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.
<i>Diplazium maximum</i> (D. Don) C. Chr. is a wild edible fern, traditionally consumed in the tribal areas of western Himalayas. The edible part of the plant (young fronds) was an... Read full abstract on PubMed →
Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the... Read full abstract on PubMed →
Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food • Eugenio ApreaVolatile Compounds and Smell Chemicals (Odor and Aroma) of FoodPrinted Edition of the Special Iss... Read full abstract on PubMed →
It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide... Read full abstract on PubMed →
This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial <i>Tejuino</i> beverage. For this, eight sam... Read full abstract on PubMed →
Mead, one of the oldest existing drinks, is a fermented product based on honey, water, and the possible addition of spices and selected yeasts. In this work, various parts (inflore... Read full abstract on PubMed →
The compositional and sensorial profiles of traditional American meads were determined using standard enological, volatile, and descriptive analyses. Forty-one commercial meads pro... Read full abstract on PubMed →
ABSTRACT: Kombucha is a sweetened tea beverage fermented by bacterial and yeast cultures. Sweeteners, such as glucose, sucrose, fructose, and others are converted by yeasts into et... Read full abstract on PubMed →
Kombucha is a very distinct naturally fermented sweetened tea that has been produced for thousands of years. Fermentation relies on metabolic activities of the complex autochthonou... Read full abstract on PubMed →
Kombucha is a black tea-based, non-alcoholic beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biological characteristics, namely a... Read full abstract on PubMed →
Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB... Read full abstract on PubMed →
Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling analysis of volatile co... Read full abstract on PubMed →
This study aimed to elaborate the roles of salt concentration on doubanjiang (broad bean paste) fermentation. Three sets of doubanjiang samples which had lower salt concentration t... Read full abstract on PubMed →
Background Plant-based milk alternatives are more popular than ever, and chickpea-based milks are among the most commercially relevant products. Unfortunately, limited nutritional... Read full abstract on PubMed →
A new era of cutting-edge technologies and advancements in analytical platforms and omics sciences is disruptively bringing a paradigm shift in fundamental and translational resear... Read full abstract on PubMed →
To investigate the general fermentation features of doenjang, a traditional Korean fermented soybean paste, eleven batches of doenjang were prepared. The bacterial and fungal commu... Read full abstract on PubMed →
To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-fo... Read full abstract on PubMed →
Polygoni Multiflori Radix Praeparata (ZhiHeShouWu, PMRP) and Acori Tatarinowii Rhizoma (ShiChangPu, ATR) and their traditional combination (PA) are frequently used in traditional C... Read full abstract on PubMed →
The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas c... Read full abstract on PubMed →
Korarima, also called Ethiopian cardamom, is cultivated in the forest areas of southwestern part of Ethiopia. It is an underutilized spice crop with minimal research attention in t... 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.