilic lactobacilli strains during ripening of Comté cheeses, made into two cheese... Read full abstract on PubMed →
The cocoa roasting process at different temperatures (at 125 and 135 degrees C for 3 min, plus 44 and 52 min, respectively, heating-up times) was evaluated by measuring the initial... Read full abstract on PubMed →
Myosmine has been regarded as a specific tobacco alkaloid until investigations pointed out that nuts and nut products constitute a significant source of myosmine. In the present st... Read full abstract on PubMed →
Canola oil, with and without added alpha-tocopherol and ascorbyl palmitate, was used to deep-fat frying potatoes once per day for 10 day or once per week for 10 weeks. Changes in c... Read full abstract on PubMed →
Olfaction is crucial to spotted hyenas (Crocuta crocuta), yet there are no controlled studies of their reactions to odors. In Experiment 1, the authors examined responses of captiv... Read full abstract on PubMed →
Grains of 26 Turkish wheat cultivars and advanced breeding lines were used in this study. Simple correlations between a number of quality parameters to predict bulgur yield and bul... Read full abstract on PubMed →
The work presents some results from the evaluation of microbiological (total bacterial count, coliform bacteria, moulds and yeasts) and sensory (shape, odour, colour, taste, consis... Read full abstract on PubMed →
The fatty acid composition and total fatty acid content of seeds from 36 blackcurrant genotypes developed at the Scottish Crop Research Institute were examined. A rapid small-scale... Read full abstract on PubMed →
Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea (Sen-cha). Application of the aroma extract diluti... Read full abstract on PubMed →
Bamboo shoots (Phyllostachys pubescens) were fermented and prepared in a traditional Taiwanese manner. Static and dynamic headspace extractions of volatile compounds were conducted... Read full abstract on PubMed →
Approximately 30-50% of individuals who are allergic to natural rubber latex (NRL) show an associated hypersensitivity to some plant-derived foods, especially freshly consumed frui... Read full abstract on PubMed →
Effects of food materials were investigated on removal of several kinds of thiols, sulfides, and disulfides, which arise from vegetables of Allium species during food preparation a... Read full abstract on PubMed →
Bovine rumen fluid was fermented anaerobically over 48 h with cottonseed, corn, alfalfa, or a mixture of these substrates in anaerobic mineral buffer. Samples taken at different in... Read full abstract on PubMed →
The effect of CO2 and diacetyl, alone or in combination, on spoilage microflora in ground beef was determined. Ground beef was treated with 20, 30, or 40% CO2 for 22 days (study I)... Read full abstract on PubMed →
Strained yogurt, labneh, produced by straining cow's milk set yogurt in cloth bags, was stored at 5, 15, and 25 degrees C, and changes in microbial counts, pH, titratable acidity,... 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.