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 response to the increasing demand for sustainable and nutritious plant-based alternatives, this research aimed to formulate a hybrid vegan paneer using a combination of peanut a... Read full abstract on PubMed →
This study focused on three strawberry cultivars in Hongyan (HY), Xiangye (XY), and Miaoxiang (MX), to systematically investigate the dynamic variations and formation mechanisms of... Read full abstract on PubMed →
Agricultural productivity worldwide is increasingly challenged by environmental stresses driven by climate change and rapid population growth. Enhancing seed germination and seedli... Read full abstract on PubMed →
Aroma volatiles from ripened and fresh flowers of sweet osmanthus (Osmanthus fragrans Lour.) from Asiaticus group were extracted by simultaneous distillation-extraction (SDE) and s... Read full abstract on PubMed →
Cultivated meat is emerging as a novel food source with the potential to contribute to a more sustainable and ethical food production system. However, limited research to date has... Read full abstract on PubMed →
<h4>Background</h4>Due to the increasing demand for organic food by consumers, agricultural systems had to change towards a more sustainable and environmental approach. One of the... Read full abstract on PubMed →
(1→3)-α-d-Glucan is an important component of the cell wall of most fungi. The polymer has many applications, including as a therapeutic agent in the prevention or treatment of var... Read full abstract on PubMed →
<i>Hypsizygus ulmarius</i>, a novel oyster mushroom species, offers potential scope due to its low-cost production, high biological efficiency, and notable nutritional, medicinal,... Read full abstract on PubMed →
This study developed carrot-tomato smoothies enriched with oyster mushroom powder (1-5 %) to enhance nutritional and functional properties. Sensory evaluation identified the 1 % fo... Read full abstract on PubMed →
The Maillard reaction (MR), a non-enzymatic interaction between reducing sugars and amino compounds, plays a pivotal role in developing the flavor, color, and aroma of thermally pr... Read full abstract on PubMed →
Oral antidiabetic drugs mainly act by stimulating pancreatic β-cells, but prolonged stimulation may lead to exhaustion and impaired insulin secretion. In contrast, AMP-activated pr... Read full abstract on PubMed →
Oyster enzymatic hydrolysates (OEHs) derived from marine sources possess intensely unpleasant flavors, which severely limit their acceptance by consumers. Herein, V-type starches (... Read full abstract on PubMed →
Kefir is a fermented dairy product that can be prepared through microbial fermentation using kefir grains. These grains consist of a symbiotic community of bacteria and yeasts that... Read full abstract on PubMed →
Serpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary wo... Read full abstract on PubMed →
Previous scientific explorations of kohl and other make-up substances from ancient Egypt have revealed a considerable diversity of materials and recipes used in different regions a... Read full abstract on PubMed →
Ostrich meat has a favorable nutritional profile but is susceptible to oxidative deterioration due to its high prooxidants. This study aimed to assess the effects of edible coating... Read full abstract on PubMed →
The objective of this study was to determine the effect of chitosan edible coating containing <i>Eryngium campestre</i> (zulang) essential oil (EO) nanoemulsion on the quality of o... Read full abstract on PubMed →
In this study, six club raspberry varieties were examined for their aromatic profiles and sensory qualities, and statistical approaches were used to determine how aroma components... Read full abstract on PubMed →
In the current era of heightened awareness regarding the impact of food choices, there has been a noticeable shift towards revisiting traditional ingredients. Following the growing... Read full abstract on PubMed →
<h4>Background</h4>Oriental wheat (Khorasan wheat; <i>Triticum turgidum</i> ssp. <i>turanicum</i>; Poaceae) is a tetraploid wheat species that has gained recognition as a superfood... 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.