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.
Sacha inchi seed oil is a food matrix rich in bioactive constituents, mainly polyunsaturated fatty acids. In this study, the characteristics of color, carotenoid content, tocophero... Read full abstract on PubMed →
The aim of this study deals with characterize the volatile profiles of gluten free flours and bakery products. An appropriate HS-SPME/GC-MS methods for the quantification analyses... Read full abstract on PubMed →
Background Aroma significantly influences the quality of rambutan seed oil. Nonetheless, few studies have examined the volatile composition of rambutan seed oil. Thus, there is a n... Read full abstract on PubMed →
Highlights • Flavor properties of hemp seed oil were determined using e-sensors and GC–MS/O.• The sweetness of hempseed oil tends to increase with roasting.• Main volatile compound... Read full abstract on PubMed →
Hempseed oil (HSO) is extremely rich in unsaturated fatty acids, especially linoleic (18:2 n-6) and α-linolenic (18:3 n-3) acids, which determine its high sensitivity to oxidative... Read full abstract on PubMed →
Invasive fungal infections (IFI) pose a significant health burden, leading to high morbidity, mortality, and treatment costs. This study aims to develop and characterize nanomicell... Read full abstract on PubMed →
In this study, tiger nut oils produced by cold pressing were characterized by means of physicochemical, compositional, and sensory analyses. The major fatty acids were oleic (70.4%... Read full abstract on PubMed →
The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely... Read full abstract on PubMed →
Flavor is a significant factor in determining the popularity of freshwater fish. However, freshwater fish can easily spoil during storage, producing an unpleasant odor. Little rese... Read full abstract on PubMed →
The prevalence of overweight and obesity is increasing worldwide. Common comorbidities related to obesity, significantly polygenic disorders, cardiovascular disease, and heart cond... Read full abstract on PubMed →
<i>Tamarindus indica</i> L., is widely used tree in ayurvedic medicine. Here, we aimed to understand the presence of important constituents in seeds and peel of Tamarind fruits and... Read full abstract on PubMed →
The objective of this study was to investigate the effect of verjuice on beef <i>M. biceps femoris</i> (BF). BF blocks were marinated with 30%, 70%, and 100% verjuice solutions con... Read full abstract on PubMed →
The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwa... Read full abstract on PubMed →
Long-term oral ingestion of unheated yuzu seed oil in humans reduces lipid peroxides in the blood. Moreover, yuzu seed oil contains limonin, which can induce antioxidant and anti-i... Read full abstract on PubMed →
Citrus black spot (Phyllosticta citricarpa, CBS) is an important fungal disease that causes rind blemishes and affects quality of citrus fruits. The response of citrus to CBS in te... Read full abstract on PubMed →
In this study, the dynamic effects of ultrasonic treatment (0-400 W) on the volatile flavor compounds of pumpkin juice under different storage periods were investigated systematica... Read full abstract on PubMed →
Aroma quality is a key focus for apple juice producers and consumers alike. This study explored how pectin affects aroma release in apple juices. Initially, study selected 14 typic... Read full abstract on PubMed →
Sensory thresholds of hotness and pungent odour were determined from 120 chilli users. Three groups of Light (L), Moderate (M), and Heavy (H) chilli users were categorised based on... Read full abstract on PubMed →
There are amount of aroma compounds and taste compounds in Zanthoxylum bungeanum, which make it have a unique aroma and taste. Molecular sensory science, as an interdisciplinary te... Read full abstract on PubMed →
Pepper (Piper nigrum Linn.), and its key pungent constituent piperine (an alkaloid), has long been one of the world's most popular spices. Interestingly, it is one of the only culi... 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.