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 study explores the effect of pre-fermentation heat treatment (PFHT) on the flavor and metabolomic profiles of kiwi wine (KW) derived from three kiwifruit cultivars. Six KW gr... Read full abstract on PubMed →
Myrobalan plum is a widespread but underutilized fruit, rich in dietary fiber, organic acids and bioactive compounds. The present research was carried out to develop myrobalan plum... Read full abstract on PubMed →
The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while re... Read full abstract on PubMed →
Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve <i>Saccharomyces</i> and non-<i>Saccharomyces</i> yeasts were evaluat... Read full abstract on PubMed →
<i>Vaccinium uliginosum</i> (bog bilberry) is widely consumed in North America and Asia but has been historically avoided in many parts of Europe due to its alleged poisonous effec... Read full abstract on PubMed →
The global food system faces unprecedented challenges, including climate-driven agricultural instability, rising malnutrition, and consumer demand for sustainable yet appealing pro... Read full abstract on PubMed →
This study integrates sensory analysis, untargeted metabolomics, and multivariate statistical methods to comprehensively characterize the flavor differences of goji berry wines fro... Read full abstract on PubMed →
Ningxia Goji Berry Wine (NGBW), a traditional Chinese fermented beverage, exhibits complex flavor quality changes during fermentation, the mechanisms of which remain insufficiently... Read full abstract on PubMed →
Bumblebees are important pollinating insects in crop pollination. Chemical attractants can effectively improve the flower-visiting efficiency of bumblebees, thereby increasing blue... Read full abstract on PubMed →
Knowing the content, compound, and key odor of volatile oil in the fruit of prickly ash during the development is important for improving product quality and determining a suitable... Read full abstract on PubMed →
BACKGROUND: Panama Geisha is a high-valued coffee in the specialty coffee industry. Floral, citrus and bergamot are key aromas associated with its value. The flavor chemistry behin... Read full abstract on PubMed →
As a critical global public health concern, food safety has prompted substantial strategic advancements in detection technologies to safeguard human health. Integrated intelligent... Read full abstract on PubMed →
The global demand for Plant-based meat analogues (PBMAs) is rising due to increasing vegetarianism, health and environmental concerns, and animal-welfare issues. However, PBMAs enc... Read full abstract on PubMed →
Beta vulgaris (BV) is distributed worldwide and has long been used as a culinary and in traditional medicine to treat diseases. The objective of the present study was to investigat... Read full abstract on PubMed →
Investigating the volatiles isolated from a commercial spirulina (<i>Arthrospira platensis</i>) dietary supplement by gas chromatography-olfactometry (GC-O) in combination with an... Read full abstract on PubMed →
The use of vacuum impregnation with onion and beetroot juice can help with the challenge of modifying plant tissue and fits in with current trends in the development of plant-based... Read full abstract on PubMed →
The aim of the study was to use vacuum impregnation (VI) with onion and beetroot juices as a pre-treatment before drying to develop innovative dried kohlrabi products. Two modern d... Read full abstract on PubMed →
The utilisation of agrifood waste ashes has the potential to enhance the nutrient content of cereal crops, thereby optimising both yield and grain quality. This study investigated... Read full abstract on PubMed →
<b>Background:</b> Plant-based meat analogs (PBMAs) have attracted attention as alternatives to traditional meat. <b>Methods:</b> In this study, three beef products (BPs; BP-1, BP-... Read full abstract on PubMed →
The effect of the type of casing on the quality parameters of Turkish-style sausages (sucuk) is quite unexplored. So, this study aims to compare the effects of using natural or col... 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.