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.
We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 201... Read full abstract on PubMed →
Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compound... Read full abstract on PubMed →
Lactobacillus helveticus is a well characterized lactobacillus for dairy fermentations that is also found in malt whisky fermentations. The two environments contain considerable di... Read full abstract on PubMed →
The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan-frying (PF) on the fatty acid profile and health lipid indices of goose meat was investiga... Read full abstract on PubMed →
The mushroom has a wide number of medicinal properties such as being an antioxidant, antimicrobial, anticancer, antidiabetic, immune enhancer, and also used for the treatment of va... Read full abstract on PubMed →
In the present study, it was aimed to determine the volatile aroma composition and antioxidant activity of Maitake mushroom grown in different substrate mixtures comparatively. Fiv... Read full abstract on PubMed →
For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortifi... Read full abstract on PubMed →
The interaction of an array of volatile organic compounds (VOCs) termed bacterial volatile compounds (BVCs) with plants is now a major area of study under the umbrella of plant-mic... Read full abstract on PubMed →
The attractiveness of ten commercially available Italian macaroni pastas made from different cereals [<i>Triticum durum</i>; <i>Triticum durum</i> (whole wheat); <i>Triticum dicocc... Read full abstract on PubMed →
Aroma is an important feature of quinoa that influences consumer preferences. Differently coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic... Read full abstract on PubMed →
Lupine (Lupinus sp.) is a valuable source of plant proteins. There is little knowledge on the impact of food processing on composition and sensory properties of lupine products. In... Read full abstract on PubMed →
Antidepressant drugs are widely used for the treatment of common mental or other psychiatric disorders such as depression, which affect about 121 million people worldwide. This wid... Read full abstract on PubMed →
The skin microbiome, especially the axillary microbiome, consists of odor-causing bacteria that decompose odorless sweat into malodor compounds, which contributes to the formation... Read full abstract on PubMed →
Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. In... Read full abstract on PubMed →
The seeds of dried longan, one of the major processed fruits in Thailand, contain several bioactive compounds. In this study, we developed longan wine by incorporating its seeds du... Read full abstract on PubMed →
Abstract This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination... Read full abstract on PubMed →
The effect of ascorbic acid [AA (40 mmol L-1)] and oxalic acid [OA (2 mmol L-1)] on browning of litchi fruit was investigated under 5% CO2 + 1% O2 controlled atmosphere (CA) and co... Read full abstract on PubMed →
Since ancient times, litchi has been well recognized as a functional food for the management of various ailments. Many bioactives, including flavanoids, anthocyanins, phenolics, se... Read full abstract on PubMed →
The aim of this study was to analyse contents of phytosterols, carotenoids, tocochromanols and fatty acid composition in oil from nutlets of linden. Standard determination methods... Read full abstract on PubMed →
The art of winemaking has a long history. The methods and techniques changed over millennia as did the consumers taste and habits. Improving the taste of the wine and preventing co... 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.