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 prevention and controlled growth of pathogenic bacteria on eggs during storage and distribution at room temperature is important to ensure commercial eggs and egg products are... Read full abstract on PubMed →
In the present study, we examined whether the cross-modal effect can be obtained between odors and colors, which has been confirmed under olfactory recognizable conditions and also... Read full abstract on PubMed →
Alzheimer's Disease (AD) currently has no definitive medication. The trend has shifted towards utilizing bioactive compounds found in fermented foods as potential medications for A... Read full abstract on PubMed →
Seed priming enhances germination and growth, which are important determinants of crop yield. This study was carried out to assess the effect of priming duration and metabolite con... Read full abstract on PubMed →
Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light i... Read full abstract on PubMed →
In this study, the flavor compounds of Camellia seed oils obtained by four processes were characterized by headspace solid phase microextraction/gas chromatography/mass spectrometr... Read full abstract on PubMed →
Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xi... Read full abstract on PubMed →
The gut microbiota consists of a set of microorganisms that colonizes the intestine and ferment fibers, among other nutrients, from the host's diet. A healthy gut microbiota, colon... Read full abstract on PubMed →
Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an e... Read full abstract on PubMed →
In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were i... Read full abstract on PubMed →
Fermentation of dietary fiber by gut microbes produces short-chain fatty acids (SCFA), but fermentation outcomes are affected by dietary fiber source and microbiota composition. Th... Read full abstract on PubMed →
Food irradiation is a preservation technique and in respect with regulations, is applied to a limited number of products. Nevertheless, this technique could be interesting for prod... Read full abstract on PubMed →
Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the p... Read full abstract on PubMed →
Over the course of the last several decades, nanotechnology has garnered a growing amount of attention as a potentially valuable technology that has significantly impacted the food... Read full abstract on PubMed →
The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication (TS)... Read full abstract on PubMed →
The COMEX-30 hyperbaric treatment table is used to manage decompression sickness in divers but may result in pulmonary oxygen toxicity (POT). Volatile organic compounds (VOCs) in e... Read full abstract on PubMed →
Polychlorinated diphenyl ethers (PCDEs) are a class of synthetic halogenated aromatic compounds, which have gradually attracted widespread attention due to potential environmental... Read full abstract on PubMed →
In this study, the quality (sensory evaluation, microbial enumerate, color, tvb-n (total volatile basic nitrogen), tca-soluble peptide (trichloroacetic acid-soluble peptide), muscl... Read full abstract on PubMed →
Abstract The time of the fermentation process of coffee from northern Peru is variable (9 to 48 hours) since coffee farmers do not use standardized processes, causing a variety of... Read full abstract on PubMed →
<i>Nigella sativa L.</i> (family <i>Ranunculaceae</i>), also known as black cumin, has been used in cuisine around the world for many years. Due to its health-promoting properties,... 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.