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.
Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated... Read full abstract on PubMed →
BACKGROUND: The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of r... Read full abstract on PubMed →
Abstract Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in differe... Read full abstract on PubMed →
Aromatization of extra-virgin olive oil (EVOO) with aromatic plants is commonly used to enrich the oil with aromatic and antioxidant compounds. Ultrasound can be an alternative to... Read full abstract on PubMed →
European pear (Pyrus communis L.) cultivars require a genetically pre-determined duration of cold-temperature exposure to induce autocatalytic system 2 ethylene biosynthesis and su... Read full abstract on PubMed →
A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer. After op... Read full abstract on PubMed →
Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor.... Read full abstract on PubMed →
During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are t... Read full abstract on PubMed →
<i>Brettanomyces</i> yeasts have gained popularity in many sectors of the biotechnological industry, specifically in the field of beer production, but also in wine and ethanol prod... Read full abstract on PubMed →
Pineapple (Ananas comosus) is a tropical fruit that is highly relished for its unique aroma and sweet taste. It is renowned as a flavourful fruit since it contains a number of vola... Read full abstract on PubMed →
Abstract Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-acti... Read full abstract on PubMed →
Two interesting plants within the Chilean flora (wild and crop species) can be found with a history related to modern fruticulture: <i>Fragaria chiloensis</i> subsp. <i>chiloensis<... Read full abstract on PubMed →
To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored a... Read full abstract on PubMed →
Lipid stability, physical properties and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins were evaluated after hyperbaric storage at low temperature (... Read full abstract on PubMed →
Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome p... Read full abstract on PubMed →
The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) repr... Read full abstract on PubMed →
This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at -25 °C and effect of treatment with antioxidants (sodium er... Read full abstract on PubMed →
The increase in the global population demands more biomass from the ocean as future food and feed, and the mesopelagic species might contribute significantly. In the present study,... Read full abstract on PubMed →
Lipid sources as alternatives to fish oil could alter the nutritional value and flavor quality of crab meat affecting consumer preferences. Herein, an 8-week nutritional trial was... Read full abstract on PubMed →
[EN] Wall rocket is a leafy vegetable with pungent flavor related to the presence of isothiocyanates (ITCs). Despite interest in it as a crop of high organoleptic quality, the vari... 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.