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.
Tea aroma critically influences consumer preference. Pantoea camelliae Z09, isolated from Yunnan sun-dried green tea, enhances the rose-honey aroma of fermented tea infusion. This... Read full abstract on PubMed →
Chinese post-fermented teas are produced through special fermentation by microorganisms, with fungi significantly contributing to their flavor and sensory characteristics. Here, th... Read full abstract on PubMed →
High-fat diets contribute to obesity and metabolic disorders. Ganoderma lucidum is renowned for its abundant bioactive compounds and diverse pharmacological effects. Green tea ferm... Read full abstract on PubMed →
The dried herb of blue fenugreek is used as a spice in the alpine region for the preparation of traditional bread and cheese. After drying, the herb is stored for a period of six t... Read full abstract on PubMed →
This study presents the first comprehensive sensory-guided investigation into the odor-active compounds of dried hemp (<i>Cannabis sativa</i> L.) flowers. Using gas chromatography-... Read full abstract on PubMed →
<i>Jiuqu</i> serves as the traditional fermentation starter for Chinese alcoholic beverages, primarily consisting of <i>Daqu</i>, <i>Xiaoqu</i>, and <i>Fuqu</i>. Its diverse flavor... Read full abstract on PubMed →
To enhance the aroma-enhancing and moisture-retaining capabilities of fenugreek polysaccharide (FP) for cigarette applications, carboxymethyl fenugreek polysaccharide (CFP) with di... Read full abstract on PubMed →
Mycotoxin contamination in poultry feed continues to pose significant challenges for animal health, food safety, and overall public health. In this study, we investigated the antif... Read full abstract on PubMed →
In India, spices play a vital role not only in enhancing the taste and flavor of food but also in offering medicinal properties that help reduce the risk of chronic diseases. Howev... Read full abstract on PubMed →
The flavor of blueberries influences consumers' purchasing behavior and satisfaction, holding significant research value for enhancing market competitiveness. In this study, we ana... Read full abstract on PubMed →
Sterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (U... Read full abstract on PubMed →
Traditional soaking plum wine production is time-consuming and often results in high levels of bitter amygdalin and toxic cyanide, posing health risks. In this study, response surf... Read full abstract on PubMed →
During the post-ripening process of 'Docteur Jules Guyot' pear, the aroma of the fruit gradually becomes richer with increasing maturity. In this study, the volatile substances in... Read full abstract on PubMed →
BACKGROUND: In recent years, the increasing demand for healthy, convenient, and ready-to-eat food has led to fresh-cut fruit becoming increasingly popular. However, mechanical dama... Read full abstract on PubMed →
Polychlorinated biphenyls (PCBs) are persistent organic pollutants that pose significant health risks, especially for neonates. Traditional urine analysis methods for PCBs are ofte... Read full abstract on PubMed →
<h4>Introduction</h4>Sesame oil is an edible oil of high economic and nutritional value, possessing a unique flavor and exerting various physiological effects, including antioxidan... Read full abstract on PubMed →
Integrated lipidomics and flavoromics were employed to elucidate the mechanism of antioxidants in mitigating flavor deterioration of fish oil from silver carp viscera. Results demo... Read full abstract on PubMed →
PURPOSE: Reducing red meat intake in the Western diet is beneficial for health and the environment. However, red meat is nutrient-rich, so understanding the impact of substituting... Read full abstract on PubMed →
The omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have numerous benefits, including strong anti-inflammatory and triglyceride-lowering properties.... Read full abstract on PubMed →
Worldwide, the genus <i>Echium</i> L. (Boraginaceae) is represented by over 60 species of herbaceous plants and shrubs. The species are widely distributed all around the Mediterran... 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.