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.
The <i>Chamaenerion</i> genus, particularly <i>Chamaenerion angustifolium</i> and <i>Chamaenerion latifolium</i>, is recognized for its rich phytochemical composition and extensive... Read full abstract on PubMed →
In the study, a new purity certified reference material (CRM) of gamma-linolenic acid methyl ester (GLA-ME), designated as (GBW (E) 091214), was first developed in accordance with... Read full abstract on PubMed →
As VOCs cause flower aromas to break down, bees may need to learn new tricks. Read full abstract on PubMed →
In order to obtain a highly nutritious extrudate, a combination of pseudocereals, vegetable protein, and banana flour, a fruit with high sensory acceptability, was used. The object... Read full abstract on PubMed →
Growing environmental concerns and ethical considerations have catalyzed unprecedented technological innovation in dairy alternatives, with precision fermentation emerging as a tra... Read full abstract on PubMed →
Buffalo milk has emerged as a promising substrate for probiotic dairy innovations due to its distinctive nutritional profile and diverse microbial community. This review critically... Read full abstract on PubMed →
Milk and milk products are very susceptible to spoilage and therefore, suitable innovative packaging strategies are indispensable to enhance shelf life along with maintaining quali... Read full abstract on PubMed →
Meat and meat-based food produces a certain composition of volatile compounds, which can be used to identify its origin and, consequently, for food authentication. Numerous studies... Read full abstract on PubMed →
Chestnut flour, obtained through drying and milling of <i>Castanea sativa</i> fruits, has evolved from a subsistence food into a sought-after niche product, appreciated for its nat... Read full abstract on PubMed →
The aim of this study was to present a comprehensive analysis of honey varieties from different botanical origins, focusing on their phenolic compounds' composition, volatile profi... Read full abstract on PubMed →
To comprehensively evaluate the physicochemical characteristics and bioactivities of three distinctive <i>Apis cerana</i> (<i>A. cerana</i>) honeys-<i>Bauhinia championii</i> honey... Read full abstract on PubMed →
The occurrence of histamine, or scombroid food poisoning, can be attributed to the ingestion of elevated levels of histamine in fish, resulting in physiological disturbances in hum... Read full abstract on PubMed →
There is a growing trend in food fortification to use natural products to improve quality during production and processing. We study the effect of high-intensity ultrasound (HIU),... Read full abstract on PubMed →
<i>Dysphania ambrosioides</i>, commonly known as epazote, is a medicinal plant of great relevance in traditional Latin American medicine. Its cultural roots and pharmacological pro... Read full abstract on PubMed →
In order to study the effects of different treatments on the storage stability and flavor characteristics of wheat germ, wheat germ after hot air treatment and radio frequency trea... Read full abstract on PubMed →
The aim of this study was to hydrolyze cultivated fungal mycelium and to evaluate the effect on its taste. Potato pulp, a by-product of the potato starch industry, was therefore su... Read full abstract on PubMed →
Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and ar... Read full abstract on PubMed →
The forest food industry, as a typical low-carbon green ecological industry, holds strategic significance in addressing global food security challenges. This review takes forest pr... Read full abstract on PubMed →
Volatile compounds (VCs) from fungi can promote plant growth, but their application methods are limited. Edible mushroom fungi beds (FBs) provide a readily available alternative so... Read full abstract on PubMed →
With the introduction of emerging digital technologies, sensory and consumer science has evolved beyond traditional laboratory-based and self-response-centered sensory evaluations... 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.