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.
Nonthermal plasma (NTP) treatment of food presents a new technology for the industry but raises concerns about lipid oxidation due to the presence of reactive species. Considering... Read full abstract on PubMed →
To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health,... Read full abstract on PubMed →
Cosmetic products are chemical substances or mixtures used on the skin, hair, nails, teeth, and the mucous membranes of the oral cavity, whose use is intended to clean, protect, co... Read full abstract on PubMed →
The sensory and chemical properties of 'Pinot Blanc' wine from South Tyrol were studied in relation to vineyard location and winemaking technique. Musts and wines were collected fr... Read full abstract on PubMed →
<h4>Background</h4>Ruzu herbal bitters (RHB) is a polyherbal mixture produced in Nigeria indicated for diabetes and other ailments. The consumers of the product testify of its effi... Read full abstract on PubMed →
Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the... Read full abstract on PubMed →
As links between genotype and phenotype, small-molecule metabolites are attractive biomarkers for disease diagnosis, prognosis, classification, drug screening and treatment, insigh... Read full abstract on PubMed →
The decomposition and oxidation of fat is essential for the formation and quality of the unique flavor of sausage. To explore the effect of lactic acid bacteria on fat decompositio... Read full abstract on PubMed →
Peach brown rot, attributed to Monilinia fructicola, presents a significant threat to postharvest peach cultivation, causing losses of up to 80%. With an increasing number of count... Read full abstract on PubMed →
This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and... Read full abstract on PubMed →
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-mak... Read full abstract on PubMed →
Congou black tea is mainly processed from single variety leaves, with obvious variety characteristics. This study investigated the effects of mixed processing withered leaves varie... Read full abstract on PubMed →
<title>Abstract</title> <p>Mediterranean (M) and Continental (C) <italic>Festuca arundinacea</italic> cultivars in Australia are either endophyte–free (E<sup>–</sup>) or uniquely... Read full abstract on PubMed →
This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage... Read full abstract on PubMed →
Aqueous extracts from four different American hops varieties (Mosaic, Chinook, Citra, and Centennial) were produced using the Synergy Pure technique, an innovative extraction disti... Read full abstract on PubMed →
Predicting olfactory perceptions from odorant molecules is challenging due to the complex and potentially discontinuous nature of the perceptual space for smells. In this study, we... Read full abstract on PubMed →
Tea, one of the world's most consumed beverages, has a rich variety of sensory qualities such as appearance, aroma, mouthfeel and flavor. This review paper summarizes the chemical... Read full abstract on PubMed →
Selenium is an essential trace element for the human body. However, its intake is usually low. Therefore, the production and utilization of selenium-enriched food are currently a r... Read full abstract on PubMed →
<h4>Background</h4>3-Monochloro-propanediol esters (3-MCPDEs), commonly found in refined edible oils and related products, have generated concerns due to their nephrotoxicity and c... Read full abstract on PubMed →
The increasing demand for plant-based beverages with improved functional and sensory qualities has guided this study, which examines the bioactive content, functional, and sensory... 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.