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 aroma composition of condensed hardwood smoke generated from a mixed hardwood was characterized by gas chromatography-mass spectrometry/olfactometry analysis. Twenty-seven odor... Read full abstract on PubMed →
The content of phenolic compounds can affect the quality of cacao beans (<i>Theobroma cacao</i> L). The variation in the concentration of these compounds is influenced by factors s... Read full abstract on PubMed →
Adding water to chocolate is known to cause a large increase in the concentration of Strecker aldehydes, which are key aroma compounds in cocoa. 3-Oxazolines may be precursors resp... Read full abstract on PubMed →
This study examines the phytochemical composition, antioxidant, antifungal, and insecticidal properties of <i>Origanum syriacum</i> (Syrian oregano plant) and <i>Cymbopogon wimteri... Read full abstract on PubMed →
Food acceptability in children is a complex, multi-dimensional process influenced by sensory perception, expectations, and context. The present study investigated children's percep... Read full abstract on PubMed →
This study aimed to enhance the sensory and bioactive properties of pilafs prepared from three geographically indicated bulgur varieties-Siyez, Firik, and Karakilçik-through an AI-... Read full abstract on PubMed →
Food purchasing pattern refers to the consumer behavior related to buying food. Rice and bread are the staple foods of Jordan. Legumes, cereals, milk, and dairy products constitute... Read full abstract on PubMed →
<h4>Background</h4>Most Drosophila species lay their eggs on a wide range of overripe or rotting fruits. By contrast, D. suzukii has evolved a strong preference for undamaged ripe... Read full abstract on PubMed →
Cheese is one of the most consumed fermented animal-based products globally, rendering its quality assessment and evaluation of substantial economic interest. Understanding the deg... Read full abstract on PubMed →
The Gannan navel orange (GNO) industry is large but constrained by limited deep-processing. This study employed vacuum freeze-drying (FD) and hot-air drying (HD) methods to prepare... Read full abstract on PubMed →
This study investigated the impact of various thermal processing methods-steaming, boiling, frying, and baking-on the volatile organic compounds (VOCs) in sweet potato (<i>Ipomoea... Read full abstract on PubMed →
Recent research efforts have focused on improving the performance of metal-oxide semiconductor (MOS) gas sensors through their thermal modulation using integrated heaters. This app... Read full abstract on PubMed →
Betula papyrifera Marshall (paper birch) hardwood is an abundant yet underutilized resource for Quebec's forestry industry. We investigated the volatile compounds of the hardwood e... Read full abstract on PubMed →
Determining the optimal harvest time for <i>Pentaclethra macroloba</i> seeds is essential to preserve germination potential and ensure high-quality oil production, valued in the ph... Read full abstract on PubMed →
Selected ion flow tube mass spectrometry (SIFT-MS) is now recognized as the most versatile analytical technique for the identification and quantification of trace gases down to the... Read full abstract on PubMed →
Essential oils offer a viable alternative to traditional agrochemicals, mitigating problems such as environmental contamination and weed resistance. However, application faces chal... Read full abstract on PubMed →
<i>Listeria monocytogenes</i> is a significant foodborne pathogen associated with high rates of hospitalization and death, especially among vulnerable populations. Despite establis... Read full abstract on PubMed →
Ferulic acid (FA) is a plant-derived phenolic compound recognized for its potent antioxidant and anti-inflammatory properties, with growing applications in health, food, and cosmet... Read full abstract on PubMed →
This study aimed to inactivate <i>Escherichia coli O</i> <sub><i>111</i></sub> , <i>Listeria monocytogenes</i>, and <i>Aspergillus flavus</i> on sliced Iranian white cheese by usin... Read full abstract on PubMed →
The objective of this study was to produce fiber-enriched crackers by substitution of corn flour and whole wheat flour with oleaster powder (OP) at levels of 0% (C-0), 10% (C-10),... 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.