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.
Cheese whey represents a significant challenge for the dairy industry due to its high chemical and biochemical oxygen demand. However, when utilized as a substrate for microbial gr... Read full abstract on PubMed →
The spillover of highly pathogenic avian influenza (HPAI) to dairy cattle and its presence at high titers in raw milk has created a concern that consumption of dairy products made... Read full abstract on PubMed →
<h4>Introduction</h4>Cheese maturation is an essential stage in dairy production, significantly influencing the sensory quality and market value of the final product. Traditional m... Read full abstract on PubMed →
Breakfast cereals offer affordable, quick and convenient meal options. This study examined the proximate, techno-functional, mineral and sensory qualities of breakfast cereals prod... Read full abstract on PubMed →
Introducing underutilized legumes as plant-based protein sources to daily meals is an approach to address the increasing demand for alternative proteins. However, legumes often exh... Read full abstract on PubMed →
Background: Phoebe zhennan and Phoebe chekiangensis are valuable evergreen trees recognized for their unique aromas and ecological significance, yet the organ-related distribution... Read full abstract on PubMed →
The nutritional as well as beneficial effects of the <i>Artocarpus communis</i> seed on metabolic syndrome complications have not been studied. In this research, the aim was to inv... Read full abstract on PubMed →
<i>Artocarpus chama</i>, a widely known fruit-bearing plant in Asia and locally referred to as Chapalish in Bangladesh, has been traditionally used for various medicinal purposes.... Read full abstract on PubMed →
<h4>Introduction</h4>Breadfruit (<i>Artocarpus altilis</i>) represents a promising tropical crop with high nutritional potential and application in functional food development. Thi... Read full abstract on PubMed →
The growing demand for sustainable, gluten-free alternatives has positioned breadfruit (<i>Artocarpus altilis</i>) flour as a promising multifunctional ingredient. This study compr... Read full abstract on PubMed →
This study investigated the correlation between flavor compounds and basic physicochemical properties of ordinary wine and Musalais wine with different pretreatment processes deriv... Read full abstract on PubMed →
This study investigated the effects of silver carp muscle hydrolysate (SCMH) on volatile odor characteristics in frozen dough (FD) and its derived products using electronic nose an... Read full abstract on PubMed →
The study investigated the impact of reusing wood chips in the maturation of sugarcane spirits on the chemical profile (non-volatile and volatile) of the bevarage. Chips of oak (Qu... Read full abstract on PubMed →
Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak... Read full abstract on PubMed →
Fangxian Huangjiu is a Chinese rice wine fermented by the unique local starter Xiaoqu with the addition of <i>Polygonum orientale</i> L. (<i>P. orientale</i> L.) flower. This resea... Read full abstract on PubMed →
To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty... Read full abstract on PubMed →
Strong-flavor Baijiu (SFB) is produced using a solid-state fermentation system, but the impact of stratified fermented grains on fermentation remains unclear. Therefore, in a typic... Read full abstract on PubMed →
Rising global temperatures and altered rainfall patterns are increasing the risk of wildfires that pose viticultural challenges due to grape contamination by smoke containing volat... Read full abstract on PubMed →
Delving into the intricate role of phytonutrients is paramount to effectively preventing and treating chronic diseases. Phytonutrients are "plant-based nutrients" that positively a... Read full abstract on PubMed →
The <i>Rubus</i> genus includes numerous berry species known for their rich phytochemical content and antioxidant properties. However, comparative evaluations of wild and cultivate... 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.