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.
Myxobacterial terpenoids are rare and only a few myxobacterial terpene synthases are known. A terpene synthase, IbdS, from <i>Polyangium aurulentum</i> sp. SDU3-1 was found to prod... Read full abstract on PubMed →
Several studies have documented the essentiality of breakfast as the most important meal and its significance for the overall wellbeing of human health. However, to accomplish rece... Read full abstract on PubMed →
This study aimed to evaluate the effect of roasting temperature on the flavor characteristics of shelled macadamia kernels (SMKs) employing quantitative descriptive sensory analysi... Read full abstract on PubMed →
This study investigated the effects of three thermal processing methods (microwave, MW; sous-vide, SV; and air frying, AF) on the texture, color, volatile, and nonvolatile componen... Read full abstract on PubMed →
Based on ancient records of "Marching tea" and the flavonoid-rich properties of <i>Lespedeza juncea</i>, this study optimized green tea processing parameters for <i>Lespedeza junce... Read full abstract on PubMed →
Volatile terpenoids are pivotal to fruit aroma and serve as the major aroma-donating volatiles in litchi aril, yet their biosynthetic mechanisms remain largely unknown. By profilin... Read full abstract on PubMed →
Nutritionally crucial unsaturated fatty acids, especially rich in high omega-3 bonds, are very prone to oxidation. This phenomenon makes oxidation stability a substantial challenge... Read full abstract on PubMed →
The inclusion of legumes as functional ingredients in a gluten-free extrusion process has been gaining attention in recent times. In this study, sorghum and germinated lima bean fl... Read full abstract on PubMed →
Currently, the world witnesses a growing interest toward conversion to a plant-based diet due to some behavioral or nutritional reasons. The fried green burger (FGB), which is glob... Read full abstract on PubMed →
This study was aimed at evaluating the physicochemical stability and antimicrobial potential of essential oils (EOs) from <i>Cymbopogon citratus</i> (lemon verbena), <i>Citrus reti... Read full abstract on PubMed →
<i>Melissa officinalis</i> (lemon balm) is a culinary and medicinal herb traditionally used across diverse cultural systems for its cognitive-enhancing and neuroprotective effects.... Read full abstract on PubMed →
The growing demand for safe and natural alternatives to synthetic food preservatives has driven interest in essential oil-based nanoformulations. This study aimed to develop and ch... Read full abstract on PubMed →
The preservation of meat products is challenged by microbial growth, lipid oxidation, and enzymatic spoilage. In this study, a starch-chitosan (S-CS) based active packaging film in... Read full abstract on PubMed →
Efficient resource allocation during fruit expansion and ripening is critical for enhancing mango (<i>Mangifera indica</i> L.) productivity and fruit quality. A study was conducted... Read full abstract on PubMed →
This study investigated the impacts of open field and greenhouse cultivations on the phenological, physicochemical, antioxidant activity, antimicrobial activity, and in silico bioa... Read full abstract on PubMed →
Developing reduced-salt shrimp sauce has become an inevitable trend, while increases the risk of spoilage during its storage. The current quality control criteria for shrimp sauce... Read full abstract on PubMed →
Kombu (Saccharina japonica), a nutrient-rich brown seaweed, exhibits limited nutrient bioaccessibility/bioavailability and unfavorable sensory characteristics, particularly lipid-d... Read full abstract on PubMed →
Several breakdown products, including isothiocyanates (ITCs) are formed by hydrolysis of naturally occurring secondary metabolites in Brassica plants. These compounds are known to... Read full abstract on PubMed →
The fishy odor of salted kelp, mainly derived from halogenated hydrocarbons, sulfur-containing compounds, and free fatty acids, limits its sensory quality and market value. This st... Read full abstract on PubMed →
Kefir, a millennia-old symbiotic fermented dairy product, has emerged as a focal point of research in the global functional foods sector owing to its distinctive organoleptic prope... 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.