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 aimed to evaluate the use of oyster mushroom (<i>Pleurotus ostreatus</i>) powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, whi... Read full abstract on PubMed →
Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gast... Read full abstract on PubMed →
This study investigates the effect of extended rye scald fermentation times (12-48 h) on its biochemical properties and rye bread's nutritional and sensory qualities. Traditional r... Read full abstract on PubMed →
The replacement of synthetic preservatives with natural alternatives is increasingly important in bakery production. This study examined the antifungal activity of thyme essential... Read full abstract on PubMed →
This study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread.... Read full abstract on PubMed →
Germination is emerging as a promising bioprocess to produce edible moringa sprouts with enhanced nutritional value and health benefits. Germinated moringa seeds could be marketed... Read full abstract on PubMed →
Agricultural rum, a sugarcane juice spirit, is produced in Martinique under the French AOC label, ensuring compliance with strict quality and origin standards. This study investiga... Read full abstract on PubMed →
<h4>Background</h4>This study explores the continuity and transformation of wild plant foraging practices in Biella, Piedmont (northwestern Italy), over the past 55 years. The aim... Read full abstract on PubMed →
Yeasts produce numerous antimicrobial agents such as killer toxins, volatile organic compounds (VOCs), and other secondary metabolites, establishing themselves in developing natura... Read full abstract on PubMed →
Fruit processing by-products contain various classes of bioactive constituents, which may find applications as ingredients for foods, nutraceuticals or cosmeceuticals. This study e... Read full abstract on PubMed →
To address the rapid deterioration of fruit slices, soy protein isolate (SPI) and gelatin (GEL) composite films were optimized for food packaging using rosemary-modified bentonite... Read full abstract on PubMed →
Globally, one in every four individuals faces a deficiency in essential micronutrients. Harvested early from various vegetables, grains, and herbs, microgreens have rich nutritiona... Read full abstract on PubMed →
<b>Background/Objectives:</b> For many years, herbs and spices have been used, due to their aroma and flavor, in the food industry and cuisine. It is also well known that phytochem... Read full abstract on PubMed →
<h4>Background</h4>Multidrug-resistant (MDR) bacteria pose a significant threat to human health worldwide by increasing the harmful impact of traditional synthetic antibiotics. Tra... Read full abstract on PubMed →
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 →
Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of <i>Tricholoma matsutake</i> sam... Read full abstract on PubMed →
Blending is a viable strategy to enhance the organoleptic quality of wine. This study used Hutai No. 8 table grape wine (No. 8 TGW) as the base wine, and blended No. 8 TGW with Cab... Read full abstract on PubMed →
Compound-fermented wines integrate the aromas, flavor compounds, and nutritional components from several raw materials, enriching the flavor and texture of the final product. This... Read full abstract on PubMed →
Rosé wines, may suffer quality losses due to exposure to light (color degradation and undesirable flavors and aromas. In this work, an irradiation equipment was used to simulate li... Read full abstract on PubMed →
Rose hips are rich in polyphenols, making them a promising ingredient for the development of functional fruit-based beverages. This study aimed to evaluate the effect of Pulsed Ele... 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.