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 compared the physicochemical, sensory, and flavor-related properties of breast from two Korean native chicken (KNC) breeds, Woorimatdag No. 1 (WRMD1) and Woorimatdag No.... Read full abstract on PubMed →
Sec-butylamine, potassium sorbate, and citric acid were selected as preservatives to investigate their inhibitory effects on common plant pathogens-Aspergillus flavus, Alternaria a... Read full abstract on PubMed →
<i>Maytenus senegalensis</i> (Lam.) Excell, also known as <i>Gymnosporia senegalensis</i> (Lam.) Loes, is distributed particularly in savannah regions of tropical Africa. It is use... Read full abstract on PubMed →
Natural substances play a crucial role in modern medicine by targeting cellular pathways associated with diseases. Medicinal plants, rich in bioactive compounds, offer promising th... Read full abstract on PubMed →
<title>Abstract</title> <p>Multidrug-resistant organisms pose a significant threat to global health, as their multiplication contributes to the persistence of infectious diseases.... Read full abstract on PubMed →
Fungal extracts have garnered significant interest in recent years for their diverse applications in pharmaceutical field. This research focused on isolating fungi from the gut of... Read full abstract on PubMed →
The pH of brewing water plays a significant role in shaping the microstructure of tea leaves, thereby affecting the flavor profile of green tea infusions. In this study, green tea... Read full abstract on PubMed →
Diethyl phthalate (DEP), a synthetic plasticizer ubiquitously employed in personal care products and food packaging materials, demonstrates pronounced neurotoxic properties. Howeve... Read full abstract on PubMed →
<h4>Background and aim</h4>Gold nanoparticles (GNPs) are widely used in industrial and medical applications due to their unique properties but may induce oxidative stress and hepat... Read full abstract on PubMed →
Attempts to map odor percepts to physical and chemical parameters have a long and challenging history. In contrast to color vision, where three classes of photoreceptors respond to... Read full abstract on PubMed →
Fermentation has been demonstrated to alter the gustatory, olfactory and spicy characteristics of chili pastes. However, the application of controlled fermentation remains an area... Read full abstract on PubMed →
Instability in initial abiotic factors of open solid-state fermentation systems can significantly alter <i>Baijiu</i>'s flavor profile, but the mechanisms governing microbial inter... Read full abstract on PubMed →
Removing high-concentration organic dye from wastewater is of great concern because the hazards can cause serious damage to the environment and human health. In this study, the hyb... Read full abstract on PubMed →
Tea blending technology is based on finished tea. Blending fresh leaves during processing has not been proposed and investigated anywhere. This study investigates the impact of ble... Read full abstract on PubMed →
Baijiu is a traditional distilled liquor unique to China. Its distinctive flavor is shaped by the synergistic activity of complex microbial communities, among which yeasts play a c... Read full abstract on PubMed →
At present, the classification of nongxiangxing baijiu (NXB) predominantly relies on the subjective expertise of distillers and tasters, in the absence of scientifically standardiz... Read full abstract on PubMed →
<h4>Introduction</h4>Traditional Chinese starters have unclear microbial complexity and community functions.<h4>Methods</h4>To screen functional yeasts for flavor enhancement of Ch... Read full abstract on PubMed →
Flash thermal pretreatment (FTT) is a promising technique for enhancing virgin olive oil (VOO) quality. This study investigated the effects of FTT, both cooling (15-25 °C) and heat... Read full abstract on PubMed →
The chemical properties of extra virgin olive oil (EVOO) from Arbequina variety grown in Türkiye were evaluated, and its major phenolic compounds (PC) (oleocanthal, oleacein, luteo... Read full abstract on PubMed →
Consumers are increasingly willing to pay a premium for high-quality extra virgin olive oils (HQ-EVOOs) with specific sensory or nutraceutical properties, and originating from part... 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.