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.
Tesis por compendio[ES] El cacao es un producto de alto valor, no únicamente por sus características sensoriales, sino porque también presenta un alto contenido en antioxidantes y... Read full abstract on PubMed →
[EN] Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide range... Read full abstract on PubMed →
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional... Read full abstract on PubMed →
Listeria monocytogenes contamination is of great concern in queso fresco (QF), and listeriosis outbreaks linked to consumption of QF continue to happen. Hurdle approaches such as c... Read full abstract on PubMed →
Hispanic style soft non-fermented cheeses, such as queso fresco (QF) have been linked to outbreaks and recalls. Salmonella is one of the main causes of these incidents. Due to lack... Read full abstract on PubMed →
7openInternationalItalian coauthor/editorThe management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality. Numerous variables (e.g., grape varieties,... Read full abstract on PubMed →
Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number... Read full abstract on PubMed →
This research, developed within an exchange program between Italy and Canada, represents the first step of a three-year project intended to evaluate the potential of nisin-producin... Read full abstract on PubMed →
Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma [...]. Read full abstract on PubMed →
Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a... Read full abstract on PubMed →
This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses.... Read full abstract on PubMed →
Kombucha is a fermented tea. Here we investigate the fermentation kinetics, metabolite production, microbiome and potential health promoting properties of three different kombucha... Read full abstract on PubMed →
Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced soft drink whose qual... Read full abstract on PubMed →
As the spirit of Chinese Sichuan cuisine, Pixian Doubanjiang (DBJ) is an indispensable flavor condiment and has been widely used for centuries, which is made from red pepper (Capsi... Read full abstract on PubMed →
The purpose of this study was to investigate the effects of salinity on the antioxidant properties, sensory attributes, and metabolite profiles of doenjang prepared with different... Read full abstract on PubMed →
Four sets of doenjang (traditional Korean fermented soybean paste) with 9%, 12%, 15%, and 18% solar salt concentrations were prepared and their pH, microbial abundances and communi... Read full abstract on PubMed →
<h4>Background/aim</h4>Insulin resistance (IR) is linked to increased risk of cardiovascular disease and cancer. We examined safety and efficacy of the natural product diethyl azel... Read full abstract on PubMed →
Garlic is used as a spice in cooking due to its unique aroma. The unique aroma of garlic has attracted considerable attention from scientists. The cloves contain large amounts of s... Read full abstract on PubMed →
Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics... Read full abstract on PubMed →
BACKGROUND Information pertaining to the aromatic profile of seaweeds and seaweed extracts can provide information in relation to their potential suitability as an ingredient in pr... 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.