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.
Passion fruit peel powder (PFPP) was used to supplement the probiotic labneh to increase the activity of Escherichia coli Nissle 1917 (EcN) during production and storage. Labneh wa... Read full abstract on PubMed →
BACKGROUND: Herbs and spices are natural ingredients that have been widely used not just as food flavouring but also for their health attributes. The antioxidant, antimicrobial and... Read full abstract on PubMed →
Proton transfer reaction mass spectrometry (PTR-MS) has been developed for the direct, high sensitivity and high time resolution monitoring of volatile organic compounds (VOCs). Al... Read full abstract on PubMed →
Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory... Read full abstract on PubMed →
Electronic tongue (e-tongue) and electronic nose (e-nose) have been widely used to determine food products' taste, aroma, and flavor profiles. Several researchers and industries ha... Read full abstract on PubMed →
This reprint is dedicated to new insights into food fermentation. The goal of this reprint was to broaden the current knowledge on advanced approaches concerning food fermentation,... Read full abstract on PubMed →
Tepache is a native beverage from Mexico, which is usually elaborated with pineapple shells, brown cane sugar and is fermented naturally. Beneficial health effects have been attrib... Read full abstract on PubMed →
Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of di... Read full abstract on PubMed →
In recent years, ample research has focused on applying wild (especially non-Saccharomyces) yeasts in producing alcoholic beverages. Common characteristics of wild yeast strains in... Read full abstract on PubMed →
In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learnin... Read full abstract on PubMed →
Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The... Read full abstract on PubMed →
Yongchun Monascus vinegar is one of famous Chinese vinegar types because of its unique flavor and special bioactivity. Aging process has been regarded as crucial for enhancing the... Read full abstract on PubMed →
LA/P/0140/2020Aiming to gain insights into the impact of storage conditions on the chemical profile of beer samples, changes on the relative amount of several chemical classes of c... Read full abstract on PubMed →
Pixian Doubanjiang (PXDBJ) is a typical Asian condiment with a unique spicy flavor produced by traditional spontaneous solid-state fermentation. In this study, flavor and the micro... Read full abstract on PubMed →
Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive analysis of five unifloral honeys was anal... Read full abstract on PubMed →
The flavour network-based analysis of food pairing was applied to the sub-cuisines from Northeast India to examine the food pairing behaviour in terms of the co-occurrence of ingre... Read full abstract on PubMed →
<i>Piper cubeba</i> L.f. (Piperaceae), known as cubeb, is a popular traditional herbal medicine used for the treatment of many diseases, especially digestive and respiratory disord... Read full abstract on PubMed →
The genus <i>Iris</i> from the Iridaceae family consists of more than 262 recognized species. It is an ornamental and medicinal plant widely distributed in the Northern Hemisphere.... Read full abstract on PubMed →
The Mediterranean diet proved to be one of the healthiest diets in the word. It has several beneficial effects and it prevents many non-communicable diseases, such as cancer, cardi... Read full abstract on PubMed →
Cell wall degrading enzymes (chitinase and β-1,3-glucanase) were produced by solid-state fermentation (SSF) using the fungus <i>Trichoderma harzianum</i> and different agro-industr... 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.