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.
Understanding of the neural bases for complex behaviors in Hymenoptera insect species has been limited by a lack of tools that allow measuring neuronal activity simultaneously in d... Read full abstract on PubMed →
The cap-pushing response (CPR) is a new free-flying technique used to study learning and memory in honey bees. Bees fly to a target where they push a cap to reveal a hidden food so... Read full abstract on PubMed →
Carbonaceous materials are often proposed for use in restoring soils or sediments contaminated with hydrophobic organic contaminants (HOCs). However, the contamination of most site... Read full abstract on PubMed →
To study the physicochemical properties of micro-nanoparticles (MNPs) in thermoultrasonic treated fishbone soup, it was subjected to ultra-filtration with a 100 kDa ultrafiltration... Read full abstract on PubMed →
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly... Read full abstract on PubMed →
Cold-pressed hemp seed oil (CP-HSO) has become available on the market and is gaining popularity mainly for its appeal and nutritional profile. The sensory quality largely depends... Read full abstract on PubMed →
‘Weeds from the yard’ is a seasonal dish that has recently been introduced to the menu at Worton Kitchen Garden (WKG), an organic kitchen garden situated on the outskirts of Oxford... Read full abstract on PubMed →
The flavor of fried green onion oil (Allium fistulosum L.) is widely applied and popular in Chinese cuisine. This work aimed to explore the effects of different varieties of vegeta... Read full abstract on PubMed →
This study aimed to investigate the potential application of cellulose nanocrystals (CNCs) extracted from an agricultural waste for encapsulation of oregano essential oil (OEO) and... Read full abstract on PubMed →
Cashew, hazelnut, peanut, walnut, and almond were used to make nut milk and kefir in this study. Kefir starter culture was used to ferment cow and nut milks. Kefir samples were kep... Read full abstract on PubMed →
This research aimed to enhance the nutritional and sensory qualities of Balady bread by adding locally Egyptian buckwheat flours, Fagopyrum esculentum (FE) and Fagopyrum tataricum... Read full abstract on PubMed →
Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventio... Read full abstract on PubMed →
A total of 32 fresh hams intended for the Spanish Protected Designation of Origin "Teruel ham" were used to evaluate the impact of gilt immunocastration (vs. entire gilts) on weigh... Read full abstract on PubMed →
The use of mixed culture in the fermentation industry requires more complicated equipment, processes, and monitoring systems; therefore, a single culture may be preferable. This st... Read full abstract on PubMed →
Pacific herring (<i>Clupea pallasii</i>), a cornerstone of marine food webs, generally spawn on marine macroalgae in shallow nearshore areas that are disproportionately at risk fro... Read full abstract on PubMed →
Tropical fruit aromas are prominent in many white wines. The purpose of this work was to determine if winemaking practices could impact the tropical fruit aromas in the Chardonnay... Read full abstract on PubMed →
Molecular technologies, including high-throughput sequencing, have expanded our perception of the microbial world. Unprecedented insights into the composition and function of micro... Read full abstract on PubMed →
In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other p... Read full abstract on PubMed →
Microorganisms, lipids, and proteins always interact in a complex way in the fish matrix, which becomes a hindrance to evaluate the quality of the individual factors affecting them... Read full abstract on PubMed →
To investigate the relationship between lipid oxidation and the development of volatile compounds (VOCs) in grouper lipid during cold storage, lipids were extracted from grouper as... 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.