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.
Eurotium cristatum is the primary fungus in Fu brick tea (FBT) and plays a crucial role in its special flavor. This study investigated the effect of inoculation with different E. c... Read full abstract on PubMed →
SO2 plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO2 additions on the ferme... Read full abstract on PubMed →
Drying techniques are important for hop storage and quality. The stage of hop addition in beer is another important issue. This study focuses the impact of two drying techniques [f... Read full abstract on PubMed →
The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) wa... Read full abstract on PubMed →
The evolution of chemosensory receptors is key for the adaptation of animals to their environment. Recent knowledge acquired on the tri-dimensional structure of insect odorant rece... Read full abstract on PubMed →
<i>Fomitopsis betulina</i>, as a macrofungus with both medicinal and dietary applications, is renowned for its rich content of bioactive substances. The recent advancements in rese... Read full abstract on PubMed →
Off-flavors are a major challenge for companies using recirculated aquaculture systems (RAS). In the presented work, we comprehensively characterize the odorant composition of Nile... Read full abstract on PubMed →
Fresh-cut processing is a good strategy to enhance the commercialization of peaches and nectarines, which easily deteriorate during low-temperature storage mostly due to the occurr... Read full abstract on PubMed →
Indoor production of basil (<i>Ocimum basilicum</i> L.) is influenced by light spectrum, photosynthetic photon flux density (PPFD), and the photoperiod. To investigate the effects... Read full abstract on PubMed →
<h4>Objective</h4><i>Ephedra</i>, widely used in clinical practice as a medicinal herb, belongs to the genus <i>Ephedra</i> in the family Ephedraceae. However, the presence of nume... Read full abstract on PubMed →
Aroma compounds in the roasted breasts, thighs and skins of chicken were isolated by solvent-assisted flavor evaporation (SAFE), quantitated by gas chromatography-olfactometry-mass... Read full abstract on PubMed →
Sauce-flavor <i>baijiu</i> produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation... Read full abstract on PubMed →
A high-yield 3-methylthiopropanol (3-Met) yeast Y1402 was obtained from sesame-flavored Daqu, and it was identified as <i>Saccharomycopsis fibuligera</i>. <i>S. fibuligera</i> Y140... Read full abstract on PubMed →
In this study, Caciocavallo, a typical cheese produced in Sicily Island (Italy), was obtained from the milk of dairy cows fed with and without enriched olive cake (ECO and CTR, res... Read full abstract on PubMed →
To enable a wider utilization of co-products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer's spent gra... Read full abstract on PubMed →
For a deeper understanding of the characteristics exhibited by several novel mulberry varieties, the quality attributes and flavor components of five mulberry varieties (Zhongsang... Read full abstract on PubMed →
Different spatial positions lead to inconsistent fermentation effects and flavors, however, the spatial heterogeneity of <i>Qingxiangxing</i> (<i>QXX</i>) <i>Baijiu</i> remains unk... Read full abstract on PubMed →
The enticing aroma of truffles is a key factor for their culinary value. Although all truffle species tend to be pricy, the most intensely aromatic species are the most sought afte... Read full abstract on PubMed →
The burden of neurological disorders is growing substantially with limited therapeutic options, urging the consideration and assessment of alternative strategies. In this regard, w... Read full abstract on PubMed →
Fermentation by lactic acid bacteria (LAB) is a promising approach to meet the increasing demand for meat or dairy plant-based analogues with realistic flavours. However, a detaile... 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.