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 intramuscular fat (IMF) content is considered an important factor for assessing meat quality, and is highly related to meat flavor. However, in donkey meat, the influences of I... Read full abstract on PubMed →
Due to the similarity in the grain and difference in the market value among many rice varieties, deliberate mislabeling and adulteration has become a serious problem. To check the... Read full abstract on PubMed →
Bioconversion using fungi, as natural factory of many applicable bioactive compounds, as enzymes utilizing agro-residue substrates as a solid, abundant, low-cost growth and enzyme... Read full abstract on PubMed →
Silver carp (Hypophthalmichthys molitrix) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatil... Read full abstract on PubMed →
The name “Vesuvian apricot” refers to numerous varieties originating from the same production area at the foot of Vesuvius and with a long tradition of cultivation. The importance... Read full abstract on PubMed →
Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plu... Read full abstract on PubMed →
In recent years, acidophilic, heat-resistant, and spore-forming spoilage bacteria have been identified in pasteurized or treated by high hydrostatic pressure (HPP) fruit juices. Al... Read full abstract on PubMed →
17 October 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Morphotextural, microbiological, and volatile characterization of flatbread co... Read full abstract on PubMed →
Semi-moist pet foods contain moisture levels ranging from 15 to 40%, making them ideal for mold growth and mycotoxin production. To control spoilage, synthetic mold inhibitors such... Read full abstract on PubMed →
Yellow field peas (<i>Pisum sativum</i> L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and... Read full abstract on PubMed →
<h4>Introduction</h4>During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular... Read full abstract on PubMed →
This study aimed to evaluate and compare the effects of dietary fibers (DFs) of commercially important tree nuts (almond, cashew, hazelnut, pistachio, and walnut) on gut microbiota... Read full abstract on PubMed →
This study aimed to assess the efficacy of a bacterioruberin-rich carotenoid extract (HAE) derived from the halophilic archaea <i>Halorubrum ezzemoulense</i> DSM 19316 in protectin... Read full abstract on PubMed →
Pineapple (Ananas comosus), one of the most flavorful and popular tropical fruits consumed worldwide, is known to contain many volatile organic compounds (VOCs) at varying concentr... Read full abstract on PubMed →
In recent years, recurrent droughts have weakened stone pine (Pinus pinea) forests and facilitated the emergence of harmful pests and diseases, including the Leptoglossus occidenta... Read full abstract on PubMed →
The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to evalua... Read full abstract on PubMed →
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE i... Read full abstract on PubMed →
Introduction: Aroma is a key inherent quality attributes of pepper fruit, yet the underlying mechanisms of aroma compound biosynthesis remain unclear.Methods: In this study, the vo... Read full abstract on PubMed →
<i>Zeugodacus tau</i> (Walker) (Diptera: Tephritidae) is a pest seriously harmful to Solanaceae crops and was found to oviposit on the pepino melon <i>Solanum muricatum</i> (Aiton)... Read full abstract on PubMed →
Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employ... 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.