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.
In this study, functional strains with strong fermentation characteristics were isolated from Strong-flavor Daqu and evaluated for their ability to enhance the quality and antioxid... Read full abstract on PubMed →
Fresh pork is difficult to preserve given its high water content and nutrient density. The controlled release of encapsulated essential oils may be an effective way to prevent spoi... Read full abstract on PubMed →
This review delves into the antimicrobial potential of essential oils (EOs), focusing on their mechanisms of action against foodborne pathogens and their applications as natural fo... Read full abstract on PubMed →
In recent years, research has shown that malting legume seeds can be a viable modification method; however, very few applications of legume malts are currently available. This rese... Read full abstract on PubMed →
The traceability of fish species and their resulting food products is essential to maintain the global supply of these goods, allowing us to distinguish and reconstruct the origin... Read full abstract on PubMed →
The fermentation process of strong-flavor Baijiu represents a complex and unique ecosystem, characterized by the involvement of various microorganisms that drive intricate biochemi... Read full abstract on PubMed →
Starter cultures play a key role in shaping the flavor and sensory traits of kimchi during fermentation. This study compared seven <i>Lactobacillaceae</i> starters using metabolite... Read full abstract on PubMed →
The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics o... Read full abstract on PubMed →
<h4>Background</h4>The volatile composition of Ruché, a red wine produced from a native grape in Piedmont (Italy), was investigated using headspace-solid phase microextraction (SPM... Read full abstract on PubMed →
Organic fertilizer substitution is an important agronomic strategy to improve waxy maize quality and aroma, while their regulatory mechanisms remain unclear. Herein, volatiles iden... Read full abstract on PubMed →
Higher phytoglycogen in Su1-based sweetcorn kernels have created a niche market in Europe and Americas due to its distinct aroma, flavour and tenderness as well as plump and juicy... Read full abstract on PubMed →
Black tea flavor is predominantly shaped by the internal composition of the materials utilized, and black teas produced from high-polyphenol varieties is typically characterized by... Read full abstract on PubMed →
Gannan yak meat is a natural green organic food with rich nutritional value. However, the slaughter age of Gannan yak in the market is older and has lower meat quality. In this stu... Read full abstract on PubMed →
<h4>Background</h4>Roasting conditions significantly influence the sensory profile of Hubei strip-shaped green tea (HSSGT).<h4>Methods</h4>This study examined the effects of roast... Read full abstract on PubMed →
Promoting the Maillard reaction (MR) is an effective way to enhance the flavor of oils. To produce fragrant sunflower oil with low oxidation, a mixture of cold-pressed sunflower oi... Read full abstract on PubMed →
Many aromatic herbs are conventionally used for flavoring various foods, but receive wide attention because of the variety of health-related properties. The aromatic herbs can be u... Read full abstract on PubMed →
<h4>Introduction</h4>Summer savory is still not investigated thoroughly despite its potential and beneficial effects. Therefore, we aimed to investigate its chemical profile, therm... Read full abstract on PubMed →
Summer savory (<i>Satureja hortensis</i> L.) is an annual herbaceous plant belonging to the <i>Lamiaceae</i> family and widely used as a culinary spice. The present research aimed... Read full abstract on PubMed →
We examined seed essential oil profiles in 10 Iranian cultivated populations of Satureja hortensis L. (summer savory-Lamiaceae) plants. Seed essential oils were extracted using the... Read full abstract on PubMed →
<i>Rhus</i> is a genus of shrubs that produces strong aromatic essential oils. These oils have numerous applications, including treating urinary infections, flavoring food, and all... 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.