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.
Fermentation, a traditional biotechnological food bioprocessing, has been used for centuries. It enables the preservation of perishable foods and designing a novel food product wit... Read full abstract on PubMed →
Traditional dairy products remain an essential yet underutilized component of Lebanon's food system. Amid economic instability, supply chain fragility, and heavy reliance on import... Read full abstract on PubMed →
BACKGROUND: Functional foods and dairy products are gaining global attention due to their nutritional value and health-promoting characteristics. Lactic acid bacteria (LAB) are one... Read full abstract on PubMed →
Agricultural by-products, often underutilized, represent a significant opportunity to obtain sustainable value-added products to develop new functional foods. In this context, the... Read full abstract on PubMed →
To investigate the changes and differences in the volatile organic compounds (VOCs) of Deqing Gonggan Mandarin (GM) peels from organic (OGM) and non-organic (NGM) cultivation at di... Read full abstract on PubMed →
In order to develop a new type of high-quality honey tea wine, a mixed culture of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae was employed for the fermentation of hon... Read full abstract on PubMed →
<i>Humulus lupulus</i> L. (common hop) is a herbaceous plant whose female inflorescences, commonly called hop "cones", are traditionally used in Bulgaria to prepare sourdough start... Read full abstract on PubMed →
<h4>Background</h4>Fermentation is among the oldest and most versatile food processing techniques, enhancing not only shelf life but also nutritional and functional value. While As... Read full abstract on PubMed →
This review evaluated the impact of emerging non-thermal technologies, such as high hydrostatic pressure (HHP), ultrasound (US), and pulsed electric fields (PEF), on the properties... Read full abstract on PubMed →
This study provides a critical reassessment of indigenous Latin American biotechnologies, uniquely integrating ethnographic, historical, and biochemical analyses to reveal their sc... Read full abstract on PubMed →
Metabolomic analysis of volatile compounds in mead during aging in glass bottles and oak barrels revealed significant impacts on sensory characteristics. Using headspace solid-phas... Read full abstract on PubMed →
Previous studies have shown the positive effects of non-conventional <i>Metschnikowia</i> spp. yeasts in mixed cultures with <i>Saccharomyces cerevisiae</i> on the properties of fr... Read full abstract on PubMed →
The growing demand for natural and functional beverages has driven research aimed at improving the quality of herbal meads. This study investigates the use of non-thermal processin... Read full abstract on PubMed →
<title>Abstract</title> <p>To enhance dry mead (DM) flavor, 13 herbal teas and coffee were added, and volatile changes were dynamically monitored using HS-SPME-GC-MS with three co... Read full abstract on PubMed →
A novel two-step fermentation process was developed to enhance mead flavor quality. Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC–MS) with... Read full abstract on PubMed →
Mead, an alcoholic beverage made from the fermentation of honey in water by yeast, has an expanding global market and popularity, and a concurrently broadening library of related s... Read full abstract on PubMed →
Mead, a traditional alcoholic beverage produced through the fermentation of diluted honey by yeasts, remains underexplored in terms of its quality and characteristics. To establish... Read full abstract on PubMed →
This study compares spontaneous and yeast-inoculated mead fermentations, analyzing their effects on sensory and chemical profiles. Using advanced instrumental techniques: untargete... Read full abstract on PubMed →
Kombucha is a fermented drink with a range of medicinal benefits prepared from sweetened tea infusion (Camellia sinensis), which is cultured symbiotically with yeast and acetic aci... Read full abstract on PubMed →
Kombucha is a fermented beverage with a slightly acidic taste, flavor, and natural carbonation. It has gained popularity due to its health benefits. Traditional kombucha is prepare... 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.