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.
ArticleWith increasing specialty coffee consumption, more attention is focused not only on the cup quality (sensory quality) of the coffee beverage but also about the impact of co... Read full abstract on PubMed →
The berries of the genus Rubus has been highlighted as important source of bioactive and health promoting constituents, however, information about chemical composition and antioxid... Read full abstract on PubMed →
This paper reports on the comparative characteristics and properties of the metabolites derived from methyl red (MR) decolorization by <i>Lysinibacillus fusiformis</i> strain W1B6... Read full abstract on PubMed →
The influence of common tea preparation procedures (temperature, infusion time, consumption time interval and tea bag/loose-leaf) and the type of water used, on the total phenolic... Read full abstract on PubMed →
Aroma is an important index to evaluate the quality and grade of black tea. This work innovatively proposed the sensory evaluation of black tea aroma quality based on an olfactory... Read full abstract on PubMed →
In the present study, we aimed to develop a novel fermented tea (NFT) product and to evaluate their in vitro antioxidant potential and chemical composition. We found that NFT conta... Read full abstract on PubMed →
In the present work, pasta enriched in different formulations by black mulberry extract in order to inhibit enzymes related to starch hydrolyzation. Total phenol content (TPC), ant... Read full abstract on PubMed →
Products of lingonberries are widely used in the human diet; they are also promising beauty and health therapeutic candidates in the cosmetic and pharmaceutical industries. It is i... Read full abstract on PubMed →
Red kidney beans are a staple pulse crop well known for its unique flavor characterized by kidney bean like, smoky, sulfury and earthy aroma notes. However, nature of compounds res... Read full abstract on PubMed →
The essential oil fraction obtained from the rind of <i>Citrus</i> spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extens... Read full abstract on PubMed →
The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among esters were investigated in this study. 24 esters were identified by Gas chromatography-o... Read full abstract on PubMed →
Despite their nutritional benefits, consumption of red meat from alternative sources such as bison, elk, and horse is low when compared to beef. Sensory attributes and drivers of l... Read full abstract on PubMed →
The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data analysis... Read full abstract on PubMed →
Bilberry (Vaccinium myrtillus L.) juice was fermented with Torulaspora delbrueckii (TD291 and TD70526) and Schizosaccharomyces pombe (SP3796 and SP70572) in pure fermentation as we... Read full abstract on PubMed →
Oxidative-stress-induced senescence constitutes a great risk factor for chronic diseases. Therefore, ameliorating oxidative-stress-induced senescence is expected to prevent chronic... Read full abstract on PubMed →
The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds. Due to the loss of volatile odorants during wort boiling, the so-called dry hopp... Read full abstract on PubMed →
Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized proce... Read full abstract on PubMed →
Microbial spoilage is a complex event to which different bacterial populations and metabolites can contribute depending on the storage conditions. This study explored the evolution... Read full abstract on PubMed →
Two extraction methods were applied to measure the thiobarbituric acid reactive substances (TBARS) values of vacuum packaged grass-fed beef steaks that were aged under four tempera... Read full abstract on PubMed →
In this study, salted and pasteurized beef slices were dried to approximately 40% water content at different low temperatures (10, 15 and 20 °C) and air flow rates (1, 2, 3 and 4 m... 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.