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.
Extra virgin olive oil (EVOO) is one of the main daily food items consumed around the world, particularly in the Mediterranean region, and it has unique organoleptic properties. Th... Read full abstract on PubMed →
Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the eff... Read full abstract on PubMed →
X-rays irradiation has been demonstrated to effectively preserve the freshness of edible fungi and delay the loss of aroma during storage. In this study, shiitake mushrooms were ir... Read full abstract on PubMed →
The EFSA Panel on Food Additive and Flavourings (FAF Panel) evaluated the safety of proposed changes to the currently permitted uses of the food additive steviol glycosides (E 960a... Read full abstract on PubMed →
Clear emulsions are used as flavor carriers by the beverage industry because of their favorable optical properties. A transparent microemulsion with small droplets requires a high... Read full abstract on PubMed →
<h4>Background</h4>Inflammatory bowel disease (IBD) is a refractory inflammatory disorder of the intestine, which is probably triggered by dysfunction of the intestinal epithelial... Read full abstract on PubMed →
<i>Clostridium</i> is an important microbial component in pit mud due to its ability to produce alcohol and short-chain fatty acids. This study presents the characterization and ta... Read full abstract on PubMed →
Longan fruit generally undergoes rapid quality deterioration during the postharvest stage, with the manifestation of flavor loss as well as pronounced off-odor production. Neverthe... Read full abstract on PubMed →
Why was the work done: The incorporation of unmalted barley at high proportion in the grist can introduce unfavourable bitter and astringent characteristics to beer, resulting in a... Read full abstract on PubMed →
Sourdough fermentation represents a cornerstone of traditional and modern baking, offering enhanced flavour, texture, and nutritional benefits. With the increasing demand for susta... Read full abstract on PubMed →
The absence of trace amounts of natural bioactive compounds with important biological activities in traditional dietary models for global farm animals, coupled with an incomplete t... Read full abstract on PubMed →
The aim of the research was to obtain a high healthcare honeysuckle beverage with strong antioxidant activity. Honeysuckle (<i>Lonicera japonica Thunb</i>) was used as the raw mate... Read full abstract on PubMed →
In order to fulfill people's requirements for food quality and safety, it is a promising strategy to develop intelligent biodegradable food packaging materials. Herein, honeysuckle... Read full abstract on PubMed →
Chrysanthemum infusion has gained popularity outside of the East Asian market in recent years. However, despite the growing international demand, standardized methods to evaluate t... Read full abstract on PubMed →
Chrysanthemum (<i>Chrysanthemum morifolium Ramat</i>) contains multiple bioactive substances and presents health benefits. In this study, a chrysanthemum extract (CE) was prepared... Read full abstract on PubMed →
Most plants have developed unique mechanisms to cope with harsh environmental conditions to compensate for their lack of mobility. A key part of their coping mechanisms is the synt... Read full abstract on PubMed →
The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans wer... Read full abstract on PubMed →
Methylation analysis was performed on methylated alditol acetate standards and Streptococcus mutans extracellular polymeric substances (EPS) produced from wild-type and Gtf knockou... Read full abstract on PubMed →
Mycotoxins are secondary metabolites produced by fungi with harmful effects such as carcinogenicity, teratogenicity, nephrotoxicity, and hepatotoxicity. They cause widespread conta... Read full abstract on PubMed →
The diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput s... 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.