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.
Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate... Read full abstract on PubMed →
ObjectivesThe purpose of this study was to determine consumer preferences and volatile aroma compounds for differences in flavor concerning quality grade, day of age, and degree of... Read full abstract on PubMed →
Dark chocolates produced by a novel technological approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatography-... Read full abstract on PubMed →
ABSTRACT A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteoly... Read full abstract on PubMed →
This research evaluated the effects of product familiarity on the sensory acceptability and physiological responses of consumers toward different food stimuli using two populations... Read full abstract on PubMed →
BACKGROUND: While there has been an increasing interest in the health properties of chocolate, limited research has looked into the changes of antioxidants occurring in the time sp... Read full abstract on PubMed →
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of... Read full abstract on PubMed →
Cocoa is one of the most important cultivated crops worldwide both in production and processing. But due to the change in weather conditions, pest and diseases, producers are looki... Read full abstract on PubMed →
The fine-flavor cocoa industry explores mainly six chocolate sensory traits from four traditional cocoa (Theobroma cacao L.) varieties. The importance of cocoa pulp flavors and aro... Read full abstract on PubMed →
Forastero hybrid cocoa bean fermentations have been carried out in a box (B) and in a heap (H), with or without the inoculation of <i>Saccharomyces cerevisiae</i> and <i>Torulaspor... Read full abstract on PubMed →
Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products. However, comparative changes i... Read full abstract on PubMed →
Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder... Read full abstract on PubMed →
Vanillin (4‐hydroxy‐3‐methoxybenzaldehyde) is an important flavor and aroma molecule, which has been widely used in not only foods and beverages such as chocolate and dairy product... Read full abstract on PubMed →
UNLABELLED: This study identified and quantitated perceived sensory differences between 7 premium rums and 2 mixing rums using a hybrid of the Quantitative Descriptive Analysis and... Read full abstract on PubMed →
Milk powder is an important ingredient in the confectionery industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demons... Read full abstract on PubMed →
Jackfruit seeds are an underutilized waste in many tropical countries. This work demonstrates the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-seven diff... Read full abstract on PubMed →
Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-sev... Read full abstract on PubMed →
Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations... Read full abstract on PubMed →
Variation in the volatiles, total polyphenol, theobromine and caffein was investigated both qualitatively and quantitatively for all phases of conching with GC/MS/SPME, HPLC, GC/O,... Read full abstract on PubMed →
Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formatio... 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.