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.
Bio-valorization of agri-food wastes lies in their possible conversion into fermented foodstuffs/beverages and/or biodegradable polymers such as bacterial cellulose. In this study,... Read full abstract on PubMed →
In order to explore the sensory characteristics of Pixian Douban (PXDB), a Chinese geographical indication product, a trained sensory panel was used to establish a sensory wheel an... Read full abstract on PubMed →
Pixian broad bean paste (PBBP), a quintessential condiment of Sichuan cuisine, is widely cherished by consumers for its unique sweet and spicy taste, as well as its vibrant color.... Read full abstract on PubMed →
This study investigated the effects of key seasonings-Pixian Doubanjiang and Daokou Lajiao-and the oil splashing process on the flavor of Water Boiled Beef. Electronic nose, electr... Read full abstract on PubMed →
Phenyllactic acid (PLA) is a broad-spectrum and efficient antimicrobial phenolic acid with potential applications in the food industry. Previous studies have demonstrated that fung... Read full abstract on PubMed →
This study employed an integrated approach of comparative transcriptomics and heterologous expression to identify and characterize important proteolytic enzymes from Aspergillus or... Read full abstract on PubMed →
Twenty-four different tauco samples, available as commercial salt-fermented soybean products in Indonesia, were investigated for their microbial counts, proximate composition, as w... Read full abstract on PubMed →
Traditional <i>pixian</i> douban is characterized by elevated salt concentrations, often exceeding 12%. Given the established correlation between high-salt diets and various health... Read full abstract on PubMed →
<h4>Introduction</h4>The generally recognized as safe (GRAS) fungus <i>Aspergillus oryzae</i> has been used for millennia in the production of traditional Asian fermented foods and... Read full abstract on PubMed →
Fermented soybean products are an integral part of the Chinese diet, valued for their distinctive aroma. <i>Bacillus subtilis</i> (<i>B. subtilis</i>) BJ3-2 is a highly effective f... Read full abstract on PubMed →
Fermented pulses offer health benefits due to their antioxidant and antidiabetic properties. The objective was to optimize the fermentation conditions of black bean (BB), black eye... Read full abstract on PubMed →
The quality, flavor, and functional attributes of fermented foods are intrinsically shaped by the composition and metabolic dynamics of their microbial communities. This systematic... Read full abstract on PubMed →
Tianpei, a traditional whole-grain fermented food from Western China, was systematically studied to characterize its key aroma compounds and microbial communities. Using GC-IMS and... Read full abstract on PubMed →
Aroma is a key sensory attribute that determines consumer preference and acceptability of foods. The aroma of fermented dairy products comprises the volatile organic compounds (VOC... Read full abstract on PubMed →
Thesis (M.S.)--Michigan State University. Food Science - Master of Science, 2025Pulses are a nutrient-dense and sustainable protein source; however, only 17% of Americans consume t... Read full abstract on PubMed →
<h4>Background</h4>There is a continuous demand to create new, superior sensory food experiences. In the food industry, yeast-derived flavor products (YPs) are often used as ingred... Read full abstract on PubMed →
Garlic (<i>Allium sativum</i> L.) is extensively recognized for its health-promoting effects and functional attributes, including antibacterial and anti-inflammatory activities. Ad... Read full abstract on PubMed →
Gas sensors are considered a highly effective non-destructive technique for monitoring the quality and safety of food materials. These intelligent sensors can detect volatile profi... Read full abstract on PubMed →
Garlic quality is attributed to a diverse array of volatile and non-volatile compounds, and several varieties are protected under geographical indication schemes, whereas many typi... Read full abstract on PubMed →
Garlic (<i>Allium sativum</i>) as an important specie of the <i>Allium</i> genus, is one of the earliest plants cultivated due to its culinary and medicinal uses. In this study, he... 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.