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 presents an innovative exploration of non‐Saccharomyces yeast strains isolated from fragrant flowers for use in mulberry juice fermentation, aiming to develop nonalcohol... Read full abstract on PubMed →
<h4>Introduction</h4>Dairy products are an important source of high-quality protein, calcium, vitamin A, and other nutrients, and they are a crucial part of a balanced diet for chi... Read full abstract on PubMed →
This study investigated the microwave vacuum drying (MWVD) of low-moisture part-skim mozzarella cheese and its impact on protein quality, aroma profile, and texture. Cheese snacks... Read full abstract on PubMed →
Volatile esters are key flavor components in most plants, including <i>Lavandula x intermedia</i> (lavandin). The final step in ester biosynthesis is catalyzed by <i>Lavandula x in... Read full abstract on PubMed →
<i>Vigna mungo</i> is a member of the family <i>Fabaceae</i> and important medicinal plant that is widely consumed as food in South Asia. It is commonly referred as Black Gram, Ura... Read full abstract on PubMed →
Yellow Mosaic Disease (YMD) caused by mungbean yellow mosaic virus (MYMV, begomovirus) is one of the main causes of low mungbean (<i>Vigna radiata</i> L.) productivity, primarily i... Read full abstract on PubMed →
Fish production faces various challenges throughout its cycle, from rearing to consumption. Organic acids have emerged as an effective fish feed and meat treatment solution. They p... Read full abstract on PubMed →
Microplastics (MPs) have become a critical pollutant, accumulating in aquatic ecosystems and posing significant environmental and human health risks. Approximately 5.25 trillion pl... Read full abstract on PubMed →
The contemporary food landscape is defined by a critical imperative: to develop sustainable, nutritious, and sensorially appealing products that meet evolving consumer demands for... Read full abstract on PubMed →
This study evaluated the effect of dietary supplementation with different levels of spray-dried phenolic compounds, extracted from olive mill wastewater, on the volatile compound p... Read full abstract on PubMed →
To increase the flavour complexity and overall quality of pure raspberry fruit wine, a novel composite fruit wine was developed using <i>Cyperus esculentus</i> meal saccharificatio... Read full abstract on PubMed →
Processed brown sugar is produced by combining non-centrifugal cane sugar (NCS), raw sugar, and molasses. The present study aimed to examine the effects of NCS and raw sugar blendi... Read full abstract on PubMed →
This study investigated the impact of 3-methylbutanal (0, 60, 120, 180, 240, and 300 μg/kg) on aroma and neural responses in fermented sausages. Among 33 volatiles identified, 3-me... Read full abstract on PubMed →
The effects of different roasting conditions (180 °C/70 min (T180), 210 °C/50 min (T210), and 240 °C/30 min (T240) on the qualities of orange-fleshed sweet potato (OFSP) were explo... Read full abstract on PubMed →
Metabolic dysfunction-associated steatotic liver disease is a multifaceted disease associated with obesity, insulin resistance (IR), type 2 diabetes mellitus - in a word, metabolic... Read full abstract on PubMed →
Growing health consciousness drives demand for convenient, nutrient-dense snacks. This study evaluates five Sukkari date-mixed-nut bar formulations (DNB1-DNB5; date/nut ratios 40:6... Read full abstract on PubMed →
This study integrated electronic nose (E-nose) and HS-SPME-GC–MS with odor activity value (OAV) analysis to characterize flavor profiles of fermented mixed soymilk. The results sho... Read full abstract on PubMed →
Space exploration is expanding, which demands new technologies and enables new scientific questions. Food, as a bridge between disciplines, can bring these fundamental and applied... Read full abstract on PubMed →
This study characterized the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet (HJMHJ) using headspace solid phase microextraction-comprehensive two... Read full abstract on PubMed →
Zhaiji millet vinegar (ZJMV) is a traditional grain-fermented condiment whose quality improvement is associated with aging time. This study revealed the evolution of physicochemica... 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.