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.
Increased consumption of yogurt, kefir, and other fermented foods has been driven, in part, by the health benefits these products may confer. Epidemiological studies have shown tha... Read full abstract on PubMed →
Non-targeted metabolomic analyses employing nuclear magnetic resonance- and gas chromatography/mass spectrometry-based techniques were applied for an in-depth characterization of c... Read full abstract on PubMed →
The heterogeneity of berry heterogeneity is a commonly occurring phenomenon that has a big influence on fruit composition and wine quality. To clarify this relationship, ‘Cabernet... Read full abstract on PubMed →
Glucosinolates, which are unique to <i>Brassicaceae</i> vegetables, have diverse biological activities, including antimicrobial, antioxidant, and anticancer actions. In this study,... Read full abstract on PubMed →
Plants emit characteristic organic volatile compounds (VOCs) with diverse biological/ecological functions. However, the links between plant species/varieties and their phytochemica... Read full abstract on PubMed →
Rowanberries have been traditionally used in various processed foods. Scientific research demonstrates the pharmacological effects of <i>Sorbus</i> L. fruits are determined by thei... Read full abstract on PubMed →
Jasmine scented black tea is widely popular in China and the scenting process is the most crucial issue affecting its aroma quality. This study aimed to analyze the influence of di... Read full abstract on PubMed →
There is a renewed interest in non-nutritive bioactive compounds of foods and beverages as 'lifespan nutrients' in the risk reduction of non-communicable diseases. Herbal beverages... Read full abstract on PubMed →
This study isolated, determined, and quantified plant growth inhibitors in Japanese chestnut (<i>Castanea crenata</i> Sieb. et Zucc), a deciduous species native to Japan and Korea.... Read full abstract on PubMed →
To select a suitable drying process for using chestnut products in the food industry, this study investigated the effect of five drying methods, including natural drying, microwave... Read full abstract on PubMed →
Normal 0 21 false false false EN-GB X-NONE X-NONE... Read full abstract on PubMed →
The odor of blood may have both aversive and attractive properties for mammals, depending on the species of the odor donor and the species perceiving the odor. To better understand... Read full abstract on PubMed →
Production of aromatic monoterpene molecules in hop flowers is affected by genetic, environmental, and processing factors. Here, the authors engineer brewer’s yeast for the product... Read full abstract on PubMed →
A lexicon provides standardized vocabulary that facilitates communication among various objects. We developed a lexicon to describe the sensory flavor and aroma characteristics of... Read full abstract on PubMed →
This study was conducted to characterize the volatile components of Korean fermented tea and blended tea with Korean fermented tea and several herbs. A total of 161 volatile compon... Read full abstract on PubMed →
Commonly cultivated Brassicaceae mustards, namely garlic mustard (Alliaria petiolata), white mustard (Brassica alba), Ethiopian mustard (B. carinata), Asian mustard (B. juncea), oi... Read full abstract on PubMed →
BACKGROUND: For the processing industry, it is crucial to know what effect the roasting process and conditions have on hazelnut quality. The present study investigates, for the fir... Read full abstract on PubMed →
Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this s... Read full abstract on PubMed →
The influence of chitosan (1% w/v) and alginate (2% w/v) coatings in combination with pomegranate peel extract (PPE; 1% w/v) on quality of guavas (cv Allahabad safeda) were studied... Read full abstract on PubMed →
Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differen... 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.