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.
Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This... Read full abstract on PubMed →
Water kefir (a probiotic-rich culture) and <i>Eurotium cristatum</i> (a key fungus in Fu brick tea) were co-fermented with dark tea infusion to investigate dynamic changes in volat... Read full abstract on PubMed →
Wuyi Rock Tea (WRT), a premium oolong tea, exhibits weather-dependent aroma profiles due to environmental influences during processing. This study investigated volatile organic com... Read full abstract on PubMed →
Tamarillo (Solanum betaceum L.), also known as “tree tomato”, is a subtropical plant native of the Andean regions, also found in Southern Europe and Africa. These fruits are of gre... 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 →
Improving chili pepper aroma quality is essential for industry transformation and high-value development. However, the complex volatile composition and its quantitative relationshi... Read full abstract on PubMed →
The flavor evolution of yellow peaches during ripening was investigated using a gas chromatography-mass spectrometer (GC-MS), metabolomics, and electronic sensoristic techniques. O... Read full abstract on PubMed →
This study compared the performance of eight indigenous <i>Saccharomyces cerevisiae</i> strains in fermenting Sauvignon Blanc juice from Ningxia and Xinjiang. While fermentation du... Read full abstract on PubMed →
The influence of different <i>Saccharomyces cerevisiae</i> (<i>Sc</i>) strains and hop varieties on the physical, chemical and sensory properties of beer was investigated. ISE77, a... Read full abstract on PubMed →
This study focused on three strawberry cultivars in Hongyan (HY), Xiangye (XY), and Miaoxiang (MX), to systematically investigate the dynamic variations and formation mechanisms of... Read full abstract on PubMed →
This study investigated the chemical composition and anti-inflammatory effects of essential oils extracted from <i>Citrus aurantium</i> flower, <i>Citrus sinensis</i>, Brazilian <i... Read full abstract on PubMed →
The development of black tea quality is the outcome of the synergistic interaction between tea cultivars and the ecological environment of the production area, including factors su... Read full abstract on PubMed →
Floral aromas are a mixture of volatile organic compounds, essential attributes associated with the attraction of different pollinators. This investigation is the first in-depth ex... Read full abstract on PubMed →
This study presents an innovative exploration of non‐Saccharomyces yeast strains isolated from fragrant flowers for use in mulberry juice fermentation, aiming to develop nonalcohol... Read full abstract on PubMed →
Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma propertie... Read full abstract on PubMed →
This study investigates the impact of rootstock selection on the essential oil (EO) composition of clementine mandarin (Citrus clementina Hort. ex Tan.) var. SRA 63 cultivated in s... Read full abstract on PubMed →
To investigate the dynamic changes in flavor characteristics of lotus root whole powder (LRWP) during combined hot-air drying and baking, and the effect of lysine supplementation b... Read full abstract on PubMed →
Aroma is a crucial factor influencing the flavor quality and economic value of longan fruits. This study employed a mapping population consisting of 98 F<sub>1</sub> progeny of 'Sh... Read full abstract on PubMed →
Honey is a sweet substance laboriously collected and crafted from nectar by bees, and since ancient times, it has been deeply cherished by humans for its unique flavor and nutritio... Read full abstract on PubMed →
Essential oils from Citrus hystrix DC. are known for their rich bioactive composition, particularly citronellal, which has extensive applications in the fragrance and pharmaceutica... 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.