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.
Changes in sensorial, chemical and microbiological qualities of kefirs fortified with black carrot (KBCJ), black mulberry (KBMJ), pomegranate (KPJ), and strawberry (KSJ) juices at... Read full abstract on PubMed →
Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation... Read full abstract on PubMed →
The outer-most layer of plant surface, the cuticle, consists of epi- and intra-cuticular wax. It protects the plant from dehydration, extreme temperatures and UV radiation, as well... Read full abstract on PubMed →
Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and... Read full abstract on PubMed →
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty ac... Read full abstract on PubMed →
Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison w... Read full abstract on PubMed →
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising... Read full abstract on PubMed →
The effectiveness of plant extracts (0.05% rosemary and 0.08% oregano) to extend shelf life of bison strip loin steaks in terms of color stability and consumer acceptability was st... Read full abstract on PubMed →
The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate-A, cream of tartar-B, grape-based leavening agent-C, baking powder-... Read full abstract on PubMed →
BACKGROUND: Urinary excretion of isoflavones and their metabolites after the consumption of soybean meal (SBM) and fermented soybean meal (FSBM) biscuits was investigated in humans... Read full abstract on PubMed →
Co-fermentation of selected non-<i>Saccharomyces</i> yeast strain with <i>Saccharomyces cerevisiae</i> is regarded as a promising approach to improve the sensory quality of fruit w... Read full abstract on PubMed →
The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) during bilberry jui... Read full abstract on PubMed →
The extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at... Read full abstract on PubMed →
The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Ro... Read full abstract on PubMed →
Dry aging has been widely applied for the aging of meat to produce a unique flavor and tenderness of meat. A number of microorganisms are present, forming a community with interact... Read full abstract on PubMed →
Bacterial outbreaks caused by <i>Staphylococcus aureus</i> (<i>S. aureus</i>) are interesting due to the existence of multidrug resistant (MDR) isolates. Therefore, there is a need... Read full abstract on PubMed →
Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their e... Read full abstract on PubMed →
Spiced beef is a representative traditional Chinese processed beef product. In order to establish quality evaluation of aroma profile, the widely accepted and characteristic volati... Read full abstract on PubMed →
Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany a... Read full abstract on PubMed →
The aim of this research was to perform comparison studies of the chemical, physical, technological, and microbiological characteristics, including biogenic amines (BAs) and volati... 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.