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.
Soy-cow blended milk is a potential nutritional beverage and raw material for dairy products. This study determined the particle size, flow, lubrication, flavor and sensory propert... Read full abstract on PubMed →
Rapid softening of soursop (Annona muricata L.) fruit results in postharvest losses. Bacillus genus is one of the most studied antagonistic biological control agents against postha... Read full abstract on PubMed →
Sourdough bread has a complex flavour profile, which is strongly influenced by the compounds generated during fermentation by the diverse array of microorganisms present, mainly ye... Read full abstract on PubMed →
Head space (HS)-GC-MS was used to analyze possible migration of volatile compounds from polyethylene terephthalate (PET) bottles for soft drinks, and a total of six compounds were... Read full abstract on PubMed →
The effects of crude lentinan (CLNT) on the intestinal microbiota and the immune barrier were evaluated in rainbow trout (<i>Oncorhynchus mykiss</i>) infected by infectious hematop... Read full abstract on PubMed →
Fish use a variety of sensory systems when foraging. Salmonids are generally considered visual feeders. However, some species feed on zooplanktons under dark conditions, suggesting... Read full abstract on PubMed →
Aroma is critical to the commercial acceptance of the hot-air-dried shrimp. The purpose of this study was to investigate the effect of phospholipid species with different fatty aci... Read full abstract on PubMed →
For the last 3 decades the shrimp industries has been plagued by many destructive diseases, which have resulted in severe production and economic losses to many aquaculture countri... Read full abstract on PubMed →
Pit mud microbial consortia play crucial roles in the formation of Chinese strong-flavor baijiu's key flavor-active compounds, especially butyric and caproic acids. Clostridia, one... Read full abstract on PubMed →
AIMS: The digestive tract of ruminants is specialized in the digestion of various plant components. One of the largest parts of the stomach is the so-called rumen, which contains a... Read full abstract on PubMed →
Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technology. The present study investigated the... Read full abstract on PubMed →
This study aims to analyze the peach palm by-product (shells) bioconversion by culinary-medicinal mushroom Lentinula edodes to obtain a food ingredient for dietary supplementation... Read full abstract on PubMed →
This review takes a snapshot of the main multivariate statistical techniques and methods used to process data on the concentrations of wine volatile molecules extracted by means of... Read full abstract on PubMed →
Bawang merah goreng merupakan produk olahan bawang dengan pangsa pasar yang stabil. Saat ini belum ada kriteria mutu baku bawang goreng berdasarkan keinginan konsumen. Pemahaman mu... Read full abstract on PubMed →
This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red... Read full abstract on PubMed →
The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are ver... Read full abstract on PubMed →
Pathogens isolated from fish appear to possess considerable antimicrobial resistance and represent a problem for the economy and public health. Natural antimicrobial substitutes to... Read full abstract on PubMed →
This study aimed to evaluate the impact of widely grown fruits (wild roses, elderberries, sea buckthorns, rowans, chokeberries, and hawthorns) as a functional ingredient in wheat-f... Read full abstract on PubMed →
Indonesian clove cigarettes-called "<i>kretek</i>" due to the crackling sound that can be heard when the product burns-are tobacco products containing clove and the "<i>saus</i>",... Read full abstract on PubMed →
<i>Hafnia alvei</i> is receiving increasing attention from both a medical and veterinary point of view, but the diversity of molecules it produces has made the interest in this bac... 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.