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.
Lipids play a significant role in aroma formation. However, lipid variations and their impact on aroma during the processing of quail meat remain unknown. Therefore, a comprehensiv... Read full abstract on PubMed →
The present study aimed to investigate the impact of various concentrations of ginger and cinnamon oils as antibiotic substitutes on some blood biochemical parameters, antioxidant... Read full abstract on PubMed →
The objective of the present study was to evaluate a blend of functional oils (FO) composed of copaiba and garlic essential oils, pepper oleoresin and cashew nut liquid to mitigate... Read full abstract on PubMed →
Mangosteen pericarp (MP) is abundant in bioactive compounds but is often discarded as waste, leading to environmental pollution. This study compared the extraction of dried MP usin... Read full abstract on PubMed →
Mangosteen (<i>Garcinia mangostana</i> L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instea... Read full abstract on PubMed →
Volatile compounds are important determinants affecting fruit flavor. Previous study has identified a bud mutant of ‘Ehime 38’ (Citrus reticulata) with different volatile profile.... Read full abstract on PubMed →
Lactic acid bacteria fermentation generates pyroglutamic and butyric acid, two metabolites that influence the flavour of foods and could significantly benefit human health. In li... Read full abstract on PubMed →
Effect of the shifting from multi-layer systems towards recyclable mono-material packaging solutions on the shelf-life of portioned semi-hard cheeseNiccolò Renoldi , Sonia Calliga... Read full abstract on PubMed →
Background: It is currently estimated that around 50 % of fig production in Spain is not marketed and it is wasted, increasing the quantity of food loss. It is necessary to highlig... Read full abstract on PubMed →
The purpose of this study was to clarify effects of water changes on the quality and volatile compounds of Penaeus monodon during frozen storage. The content of immobilized water d... Read full abstract on PubMed →
Macrobrachium rosenbergii is a highly valuable prawn species in aquaculture due to its current growing demand in the market. However, various bacterial diseases caused by Vibrio pa... Read full abstract on PubMed →
Modified atmosphere packaging (MAP) alters the gaseous composition of air surrounding packaged goods to prevent deleterious oxidation associated reactions. MAP has been adopted for... Read full abstract on PubMed →
This study investigates the Chinese market's physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis,... Read full abstract on PubMed →
The rising cost of wheat flour and incidences of celiac disease, an intolerance to gluten in wheat products, have created the need to explore ingredients, especially alternative fl... Read full abstract on PubMed →
Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorpora... Read full abstract on PubMed →
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee's volatile compound profile and sensory quality. Three types of coffee were... Read full abstract on PubMed →
Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different con... Read full abstract on PubMed →
To clarify the characteristic aroma compounds and flavor discrepancies of five Chinese typical pig species, headspace-solid phase microextraction gas chromatography-olfactometry-ma... Read full abstract on PubMed →
This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract-infused edible chitosan coating on fresh-cut fruit salads (comprising apple, pineapple, p... Read full abstract on PubMed →
Supercritical fluid extraction using carbon dioxide (SFE-CO<sub>2</sub>) brings a convincing advance in the production of plant oils used in cosmetics, in fortified foods and dieta... 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.