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.
Fenoxaprop-P-ethyl (FE) can effectively control weeds in rice fields, but it has been found to cause phytotoxicity in rice. In this study, the phytotoxicity of FE was mitigated by... Read full abstract on PubMed →
Pepper (Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh pepper... Read full abstract on PubMed →
The content of polycyclic aromatic hydrocarbons (PAHs) in a traditional Spanish smoked sausage known as 'Botillo del Bierzo' was analysed. The determination and quantification of P... Read full abstract on PubMed →
Chinese bacon is highly esteemed by consumers worldwide due to its unique aroma. The composition of volatile organic compounds (VOCs) varies significantly among different types of... Read full abstract on PubMed →
The effects of microwave drying (MD), hot air drying (HAD), vacuum hot air drying (VD), and vacuum freeze drying (VFD) on the volatile profiles of Penaeus vannamei were investigate... Read full abstract on PubMed →
<i>Pandanus amaryllifolius</i>, known as Pandan, serves as a coloring agent and spice in food. The effects of lactic acid bacteria (LAB) on Pandan are underexplored. This study aim... Read full abstract on PubMed →
Pandan (<i>Pandanus amaryllifolius</i> Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a... Read full abstract on PubMed →
Papaver genus, commonly known as popies, is a valuable source of alkaloids used in medicine, including papaverine, morphine, codeine, and thebaine. We isolated six endophytic funga... Read full abstract on PubMed →
Essential oils (EOs) and oleoresins (ORs) are plant-derived extracts that contain both volatile and non-volatile compounds used for flavoring, coloring, and preservation. In the fo... Read full abstract on PubMed →
In this study, we aimed to investigate the quality characteristics, antioxidant activity, and sensory traits of meringue Jeung-pyun with different amounts of cacao bean husk powder... Read full abstract on PubMed →
Recently, the number of patients diagnosed with dementia has increased. The World Health Organization (WHO) estimates that 50 million patients suffer from dementia. Although severa... Read full abstract on PubMed →
The flowers of Quararibea funebris are used to make a traditional drink called tejate, to which they add aroma, flavor and consistency. The study aims to profile the morphoanatomy... Read full abstract on PubMed →
This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey fr... Read full abstract on PubMed →
Thesis (M.S.)--Michigan State University. Food Science - Master of Science, 2024Dietary recommendations for reducing added sugar and increasing the intake of whole grains, fruits,... Read full abstract on PubMed →
A number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming... Read full abstract on PubMed →
Certain plants like <i>Rosemarinus officinalis</i>, <i>Lavandula angustifolia</i> and <i>Origanum vulgare</i> have been used in the food industry for centuries. <i>Cymbopogon winte... Read full abstract on PubMed →
<h4>Research background</h4>Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere pac... Read full abstract on PubMed →
This study aimed to enhance “Pecorino” type ovine cheese by adding Moringa oleifera leaves powder (MOLP). Cheese-making trials, conducted at industrial level, used raw ewes’ milk a... Read full abstract on PubMed →
Reduced-fat labneh, while offering health benefits, often presents a challenge due to its diminished nutritional profile compared to full-fat varieties. Microalgae, such as Spiruli... Read full abstract on PubMed →
Labneh is a popular fermented dairy product, which contemporarily has diversified into a varied range of styles, formulated with the inclusion of multiple additives, and is sourced... 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.