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.
When assessing citrus fruit quality, besides natural health-promoting compounds, attention also has to be paid to residues of chemicals used to protect fruit against various pests.... Read full abstract on PubMed →
The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spr... Read full abstract on PubMed →
Ba-bao Douchi, traditionally produced and spontaneously fermented for 1-2 years, has a unique flavor. However, little information is known about microorganisms and volatile flavors... Read full abstract on PubMed →
Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor... Read full abstract on PubMed →
About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the h... Read full abstract on PubMed →
Undernutrition and mineral deficiencies negatively impact both the health and academic performance of school children, while diets high in phytic acid and some phenolics inhibit th... Read full abstract on PubMed →
A novel GC-MS/MS analytical method was established for the qualitative and quantitative determination of tilmicosin in poultry (Jinghai yellow chicken, Gaoyou duck and Yangzhou goo... Read full abstract on PubMed →
It's a difficult task for researchers to identify the gender of chicken eggs by nondestructive approach in the early of incubation, which not only could reduce the cost of incubati... Read full abstract on PubMed →
The aim of the study was to evaluate the effects of <i>Salvia hispanica</i> and <i>Nigella sativa</i> seed addition on the volatile compounds and sensory characteristics (with part... Read full abstract on PubMed →
Chia, flax, and sesame seeds are considered superseeds due to their beneficial nutritional properties, and they are frequently included as functional ingredients in foods. Authenti... Read full abstract on PubMed →
Hydroxyl radical has been widely applied in the non-food fields, but whether its feasibility for treating fruits and vegetables remains unknown. In this work, effects of hydroxyl r... Read full abstract on PubMed →
Monitoring of the quality change of cherry tomatoes during storage is very important for the quality control of cherry tomatoes. In this study, the soluble solids content (SSC), re... Read full abstract on PubMed →
Driven by the modern lifestyle, the consumers are interested in healthier and balanced diets, including both probiotics and natural antioxidants. The beneficial health effects of p... Read full abstract on PubMed →
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the rol... Read full abstract on PubMed →
Cheddar cheese is the most popular cheese in the United States, and the demand for specialty categories of cheese, such as smoked cheese, are rising. The objective of this study wa... Read full abstract on PubMed →
A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these co... Read full abstract on PubMed →
In this work, we study the effect of bentonite addition to the grape must before alcoholic fermentation on the chemical composition and sensorial profile of the obtained wines. Fer... Read full abstract on PubMed →
Natural Drugs from Plants emphasizes the importance of medicinal plants for drug discovery worldwide. Chapters discuss the active ingredients of certain medicinal plants, their mec... Read full abstract on PubMed →
<i>Magnolia champaca</i> (L.) Baill. ex Pierre of family Magnoliaceae, is a perennial tree with aromatic, ethnobotanical, and medicinal uses. The <i>M. champaca</i> leaf is reporte... Read full abstract on PubMed →
Volatile compounds could affect the flavor and ornamental quality of cut flowers, but the flavor change occurring during the vase period of the cut flower is unclear. To clarify th... 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.