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.
Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fin... Read full abstract on PubMed →
Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy... Read full abstract on PubMed →
To investigate in detail the volatilomes of various Brassicaceae species, landraces, and accessions, and to extract specific volatile markers, volatile aroma compounds were isolate... Read full abstract on PubMed →
In this study, the influence of a new plant-based biostimulant (Bortan) on physiological and aromatic traits of rocket (<i>Diplotaxis tenuifolia</i> L. var. Pamela) was monitored b... Read full abstract on PubMed →
<h4>ABSTRACT</h4> Cheese, oldest dairy product which is used to preserve the nutrients of milk for long time. It is available in different shapes, sizes, flavors and textures. Rico... Read full abstract on PubMed →
The present study aims to characterize the artisanal saffron ricotta cheese produced from the whey of Piacentinu Ennese protected designation of origin (PDO) cheesemaking, includin... Read full abstract on PubMed →
Improving rice eating and cooking quality (ECQ) is one of the primary tasks in rice production to meet the rising demands of consumers. However, improving grain ECQ without comprom... Read full abstract on PubMed →
Aroma is an important aspect of wine quality and consumer appreciation. The volatile organic compounds (VOCs) and olfactory profiles of Merlot dry red wines from the Eastern Foothi... Read full abstract on PubMed →
There is an increasing market share of dealcoholized wines due to rise in patronage by wine consumers. However, the aroma of such wines deteriorates the more the alcohol content is... Read full abstract on PubMed →
Microshoot cultures of the North American endemic Salvia apiana were established for the first time and evaluated for essential oil production. Stationary cultures, grown on Schenk... Read full abstract on PubMed →
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice af... Read full abstract on PubMed →
Seaweeds (green algae, red algae and brown algae) are rich in nutrients, and incorporating algae into the human diet can provide important health benefits. However, consumer accept... Read full abstract on PubMed →
Nutrient deficiency has resulted in impaired growth and development of the population globally. Microgreens are considered immature greens (required light for photosynthesis and gr... Read full abstract on PubMed →
This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials... Read full abstract on PubMed →
Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGCinnamon (Cinnamomum spp.) is one of the oldest spices known to humankind and is used in culinary and tradit... Read full abstract on PubMed →
This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FA... Read full abstract on PubMed →
Pruning canes from grape vines are valuable byproducts that contain resveratrol and other health-boosting stilbenoids. This study aimed to assess the effect of roasting temperature... Read full abstract on PubMed →
Neuroinflammation is considered to have a prominent role in the pathogenesis of Alzheimer's disease (AD). Microglia are the resident macrophages of the central nervous system, and... Read full abstract on PubMed →
Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination b... Read full abstract on PubMed →
Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures an... 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.