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.
Here we characterised the aroma of smoked, oven-dried, and sun-dried paprikas by sensorial evaluation and analysis of their volatile profiles. The sensorial panel defined smoked pa... Read full abstract on PubMed →
Citrus hystrix DC. with common name makrut lime or kafir lemon, is a very popular traditional medicinal plant as well as an important spice in Asiatic countries. The plant is nativ... Read full abstract on PubMed →
Specialty rice varieties with unique properties such as unique color, flavor, aroma and nutraceutical qualities are increasingly in demand other than the traditional white rice var... Read full abstract on PubMed →
The gene conferring a "pandan-like" aroma of winter melon was identified. The sequence variation (804-bp deletion) found in the gene was used as the target for functional marker de... Read full abstract on PubMed →
The popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the aroma of other foods, such as... Read full abstract on PubMed →
Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-sev... Read full abstract on PubMed →
Development of reduced-sodium cheese to meet the demands of consumers concerned about sodium levels in their diet is challenging when a high-moisture, higher pH, fresh cheese, such... Read full abstract on PubMed →
pH is one of the most important parameters to manage bacterial replication in foodstuffs. In this study, the ability of 2 Bacillus cereus strains, 1 clinical human isolate (GPe2) a... Read full abstract on PubMed →
Doubanjiang-meju, a major ingredient of Chinese fermented food for several centuries, is produced using broad bean, wheat flour and salt. In this study, we investigated prokaryotic... Read full abstract on PubMed →
Two different doenjang manufacturing processes, the industrial process (IP) and the modified industrial process (mIP) with specific microbial assortments, were subjected to metabol... Read full abstract on PubMed →
The aim of the research was to determine the impact of fermentation with <i>Pleurotus ostreatus</i> on kidney beans, black beans, and oats. The results indicate that the fungus has... Read full abstract on PubMed →
Background: Pulicaria gnaphalodes, Ducrosia anethifolia, Trachyspermum copticum, Foeniculum vulgare Mill and Majorana hortensis Minch are widely used as herbal plants in traditio... Read full abstract on PubMed →
The popularity of smoked foodstuffs such as sauces, marinades and rubs is on the rise. However, during the traditional smoking process, in addition to the desirable smoky aroma com... Read full abstract on PubMed →
Grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90 min) were studied for their color, pigme... Read full abstract on PubMed →
The strains Staphylococcus saprophyticus DPC5671 and Corynebacterium casei DPC5298 were applied in combination with Debaryomyces hansenii DPC6258 to the surface of young Cheddar ch... Read full abstract on PubMed →
General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a conditio... Read full abstract on PubMed →
The European Commission asked EFSA for a scientific evaluation on the risk to human health of the presence of furan and methylfurans (2-methylfuran, 3-methylfuran and 2,5-dimethylf... Read full abstract on PubMed →
BACKGROUND: A method of improving fish sauce quality during fermentation was investigated. Psychrobacter sp. SP-1, a halophilic protease-producing bacterium, was isolated from fish... Read full abstract on PubMed →
Colorectal cancer and throat cancer are the world's most prevalent neoplastic diseases, and a serious threat to human health. Plant triterpene glycosides have demonstrated antitumo... Read full abstract on PubMed →
) fruit, pollinated and parthenocarpic fruit of the same genotype exhibit different ripening characteristics. Integrative comparative analyses of tissue-specific transcript and of... 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.