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.
This paper investigated the effects of agroforestry (AF) on the sensory profiles of cocoa beans and the organoleptic quality of end-chocolates. A three-day opening delay for the Iv... Read full abstract on PubMed →
Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profil... Read full abstract on PubMed →
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffe... Read full abstract on PubMed →
A coffee substitute derived from sweet lupins (<i>Lupinus angustifolius</i> L.) was investigated for the first time with regard to the impact of the roasting process on flavour for... Read full abstract on PubMed →
The global demand for sustainable protein sources has led to a growing interest in plant-based alternatives, with sunflower products emerging as a promising yet underutilized optio... Read full abstract on PubMed →
Pyrazines impart a pronounced burnt flavour and are essential components in many processed foods. While certain microorganisms, notably bacteria within the genera <i>Bacillus</i> a... Read full abstract on PubMed →
Peanuts continue to be processed using traditional, time-intensive methods, such as frying. This study explored microwave or radio frequency preheating combined with oven roasting... Read full abstract on PubMed →
Burdock (<i>Arctium lappa</i> L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explore... Read full abstract on PubMed →
This study aimed to develop a novel exopolysaccharides (EPS)-producing strain, <i>Bacillus velezensis</i> KUST4317 (BVK), isolated from soy sauce as a multifunctional starter cultu... Read full abstract on PubMed →
<h4>Objective</h4>This study aims to assess the impact of aging time on the quality of meat, fatty acid profiles, and volatile compounds in cooked Thai native beef.<h4>Materials an... Read full abstract on PubMed →
Criollo cocoa beans are defined as fine and flavor due to sensory notes that could be commercialized in premium chocolates. Chromatography mass-spectrometry (GC-MS) is commonly use... Read full abstract on PubMed →
The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in le... Read full abstract on PubMed →
Asparagus tea enhances the taste and flavor of processed foods when used as an ingredient during preparation. In this study, asparagus tea ultra-micro powder was incorporated into... Read full abstract on PubMed →
Coffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major... 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 →
The incorporation of citrus-based flavoring agents into vegetable oils has gained increasing attention because of their potential to enhance both the sensory and functional qualiti... Read full abstract on PubMed →
Roasting intensity and cultivar shape the physicochemical composition and sensory characteristics of date seed-based coffee alternatives. This study evaluated quality traits among... Read full abstract on PubMed →
<h4>Introduction</h4>Chinese Daqu is a naturally formed microbial complex, which is the fermenter of Chinese Baijiu. The microorganisms in Chinese Daqu determine the flavor of Chin... Read full abstract on PubMed →
Aroma and flavor are central to consumer perception, product acceptance, and market positioning of animal-derived foods such as meat, milk, and eggs. These sensory traits arise fro... Read full abstract on PubMed →
Despite the long-standing tradition of shrimp paste in China, the aroma profiles driving consumer preferences remain poorly characterized. This study applied flavoromics and high-t... 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.