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.
High cholesterol is one of the risk factors for cardiovascular disease, which is currently a global health problem. This study aimed to compare the potential of tempe flour and soy... Read full abstract on PubMed →
Edamame beans, rich in protein, essential amino acids, and antioxidant compounds, are promising substrates for novel plant-based beverages. This study developed and comprehensively... Read full abstract on PubMed →
A plant factory utilizing artificial light is an innovative agricultural model that enables efficient and sustainable crop production. However, its application to a diverse range o... Read full abstract on PubMed →
Drying is a key step in the primary processing of agricultural products. It alters the type and content of volatile flavor compounds (VOCs), imparting distinctive flavors to the pr... Read full abstract on PubMed →
BACKGROUND: Mealybugs are major pests that cause sap loss and can significantly reduce the quality and market value of durian fruits. Early detection is essential for effective pes... Read full abstract on PubMed →
Durian fruit (Durio sp.) is a tropical fruit native to Southeast Asian countries known for its strong and unique characteristic smell. This review provides comprehensive informatio... Read full abstract on PubMed →
Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the additio... Read full abstract on PubMed →
<h4>Research background</h4>Dragon fruit (<i>Hylocereus</i> spp.) has been known to be a rich source of bioactive compounds, such as anthocyanins, betacyanin, betaxanthin and other... Read full abstract on PubMed →
In this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya (<i>Hylocereus polyrhizus</i>) juice dur... Read full abstract on PubMed →
This study investigates the effects of <i>Neoscytalidium dimidiatum</i> (<i>N. dimidiatum</i>) infection on the postharvest quality of dragon fruit. Infection accelerated fruit sof... Read full abstract on PubMed →
Red dragon fruit juice (RDFJ) is a common fruit processing product on the market, and different processing methods can affect its quality. This study selected traditional thermal p... Read full abstract on PubMed →
Red-fleshed pitaya contains phenolics providing health benefits. Lactic acid bacterial fermentation facilitates the release and transformation of the phenolics present in pitaya, t... Read full abstract on PubMed →
Effect of packaging technology on ripening events occurring during storage of portioned PDO Italian semi-hard cheeseNiccolò Renoldi *, Anna Rossi , Marilena Marino , Sonia Calliga... Read full abstract on PubMed →
Fennel (Foeniculum vulgare Mill) is an annual plant belonging to the family of Apiaceae, widely used in Mediterranean areas for its aromatic and medical properties, especially for... Read full abstract on PubMed →
Domiati cheese, one of the most popular soft white cheeses, is particularly susceptible to microbial deterioration due to its high moisture content and low salt concentration. This... Read full abstract on PubMed →
<h4>Introduction</h4>Cancer continues to pose a critical global health challenge, with conventional therapies often limited by efficacy and adverse side effects. In search of safer... Read full abstract on PubMed →
Date palm (Phoenix dactylifera L.) is a globally edible fruit and a traditional dietary component in various cultures. The fruit's fleshy part is consumed for its nutritional value... Read full abstract on PubMed →
To obtain grape pulp extracts with high quality, this study optimized the ultrasound-assisted extraction process using the response surface methodology, and further investigated th... Read full abstract on PubMed →
This study investigated reheating methods (water bath, WB; steam, SM; microwave, MW) on formation and development of undesired warmed-over flavor (WOF) in precooked surimi products... Read full abstract on PubMed →
The effects of thermosonication - a non-thermal method considered an alternative to conventional thermal treatments - on the functional components in dill (<i>Anethum graveolens</i... 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.