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.
This study focuses in investigating the fatty acid contents of surviving infected hybrid grouper fed with oleic acid immunostimulant. After a 6-week feeding trial, Epinephelus fusc... Read full abstract on PubMed →
Abstract The determination of optimal levels of green tea amount and brewing time would have a crucial role in the accumulation of desired aromatic volatile compounds to meet world... Read full abstract on PubMed →
Parasitoid biological control agents rely heavily on olfaction to locate their hosts. Chemical cues associated with hosts and non-hosts are known to influence the expression of hos... Read full abstract on PubMed →
The present study comprises the second part of our previous work that dealt mainly with the phytochemical and physicochemical characterization of commercial unroasted green coffee... Read full abstract on PubMed →
Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this wo... Read full abstract on PubMed →
Using specially trained canines in forensic analysis to identify individual human scents is a well-established method, capitalizing on dogs' exceptional olfactory abilities. This s... Read full abstract on PubMed →
Food fraud, such as the adulteration of extra virgin olive oil (EVOO), is found to cause substantial negative impacts on both the economy and the health of consumers. This work was... Read full abstract on PubMed →
Despite the high energetic cost of the reduction of sulfate to H2S, required for the synthesis of sulfur-containing amino acids, some wine Saccharomyces cerevisiae strains have bee... Read full abstract on PubMed →
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fru... Read full abstract on PubMed →
This study aimed to compare the composition of fatty acids in goat milk during lactation with human milk, as well as analyze the differences in their interaction with odor and meta... Read full abstract on PubMed →
Abstract A method for the determination of eight benzenes (BTEXs) and twelve chlorobenzenes (CBs) in goat’s milk by headspace solid-phase microextraction-gas chromatography-mass sp... Read full abstract on PubMed →
The aim of this study was to investigate the impact of different concentrations (3% and 6%) of two ingredients (paste and flour) obtained from the valorization of date fruit coprod... Read full abstract on PubMed →
The flower buds of three <i>Panax</i> species (PGF: <i>P. ginseng</i>; PQF: <i>P. quinquefolius</i>; PNF: <i>P. notoginseng</i>) widely consumed as health tea are easily confused i... Read full abstract on PubMed →
To explore the difference in metabolism and transcription between seeds experiencing space flight and ground seeds after morphological post ripening, this study utilized ginseng se... Read full abstract on PubMed →
Seasonings like garlic, ginger, and scallion provide spicy and masking flavor or aroma in vegetables. However, the method or technique used for drying these spices can affect the f... Read full abstract on PubMed →
This study endeavors to examine the levels of risk factors in alcoholic beverages and propose mitigation strategies. GC-MS analysis was utilized to assess risk factors in various d... Read full abstract on PubMed →
Methanol is a toxic alcohol contained in alcoholic beverages as a natural byproduct of fermentation or added intentionally to counterfeits to increase profit. To ensure consumer sa... Read full abstract on PubMed →
Gelatin is a versatile raw material extensively used in the food, cosmetics, and pharmaceutical industries. It is produced globally by partially hydrolyzing collagen derived from p... Read full abstract on PubMed →
Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on th... Read full abstract on PubMed →
This study provides the fatty acid profile, presence of Omega 3 fatty acids (ω3FAs) and therapeutic potential of the skin of Garfish (<i>Belone belone</i>), a highly nutritious fis... 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.