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.
Fixation is a necessary step in bamboo leaf powder processing and plays a decisive role in determining its color, aroma, and taste. It is irreplaceable for maintaining quality, sta... Read full abstract on PubMed →
Alpinia zerumbet (Pers.) B.L. Burtt & R.M. Smith, commonly known as shell ginger, is native to East Asia and valued as both an ornamental and culinary plant. Its leaves and rhizome... Read full abstract on PubMed →
Shell ginger, Alpinia zerumbet (Pers.) B.L. Burtt & R.M. Smith, is a plant species native to Southeast Asia and is grown as an ornamental plant in Europe and the United States. She... Read full abstract on PubMed →
Gardenia tea is esteemed for its delicate and fragrant aroma. <b>Background</b>: However, there is a scarcity of studies focused on the aromatic properties of gardenia-scented whit... Read full abstract on PubMed →
This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aro... Read full abstract on PubMed →
This study investigates the microbial succession dynamics and volatile compound formation during pickled pepper fermentation using two pepper varieties. Between <i>Xiaomola</i> (XM... Read full abstract on PubMed →
<h4>Introduction</h4>Chinese Daqu is a naturally formed microbial complex, which is the fermenter of Chinese Baijiu. The microorganisms in Chinese Daqu determine the flavor of Chin... Read full abstract on PubMed →
Zanthoxylum bungeanum Maxim. (huajiao) and Zanthoxylum armatum DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oi... Read full abstract on PubMed →
Fermented chopped pepper (FCP) exhibits complex and variable aroma profiles, making it challenging to accurately predict its sensory scores and identify key aroma compounds. In thi... Read full abstract on PubMed →
Metabolomic analysis of volatile compounds in mead during aging in glass bottles and oak barrels revealed significant impacts on sensory characteristics. Using headspace solid-phas... Read full abstract on PubMed →
To elucidate the characteristic aroma of Hainan Dayezhong black tea, GC-MS, GC-olfactometry, and electronic nose analyses were used to examine the changes in volatile compounds. A... Read full abstract on PubMed →
Understanding consumer preferences is essential for optimizing traditional spice flavor profiles. This study investigated 17 Sichuan peppers (SP) from diverse geographical origins... Read full abstract on PubMed →
Flavor perception plays a decisive role in consumer choice of dairy products. That confer overall flavor formation, far less is known about the critical flavor compound of the spec... Read full abstract on PubMed →
This study aimed to evaluate the effect of 20 rootstocks on Cabernet-Sauvignon grown in the GreffAdapt plot, a long-term experimental vineyard designed to study rootstock-scion int... Read full abstract on PubMed →
Penicillium species is a kind of core fungus involved in Fu brick tea (FBT) production. However, its specific effects on shaping the distinct flavor characteristics and non-volatil... Read full abstract on PubMed →
studies. It also possesses antioxidant activity and antibacterial effects. The essential oil contains monoterpenes such as zafrol, pinenes, and linalool, among others, that contrib... Read full abstract on PubMed →
Fruit and vegetables as kind of foods, are characterized by the presence of health beneficial components like dietary fibers, antioxidants, vitamins, minerals, and bioactive compou... Read full abstract on PubMed →
Pu'er crude tea (PCT), the initial raw material for making Pu'er tea, is favored because of unique flavor and health effects. Emotional response is helpful to explain consumers’ ch... Read full abstract on PubMed →
Aspergillus cristatus, the predominant microbe of Fuzhuan brick tea (FBT), is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present... Read full abstract on PubMed →
Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volati... 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.