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.
With an aging population and the increase in life expectancy, colorectal cancer is becoming increasingly common. Currently, the mainstay of treatment is chemotherapy, which can cau... Read full abstract on PubMed →
Aroma and flavor are central to consumer perception, product acceptance, and market positioning of animal-derived foods such as meat, milk, and eggs. These sensory traits arise fro... Read full abstract on PubMed →
Sacha inchi oil is growing in demand worldwide owing to its high fatty acid content of linolenic acid (44.30%-51.62%) and linoleic acid (34.08%-36.13%). In addition, Sacha inchi oi... Read full abstract on PubMed →
This study demonstrates an innovative single-gelator approach using agarose (1% and 2% <i>w/w</i>) to structure cold-pressed hemp oil into functional fat replacers for shortbread c... Read full abstract on PubMed →
This research investigates the incorporation of hemp seed cake (HSC), a nutrient-rich by-product of hemp oil extraction, into traditional pretzel formulations as a sustainable appr... Read full abstract on PubMed →
Hemp (<i>Cannabis sativa</i> L.) is a versatile crop that can be processed to obtain different products with multiple applications. Its seeds are a well-documented ancient source o... Read full abstract on PubMed →
<i>Cannabis sativa</i> L. exhibits a complex sensory profile governed by a diverse range of volatile and non-volatile compounds. Volatile constituents-such as terpenes, aldehydes,... Read full abstract on PubMed →
This study successfully established a novel discriminative model that distinguishes between Thai and foreign hemp seed extracts based on gas chromatography/mass spectrometry (GC/MS... Read full abstract on PubMed →
Waste from the fat-processing industry represents a challenging stream due to its physicochemical properties and environmental impact. Valorization through recovery and reuse offer... Read full abstract on PubMed →
A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced... Read full abstract on PubMed →
Edible flowers have been a part of various traditional dishes around the world. The consumption of edible flowers has been rising due to their nutritional properties, minerals, ant... Read full abstract on PubMed →
Rainbow trout (<i>Oncorhynchus mykiss</i>) is a freshwater fish susceptible to chemical and microbial spoilage, limiting its shelf life. This study aimed to enhance and extend the... Read full abstract on PubMed →
Accurate identification of <i>trans</i>-18:3 fatty acid isomers remain challenging due to the co-elution of structurally diverse <i>cis</i> isomers, particularly non-methylene-inte... Read full abstract on PubMed →
Torreya grandis, an economically important nut tree, exhibits significant tissue‐specific aroma profiles, yet the distribution and sensory contributions of its key aroma‐active com... Read full abstract on PubMed →
To investigate the regulatory effect of pine nut seed coats on protein techno-functionality during pre-roasting, proteins from kernels subjected to various treatments, including de... Read full abstract on PubMed →
<i>Sargassum fusiforme</i> polysaccharides (SFPs) are acidic polysaccharides that possess significant medicinal and commercial potential. This review aims to summarize recent advan... Read full abstract on PubMed →
Global fruit production is excessive, and fruit wine is a significant outcome of fruit processing. The pigment in fruit wine gives it a vibrant color and affects its quality, taste... Read full abstract on PubMed →
Mixed molecular and isotopic signals are readily encountered in organic residue analysis (ORA) of archaeological ceramics, which can impact our ability to identify the contents/use... Read full abstract on PubMed →
The mechanism of aroma formation in anchovies via various intermittent microwave drying counts were revealed by the associated variations of flavor precursors compounds and volatil... Read full abstract on PubMed →
In the present study, the concentration of 13PAHs and the six indicator PCBs was determined through GC-MS/MS in 36 grilled and fried fish products. The study is unique in terms of... 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.