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.
As the demand for dairy-free bakery products increases, identifying plant-based milk alternatives that sustain product quality is essential. This study investigated the effects of... Read full abstract on PubMed →
In this study, a standard recipe for the vegan version of acibadem cookies, one of the important desserts in Turkish cuisine, was created. Within the scope of this study, the impac... Read full abstract on PubMed →
This study developed and evaluated plant-based mayonnaise formulations in which egg yolk was replaced with aquafaba (15-25%) and stabilized with gum tragacanth (0.3-1.0%). Formulat... Read full abstract on PubMed →
Aquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. Nonetheless, its applicatio... Read full abstract on PubMed →
Meat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat anal... Read full abstract on PubMed →
Plant-based burgers (covering 29 products from 18 different brands) commercialized on the Spanish market during the first semester of 2025 were analyzed based on the information pr... Read full abstract on PubMed →
Plant-based dairy alternatives have been an increasing trend among consumers, with plant-based milk being the most profitable and rapidly growing dairy alternative. Plant-based che... Read full abstract on PubMed →
As the global demand for protein-rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become incre... Read full abstract on PubMed →
Flavor is a key factor in consumer choice and food acceptance. Currently, the vast majority of food flavor additives are produced by chemical synthesis. However, alternative produc... Read full abstract on PubMed →
Moso bamboo (Phyllostachys edulis L.) shoots (MOBSs) are a highly valued food resource known for their distinctive flavor and nutritional benefits. However, their rapid growth lead... Read full abstract on PubMed →
Volatile compounds produced by edible yeasts play a critical role in food flavor and consumer perception. This study aimed to evaluate how different yeast preparation methods influ... Read full abstract on PubMed →
As a major coffee processing byproduct, spent coffee grounds (SCG) contain abundant bioactive compounds despite being typically discarded. This study analyzed flavor changes in cof... Read full abstract on PubMed →
Camellia oleifera oil (CO) is renowned in China for its exceptional nutritional benefits and distinctive aroma. The aroma of old CO from oil-tea tree ages over 30 years differs mar... Read full abstract on PubMed →
Grape pomace (GP), a wine industry byproduct rich in dietary fiber and polyphenols, was aimed to enhance the nutritional, phytochemical, and sensory qualities of oat milk. Oat milk... Read full abstract on PubMed →
The present study aims to perform a comparative analysis of the chemical composition and thermal behavior of two distinct milk types, namely animal and plant-based. The thermal ana... Read full abstract on PubMed →
There has been an increase in the consumption of plant-based milk alternatives (PBMA), though these often differ in sensory properties compared to cow milk. Some consumers specific... Read full abstract on PubMed →
High moisture Mozzarella cheese is particularly popular because of its freshness and milky flavor, however the difference in aroma compound composition between high moisture Mozzar... Read full abstract on PubMed →
The growing demand for plant-based beverages has underscored the importance of investigating their volatile profiles, which play a crucial role in sensory perception and consumer a... Read full abstract on PubMed →
In this study, three distinct fermented milk beverages of high sensory quality were developed using the autochthonous cultures Lactococcus lactis subsp. lactis ZGBP5-51, Enterococc... Read full abstract on PubMed →
Ginger Milk Curd (GMC), a traditional Chinese cheese of Guangdong, remains not fully elucidated regarding the changes of volatile organic compounds (VOCs) across its different proc... 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.