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 use of untoasted woods was not previously considered for white wine aging. Thus, this work focuses on the comparative analysis of phenolic composition, wood volatile compounds... Read full abstract on PubMed →
Phthalates or phthalate esters (PAEs) have become a serious concern due to their toxicity and risks of migration from contact materials to food matrices and the environment. The ai... Read full abstract on PubMed →
Sunlight exposure of grape clusters is frequently reported to influence grape aromas greatly. Among them, the effects of full shading (FS) of clusters on fruit quality and volatile... Read full abstract on PubMed →
The clustered mountain mint, Pycnanthemum muticum, is a pleasant-smelling, native North American plant. Despite its wide geographical presence across the United States and Canada,... Read full abstract on PubMed →
Petroleum-based plastic packaging materials have negative impacts on the environment and food safety. Natural biopolymer-based food packaging materials are the proper substitutes f... Read full abstract on PubMed →
Volatilomics is the study of the total biogenic volatile organic compounds (BVOCs) produced by an organism. This field has been used to assess organism and ecosystem health, as wel... Read full abstract on PubMed →
Inflammatory bowel diseases are characterized by chronic intestinal inflammation and alterations in the gut microbiota composition. <i>Bacteroides fragilis</i>, which secretes oute... Read full abstract on PubMed →
Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developi... Read full abstract on PubMed →
Investigating the diversity of a given species could give clues for the development of autochthonous starter cultures. However, few studies have focused on the intraspecies diversi... Read full abstract on PubMed →
Oral potentially malignant disorders (OPMD) are a group of lesions carrying the risk of developing into cancer. The gold standard to predict which lesions are more likely to underg... Read full abstract on PubMed →
Traditional medicine uses the roots and rhizomes of <i>Polygonum bistorta</i> L. (Polygonaceae) to treat cough, bronchitis, and other respiratory infections. Our goal was to gain i... Read full abstract on PubMed →
The conching process plays a key role in determining the sensory and rheological properties of dark chocolate. To further understand this process, changes in the chocolate mass dur... Read full abstract on PubMed →
The present study focused on the optimization of the QuEChERS extraction method for the determination of 61 pesticide residues and associated health risk assessment in 144 samples... Read full abstract on PubMed →
Bisphenol A (BPA) is a chemical produced in large quantities for use primarily in the production of polycarbonate plastics, which has risks for human health. This study aimed to in... Read full abstract on PubMed →
This study investigated the effects of hot air drying (HAD), infrared-assisted hot air drying (IR-HAD), vacuum freeze drying (VFD), and pulsed-vacuum drying (PVD) on the drying cha... Read full abstract on PubMed →
This study introduces a multidisciplinary approach to investigate bioactive food metabolites often overlooked due to their low concentrations. We integrated an in-house food metabo... Read full abstract on PubMed →
Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropria... Read full abstract on PubMed →
Strawberries are valued for their aroma, which is mainly determined by volatile organic compounds (VOCs). Wild strawberries, with broader and more intense VOC profiles, are especia... Read full abstract on PubMed →
Dragon fruit, which is native to northern South America and Mexico, has become a significant crop in tropical and subtropical regions worldwide, including Vietnam, China, and Austr... Read full abstract on PubMed →
In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, m... 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.