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 dynamic changes in flavor and quality of <i>Butyriboletus roseoflavus</i> during vacuum drying at 60 °C were systematically characterized using sensory evaluation, colorimetry,... Read full abstract on PubMed →
The effect of marination on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled vegetables was studied. Various marinade ingredients, including apple cider... Read full abstract on PubMed →
Hawthorn wine has gained increasing popularity in China, but comprehensive research on its sensory and chemical characteristics is still limited. This study established a sensory l... Read full abstract on PubMed →
<h4>Background</h4>Cardiovascular diseases remain the leading cause of mortality globally, driven largely by modifiable risk factors, such as hyperlipidemia, hypertension, diabetes... Read full abstract on PubMed →
This study evaluated the effects of wine-soaking on cow's milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvigno... Read full abstract on PubMed →
<h4>Background</h4>The variegated fruit fly, Phortica variegata (Drosophilidae: Steganinae), is native to Europe and has emerged as a major vector of ocular nematosis caused by The... Read full abstract on PubMed →
The majority of aroma precursors in grapes exist as odorless glycosidic conjugates, which can be hydrolyzed by <i>β</i>-glucosidase to release free volatile aroma compounds, thereb... Read full abstract on PubMed →
Microorganisms involved in spontaneous fermentation are critical in cider productivity, quality, and aroma. This study examined the composition and dynamic changes of indigenous mi... Read full abstract on PubMed →
Animals are driven to maximize food rewards and adjust their behavior to seek high-quality food and avoid low-quality options. This holds true for Drosophila melanogaster, which ap... Read full abstract on PubMed →
Natural butter possesses a mild aroma that can be enhanced through biotransformation into cheese-flavored bases. This study systematically optimized hydrolysis and fermentation con... Read full abstract on PubMed →
Flavor is an important property affecting consumer acceptance, yet little is known about the correlation between the sensory attributes, volatile compounds, and consumer preference... Read full abstract on PubMed →
Tea processing is vital for aroma formation of large-leaf yellow tea (LYT), yet the volatile compounds during its processing remain poorly understood. Volatile profiles of LYT thro... Read full abstract on PubMed →
The effects of jujube pretreatment at different roasting temperatures (80-160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were eval... Read full abstract on PubMed →
Pomelo flowers (PFs) enhance the flavor diversity of green tea (GT) and reduce resource wastage, but the aroma-enhancing mechanism was unclear. In this study, electronic-nose and e... Read full abstract on PubMed →
This study aims at investigating the phytochemistry and biological effects of three different flavored black teas from Sweden. Analyses were conducted using gas and liquid chromato... Read full abstract on PubMed →
The acetic acid fermentation stage is a key determinant of fruit vinegar's aroma profile. Therefore, this study employed GC-MS, HPLC, E-nose and E-tongue techniques, in conjunction... Read full abstract on PubMed →
Given that olive oil produced in the Ionian islands has not been extensively studied, forty-seven olive oil samples of the Koroneiki olive cultivar were collected from Zakynthos, K... Read full abstract on PubMed →
To evaluate the fermentation potential of diluted concentrated apple juice (CAJ) and identify suitable strains, seven lactic acid bacteria (LAB) strains, including Lactiplantibacil... Read full abstract on PubMed →
Rice has excellent nutritional quality as a dietary food and is easily puffed. The aim of this study was to investigate the effects of puffing technology on the physicochemical par... Read full abstract on PubMed →
ABSTRACT Valued for its distinctive and intense rice-like aroma, Strobilanthes tonkinensis var. tonkinensis (S. tonkinensis) is an edible plant widely used as a flavoring agent. Ho... 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.