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.
The present study aimed to assess metabolites heterogeneity among four major Cinnamomum species, including true cinnamon (Cinnamomum verum) and less explored species (C. cassia, C.... Read full abstract on PubMed →
Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in o... Read full abstract on PubMed →
Research into the suitability of domestic raw materials, including, for example, new wheat cultivars and fruit additives for the production of flavoured beers, is increasingly bein... Read full abstract on PubMed →
The epidemiologic studies from the recent years indicate that high consumption of foods rich in bioactive compounds has a positive effect on human health and could diminish the ris... Read full abstract on PubMed →
Santalum genus belongs to the family of Santalaceae, widespread in India, Australia, Hawaii, Sri Lanka, and Indonesia, and valued as traditional medicine, rituals and modern bioact... Read full abstract on PubMed →
The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (<i>Lateolabrax maculatus</i>).... Read full abstract on PubMed →
Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physic... Read full abstract on PubMed →
4-Vinylguaiacol (4-VG) is one of the most common off-flavors found in sake. 4-VG is produced from its precursor, ferulic acid, which is a component of the cell wall of the rice end... Read full abstract on PubMed →
Sake is a traditional Japanese alcoholic beverage made from rice and water, fermented by the filamentous fungi Aspergillus oryzae and the yeast Saccharomyces cerevisiae. Yeast stra... Read full abstract on PubMed →
This study aims to determine the appropriate concentration of lead fish meal for enriching the nutritional value of sago noodles favored by consumers. The method used is an experim... Read full abstract on PubMed →
The odour emitted from the high-tannin fab bean flour (<i>Vicia faba</i> var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometr... Read full abstract on PubMed →
Numerous fungal plant pathogens can infect fresh fruits and vegetables during transit and storage conditions. The resulting infections were mainly controlled by synthetic fungicide... Read full abstract on PubMed →
Kvass is a popular low-alcohol beverage produced by the natural fermentation of dark rye bread or malt with complex microbial flora. However, few pieces of research focus on the mi... Read full abstract on PubMed →
A visual Polyvinylidene Fluoride (PVDF) fibrous film incorporated with Roselle anthocyanin (RS) and Cinnamon essential oil (CEO) (PRC film) was designed via electrospinning technol... Read full abstract on PubMed →
<i>Tectona grandis L.f</i> is a timber plant that is commonly referred to as teak. Its wide use as a medicine in the various indigenous systems makes it a plant of importance. A wi... Read full abstract on PubMed →
Hutai-8 grape (Vitis vinifera × Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermen... Read full abstract on PubMed →
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investig... Read full abstract on PubMed →
This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the sa... Read full abstract on PubMed →
This study aimed to investigate the antioxidant and antibacterial activities (AOA and ABA) of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG)... Read full abstract on PubMed →
Pigmented rice is known to have nutritional and bioactive compounds which commonly concentrated in the bran layers. Solid-state fermentation is known to enhance the bioactive compo... 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.