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 investigated consumer perceptions of raw cashew nuts from two different private labels (private label A, PLA, and private label B, PLB), employing a combination of expli... Read full abstract on PubMed →
Peanuts continue to be processed using traditional, time-intensive methods, such as frying. This study explored microwave or radio frequency preheating combined with oven roasting... Read full abstract on PubMed →
The growing demand for healthy and sensorially pleasing foods is accompanied by increasing sustainability concerns among consumers and industry. Therefore, exploring native and und... Read full abstract on PubMed →
Previous evidence suggests that certain types of nuts, when included in a healthy diet pattern, may provide health benefits. Therefore, we hypothesize that the consumption of cashe... Read full abstract on PubMed →
Cashew nut (Anacardium occidentale L.) oil is not commonly consumed, but it has great potential to add value to broken nuts. Therefore, studies on its characteristics are important... Read full abstract on PubMed →
Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growin... Read full abstract on PubMed →
Cashew apple bagasse (<i>Anacardium occidentale</i> L.) is an agricultural byproduct that has been minimally studied. Still, it offers many potential uses in the food, pharmaceutic... Read full abstract on PubMed →
The present research evaluated the effect of selected <i>Lacticaseibacillus casei</i> strains with anti-<i>Listeria monocytogenes</i> properties on the characteristics of tradition... Read full abstract on PubMed →
This study aimed to investigate the interaction between Lactobacillus helveticus H9 (H9) and Bifidobacterium animalis ssp. lactis Probio-M8 (M8) through metabolomics analysis, focu... Read full abstract on PubMed →
The purpose of this study was to characterize unconventional cold-pressed seed oils (rosehip, strawberry, blackcurrant, carrot, plum, pomegranate, radish, and raspberry) as novel a... Read full abstract on PubMed →
<i>Stauntonia obovatifoliola</i> subsp. <i>urophylla</i> is a promising oilseed crop. This study first systematically evaluated its seed oil including physicochemical properties, f... Read full abstract on PubMed →
Although natural spices are widely applied for their complex aromas and flavors, the molecular mechanisms that drive these sensory perceptions remain obscure, leaving the selection... Read full abstract on PubMed →
Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high... Read full abstract on PubMed →
Roasted carob pulp is known for its faint cocoa-like flavor. Although it exhibits potential as a cocoa replacer, its cocoa-like aroma and bitter taste are weaker than those of conv... Read full abstract on PubMed →
Brea gum is a food additive with potential for economic and environmental sustainability. It may be used in plant-based formulations, such as chocolate desserts, but achieving acce... Read full abstract on PubMed →
The feasibility of using a combination of organic fertilizer with a reduced rate of chemical nitrogen fertilizer as an alternative to conventional inorganic fertilization was teste... Read full abstract on PubMed →
Food additives are used to prevent food spoilage and extend its shelf life. However, concerns regarding the potential health implications associated with some synthetic additives h... Read full abstract on PubMed →
This study explores the impact of instant controlled pressure drop (DIC) technology on the cardamom FA profile in terms of composition and changes depending on DIC conditions, trea... Read full abstract on PubMed →
The objective of this study was to identify the key aroma compounds of Dongpo pork dish (DPD) and to explore the changes in key aroma compounds of DPD during the storage period. Qu... Read full abstract on PubMed →
Beiwudu Hulatang, a traditional Chinese culinary delicacy, is valued for its complex flavor profile; however, its characteristic aroma compounds and the determinants of sensory qua... 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.