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.
This study aimed to evaluate the yield, color, and chemical composition of Eugenia uniflora essential oils collected from different regions of the Rio de Janeiro (in situ), and to... Read full abstract on PubMed →
Aligning with sustainable food system development, in this study, date seeds derived compounds were utilized as functional ingredient to formulate value-added biscuits. Ultrasound-... Read full abstract on PubMed →
Reducing acrylamide (AA) formation in thermally processed foods, particularly bread, is a major food safety concern. Plant-based additives, including powders and extracts, offer a... Read full abstract on PubMed →
Antifungal composite beads were prepared using a methylcellulose, alginate, and ethanol solution with the ionic gelation method and ethanol beads (E). A total of 1.0 mL of clove es... Read full abstract on PubMed →
Rootstocks are widely used in viticulture as an agronomic measure to cope with biotic and abiotic stresses. In winegrapes, the aroma is one of the major factors defining the qualit... Read full abstract on PubMed →
<h4>Introduction</h4>Chronic low back pain (CLBP) is a prevalent and debilitating condition. Cognitive behavioral therapy (CBT) can improve coping mechanisms for CLBP and pain-rela... Read full abstract on PubMed →
Differences in raw material characteristics directly affect the processing characteristics and quality of the final product. Therefore, it is important for the salmon industry to s... Read full abstract on PubMed →
The white oil-bearing rose (<i>R. alba</i> L.) is the second of the industrially important rose species for Bulgarian rose cultivation and essential oil production. In recent years... Read full abstract on PubMed →
We encounter our environment in a multisensory way, yet little is known about the processing of olfactory stimuli within a visual context. In this study, we investigated the effect... Read full abstract on PubMed →
Dietary supplementation of plant herbs into aquafeed is recommended for intensive and sustainable aquaculture practices. This study has investigated the effect of <i>Persicaria odo... Read full abstract on PubMed →
Amid the global food security crisis, protein feed shortages-particularly soybean meal-severely constrain sustainable development in the livestock industry. <i>Scarabaeiform larvae... Read full abstract on PubMed →
Phytosterols, essential components of plant cell membranes, are abundant in fruits, vegetables, nuts, and seeds. Among them, β-sitosterol, campesterol, and stigmasterol have drawn... Read full abstract on PubMed →
This study is aimed at investigating the impact of physical treatments (hydropriming, alkaline-priming with 0.5% NaOH, and sprouting) as pretreatments to improve the quality of <i>... Read full abstract on PubMed →
Cajanus scarabaeoides, a wild relative of Cajanus cajan, is renowned for its medicinal properties and rich bioactive compounds, particularly within its seeds, which are valuable fo... Read full abstract on PubMed →
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and... Read full abstract on PubMed →
The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature,... Read full abstract on PubMed →
Insect meal can be a valuable component of poultry diets, both during rearing and fattening, as well as for laying hens. Regarding protein feeds, the most commonly used are oil mea... Read full abstract on PubMed →
The quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class of macromolecules that modulate the wine's... Read full abstract on PubMed →
Texture is an important quality index reflecting a series of sensory evaluations of fruit, and softening is the main texture change of most postharvest fruit. Persimmon fruit (Dios... Read full abstract on PubMed →
The inoculated fermentation is an effective way to shorten fermentation time and improve the flavor quality in fermented food. Therefore, this work aims to analyze the difference b... 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.