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.
Plant growth promoting rhizobacteria attain increasing importance in agriculture as biofertilizers and biocontrol agents. These properties significantly depend on the formation of... Read full abstract on PubMed →
The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) a... Read full abstract on PubMed →
BACKGROUND: Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation hav... Read full abstract on PubMed →
This work aimed to contribute to the nutritional and functional characterization of roasted baru nuts, a seed widely consumed and produced in Brazil. Baru nut was characterized in... Read full abstract on PubMed →
In this study, flaxseed was pretreated by steam explosion technology and subsequently pressed to prepare flaxseed oil. GC, UPLC, HPLC, and GC-MS techniques were used to analyze the... Read full abstract on PubMed →
Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, a non-centrifugal brown cane sugar. When manufacturing kokuto, lime is added to the sugarcane juice to accelera... Read full abstract on PubMed →
Pixian broad bean paste (PBP) is a traditional Chinese condiment, famous for its distinctive flavor. Microbial communities play a vital role in producing the unique flavor of PBP,... Read full abstract on PubMed →
This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee... Read full abstract on PubMed →
The objective of this study was to optimize the conditions for enhancing the antioxidant properties of sword bean (<i>Canavalia gladiata</i>) as a coffee substitute in two processi... Read full abstract on PubMed →
Plant beneficial rhizobacteria may antagonize soilborne plant pathogens by producing a vast array of volatile organic compounds (VOCs). The production of these compounds depends on... Read full abstract on PubMed →
The incorporation of the trifluoromethoxy group into organic molecules has become very popular due to the unique properties of the named substituent that has a "pseudohalogen" char... Read full abstract on PubMed →
BACKGROUND Flavor plays a critical role of defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air dryin... Read full abstract on PubMed →
The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the char... Read full abstract on PubMed →
Mushrooms from different varieties and manufacturing methods show different flavor profiles. In order to understand the sensory attributes and aroma compounds of boletus, the discr... Read full abstract on PubMed →
This study compared aroma compositions and sensory aroma attributes of raw and cooked <i>Tenebrio molitor</i> larvae (mealworms). Main sensory aroma attributes of raw mealworms wer... Read full abstract on PubMed →
The present paper aims to explore the rhizospheric bacterial communities associated with <i>Saccharum arundinaceum</i> grown on organometallic pollutants-rich hazardous distillery... Read full abstract on PubMed →
Aromas and flavours can be produced from fungi by either de novo synthesis or biotransformation processes. Herein, the biocatalytic potential of seven basidiomycete species from Co... Read full abstract on PubMed →
The genus <i>Lysobacter</i> includes several bacterial species which show potential for being used in biological control of plant diseases. It was shown recently that several <i>Ly... Read full abstract on PubMed →
Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spe... Read full abstract on PubMed →
In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction-isoelectric precipita... 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.