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 used buttermilk-rich milk fat globule membrane content as a fat substitute in reduced-fat cheese samples. With the change in fat content, sensory and textural properties... Read full abstract on PubMed →
During the winemaking process, the dominance of commercial active dry yeasts (ADYs) influence the interactions among microorganisms and the profiles of wine aroma. In this study, t... Read full abstract on PubMed →
The consumption of organic foods is on the rise, as health-conscious consumers increasingly perceive them as superior both in nutritional value and for overall well-being. However,... Read full abstract on PubMed →
Probiotics provide significant health benefits, but their viability is often compromised during production, storage, and passage through the gastrointestinal tract. These challenge... Read full abstract on PubMed →
Burdock (<i>Arctium lappa</i> L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explore... Read full abstract on PubMed →
The composition of grain odorants can be influenced by various factors, such as the type of grain, storage conditions, storage duration and pollution of harmful organisms. The type... Read full abstract on PubMed →
The spoilage of bulgur, characterized by a distinctive off-odor, poses a significant challenge to the bulgur industry, resulting in an annual production loss of 10 %. The tempering... Read full abstract on PubMed →
Milk fat stands out for its superior quality, due to its bioactive lipids and rich flavor, unlike other plant and animal fats. The current study presents a novel approach to detect... Read full abstract on PubMed →
Fruitiness is a highly desired characteristic in white wines by consumers. Tropical fruit aroma is significant in many white wines, but so far, only volatile thiols have been linke... Read full abstract on PubMed →
<title>Abstract</title> <p>Dangke is a traditional dairy product from Enrekang Regency, South Sulawesi, Indonesia. It is made from buffalo milk and papaya sap and performs like fr... Read full abstract on PubMed →
The fermentation substrate influenced the quality and flavor of solid-state fermented products. Monascus purpureus solid-state fermentation was carried out with rice, tartary buckw... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of an essential oil from the aerial parts of <i>Mentha</... Read full abstract on PubMed →
Insect herbivores such as caterpillars are under strong selection pressure from natural enemies, especially parasitoid wasps. Although the role of olfaction in host-plant seeking h... Read full abstract on PubMed →
Colon cancer is a prevalent malignancy influenced by genetics and environmental factors. Diets rich in charred and fried red meats, thus high in heterocyclic aromatic amines [e.g.,... Read full abstract on PubMed →
Valorization of food byproducts, especially fruits and vegetables, has recently attracted considerable attention, mostly due to their high wastage rates. Exploitation of these bypr... Read full abstract on PubMed →
Parasitoids are vital biological control agents in agricultural pest management, with mating and parasitism as their core behaviors essential for reproduction and survival. In rece... Read full abstract on PubMed →
This work investigated the effect of high CO<sub>2</sub>/low O<sub>2</sub> conditions in polyethylene terephthalate (PET) packaging on the quality of fresh-cut broccoli raab, focus... Read full abstract on PubMed →
Volatile organic compounds (VOCs) play critical roles in broccoli's sensory attributes, defense mechanisms, and ecological interactions, yet comprehensive profiling of its volatilo... Read full abstract on PubMed →
The fermentation of prune juice significantly enhances its nutritional profile, antioxidant capacity, and flavor characteristics. In this study, <i>Non-Saccharomyces cerevisiae</i>... Read full abstract on PubMed →
Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part o... 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.