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 study investigated the effects of partially replacing cocoa butter (CB) with palm oil (PO) or shea butter (SB) used as cocoa butter extenders (CBEx) on the rheological, aromat... Read full abstract on PubMed →
The aromatic characteristics of cigar tobacco leaves are the result of the release of aromatic compounds, but research on the distinctive aromatic profiles of cigars has been limit... Read full abstract on PubMed →
Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28... Read full abstract on PubMed →
Multi-dimensional characterization was conducted to assess post-boiling quality variations among five <i>Boletus</i> species, with the aim of identifying the most suitable variety... Read full abstract on PubMed →
Vanillin is widely used in the confectionery and pharmaceutical industries due to its unique aroma, flavor, antioxidant, and antimicrobial properties. However, excessive consumptio... Read full abstract on PubMed →
In Bogor, the farmers employed several methods for robusta post-harvest processing, including natural, honey, full wash, and wine processing. This research was conducted to examine... 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 →
Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing env... 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 →
Cocoa is an important agricultural commodity, with global demand rising due to its central role in chocolate production. As the world’s third-largest cocoa producer, Indonesia play... Read full abstract on PubMed →
Roasted carob pulp is known for its faint cocoa-like flavor. Although it exhibits potential as a cocoa replacer, its cocoa-like aroma and bitter taste are weaker than those of conv... Read full abstract on PubMed →
With a view to modulating the flavour profiles of Australian coffee, this investigation focused on three estates in New South Wales. Coffee cherries were processed into beans with... Read full abstract on PubMed →
Adding water to chocolate is known to cause a large increase in the concentration of Strecker aldehydes, which are key aroma compounds in cocoa. 3-Oxazolines may be precursors resp... 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 →
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have b... Read full abstract on PubMed →
The prevailing climate is an important factor affecting the development of the physical quality and flavor of cacao (Theobroma cacao L.) beans. The influence of harvest seasons on... Read full abstract on PubMed →
Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, char... Read full abstract on PubMed →
This study investigated the effects of salty and sugary former foodstuff products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White bre... Read full abstract on PubMed →
The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measu... Read full abstract on PubMed →
Fermentation plays a crucial role and contributes to the quality of cocoa beans, the basis of chocolate products. The aim of this study was to evaluate the levels of chemical and a... 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.