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.
Wine aroma is the result of the association of numerous volatile and non-volatile compounds belonging to the grapes, the fermentation, and aging process. During aging, wines comple... Read full abstract on PubMed →
Tarragon extracts, especially from <i>Artemisia dracunculus</i>, have shown their potential as natural pesticides and can harm aquatic ecosystems. In addition, waste from tarragon... Read full abstract on PubMed →
In this study, the aroma components of long shelf-life yoghurt produced from milk with varying acidity levels were identified using the Stir Bar Sorptive Extraction (SBSE) coupled... Read full abstract on PubMed →
Cadmium (Cd) contamination in plants and soil poses significant risks to livestock, particularly sheep. Cd exposure often leads to severe gastrointestinal diseases in sheep that ar... Read full abstract on PubMed →
Ewe's milk cheese produced from raw milk holds cultural and economic importance in Southern European countries; however, it poses microbiological challenges. Among spoilage microor... Read full abstract on PubMed →
Undesirable sensory properties are regarded as the main obstacle to developing soy-based products. This study aimed to apply lactic acid bacteria to improve soy cheese's sensory an... Read full abstract on PubMed →
Sunscreen protects skin from harmful Ultra Violet (UV) rays, preventing skin diseases like cancer and premature aging. This review explores the role of nanotechnology in enhancing... Read full abstract on PubMed →
Squalene (SQE) is a key triterpene used in pharmaceuticals, nutraceuticals and cosmetics. Although olive pomace (OP) is a sustainable source of SQE, conventional hexane extraction... Read full abstract on PubMed →
<i>Bacillus</i> species have played a significant role in food safety and production throughout history. While some of these species have been widely used in culinary applications... Read full abstract on PubMed →
<i>Aquilaria</i> spp. are a highly valuable plant species found in the Chinese herbal medicine and agarwood fragrance supplement industries for fumigation, combustion and perfume.... Read full abstract on PubMed →
This study aimed to evaluate the relationship between the nonvolatile compounds detected in fried shallots and their sensory characteristics. Six shallot varieties were used: Bima... Read full abstract on PubMed →
<i>Zanthoxylum armatum</i> DC. leaves, known for their numbing and fragrant flavor similar to the fruits, are frequently incinerated, causing environmental pollution and resource w... Read full abstract on PubMed →
Shallots (<i>Allium ascalonicum</i> L.) are widely used in culinary and medicinal applications due to their rich bioactive compounds and health benefits. This study examines the ef... Read full abstract on PubMed →
The fungal genus <i>Trichoderma</i> has demonstrated significant potential for agricultural applications, particularly as a plant growth promoter and biocontrol agent against vario... Read full abstract on PubMed →
This study aimed to evaluate the impact of green coffee flour (GCF) addition (2-8%) and drying method (convective versus microwave-vacuum drying) on the physicochemical, textural,... Read full abstract on PubMed →
This study compared the physicochemical properties of mushroom mycelium before and after rinsing, in addition to the physicochemical and textural properties of sausages with mushro... Read full abstract on PubMed →
The impact of production and cooking on protein oxidation, lipid oxidation and Maillard reaction products (MRPs) generation was evaluated for firm regular tofu, tempeh, and seitan,... Read full abstract on PubMed →
The objective of the present study was to ascertain the effect of diverse organic feeds (25ECO, 30ECO, and 35ECO) containing varying levels of fishmeal (25%, 30%, and 35%) on the g... Read full abstract on PubMed →
The freshness in A. japonicus after thymol treatment was tested. The results showed that sensory scores in thymol group significantly increased 14.83 and 21.67 compared to the Froz... Read full abstract on PubMed →
Dietary docosahexaenoic acid (DHA) is essential for optimal growth and health in various aquatic animals; however, its effects on the sea cucumber Apostichopus japonicus remain unc... 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.