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 effects of hot air drying (HAD), microwave-assisted hot air drying (MHAD) and vacuum freeze drying (VFD) on the antioxidant and volatile profiles of blueberry pomace (BP) were... Read full abstract on PubMed →
Extending sardine shelf life while maintaining their quality is challenging even with non-thermal technologies like high-pressure processing (HPP). This study examines the effects... Read full abstract on PubMed →
The aim of this study was to use blue whiting fish protein hydrolysate (BWFPH) as a novel dietary amino acid supplement in whey protein isolate (WPI) and pea protein isolate (PPI)-... Read full abstract on PubMed →
This research investigated the effects of solid-state fermentation with <i>Aspergillus awamori</i> (MTCC 548) on the mineral bioavailability, structural characteristics, and functi... Read full abstract on PubMed →
Innovative Jinmudan black tea shows pronounced sweet aroma and taste, but the mechanisms by which volatile compounds enhance sweetness remain unclear. This study combined flavoromi... Read full abstract on PubMed →
Fermentation is a key process in the production of Keemun black tea (KBT), and oxygen, time, temperature, and humidity are key factors affecting black tea fermentation. However, th... Read full abstract on PubMed →
The flavor profile of white tea emerges from the natural biochemical composition of its tender leaves, a delicate balance profoundly shaped by seasonal growing conditions and tea c... Read full abstract on PubMed →
China is the place of origin and main producer of black tea worldwide, with Dianhong (DH), Chuanhong (CH), and Keemunhong (KH) being the famous Chinese black teas. The contents of... Read full abstract on PubMed →
The albino tea cultivars represented by ‘Baiye 1’, characterized by their naturally enriched amino acid content and reduced polyphenol levels, exhibit distinctive sweet and umami f... Read full abstract on PubMed →
Carotenoids are not only key photosynthetic pigments but also play a key role in shaping the flavor characteristics of tea. Finding out the dynamic changes of carotenoids in tea is... Read full abstract on PubMed →
Textured vegetable protein (TVP) is a significant alternative to meat, with its primary raw materials being soybeans, peas, rice, and wheat proteins. While advancements in technolo... Read full abstract on PubMed →
<h4>Introduction</h4>Microbial succession in fruit wine has been reported, but the ecological mechanisms linking niche competition to aroma formation remain poorly understood. To t... Read full abstract on PubMed →
This study aimed to perform chemical characterization of black raspberry seed oil (Rubus occidentalis L., Rosaceae) from Serbia in terms of fatty acids and tocols composition, tota... Read full abstract on PubMed →
This study investigated the metabolic characteristics of mulberry wine produced by co-fermentation with Saccharomyces cerevisiae (SC) and two different Pichia kluyveri (PK). Althou... Read full abstract on PubMed →
This study aimed to investigate metabolic differences between mixed- and single-culture fermentation in black mulberry juice (BMJ). Using E-nose, E-tongue, and metabolomics, we ana... Read full abstract on PubMed →
A bright future lies ahead for the application of natural biocomposites in the food industry. In this research, edible biocomposite films were created using sodium caseinate (SC)-g... Read full abstract on PubMed →
Bulgarian botanical gardens harbor more than 3600 plant species from across the world. Some of them are well-known plants widely used by humans, others are underutilized crops or l... Read full abstract on PubMed →
The potential of lactic acid bacteria (LAB) to enhance fruit juice is well known; however, the optimal fermentation strategy for wampee juice (WJ), considering its physicochemical... Read full abstract on PubMed →
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (Tuber indicum) using electronic nose (E-nose), h... Read full abstract on PubMed →
Non-alcoholic beer is increasingly popular worldwide but still faces flavor challenges compared to regular beer. These flavor-related challenges include pronounced 'wort-like' note... 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.