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.
The purpose of this study was to assess volatile component profiles and the antioxidant activity of propolis samples from eight different locations in Türkiye. α-Pinene, β-pinene,... Read full abstract on PubMed →
Unlabelled Image. Read full abstract on PubMed →
Lecanicillium fungicola is a pathogen of the commercial white button mushroom (Agaricus bisporus) and is the causal agent of dry bubble disease, which can cause severe economic los... Read full abstract on PubMed →
This study assessed the chemosensory characteristics of Chardonnay wines from the eastern foothills of the Ningxia Helan Mountain, China. Using Check-All-That-Apply (CATA) and Desc... Read full abstract on PubMed →
Honey truffle sweetener (HTS), a 121 amino acid protein is identified as a high-intensity sweetener found naturally occurring in the Hungarian Sweet Truffle Mattirolomyces terfezio... Read full abstract on PubMed →
<title>Abstract</title> <p><italic>Fusarium</italic> spp. pose significant threats to agriculture by causing wilt in various crops like ridge gourd. This study identifies <italic>... Read full abstract on PubMed →
N6-methyladenosine (m6A) is a fundamentally important RNA modification for gene regulation, whose function is achieved through m6A readers. However, whether and how m6A readers pla... Read full abstract on PubMed →
Bacterial wilt of tomato caused by Ralstonia solanacearum is a critical soilborne disease that drastically reduces yield. In the current study, an endophytic strain NEAU-CP5 with s... Read full abstract on PubMed →
<h4>Background</h4>Energy-saving and low-carbon baking processes, as well as the need to determine the flavor-forming mechanisms of baked dried tofu, are becoming increasingly nece... Read full abstract on PubMed →
A new style of tofu coagulated through the fermentation of Lactobacillus plantarum SJ-L-1 was produced. L. plantarum SJ-L-1 with a high growth rate and excellent acid production ab... Read full abstract on PubMed →
Smear-ripened cheeses are characterized by a viscous, red-orange surface smear on their rind. It is the complex surface microbiota on the cheese rind that is responsible for the ch... Read full abstract on PubMed →
Ajwain essential oil (AEO) and Thyme essential oil (TEO) naturally contain bioactive compounds important for its growth and development. Various researchers have discovered that th... Read full abstract on PubMed →
<h4>Background</h4>BAHD acyltransferases are among the largest metabolic protein domain families in the genomes of terrestrial plants and play important roles in plant growth and d... Read full abstract on PubMed →
This study aimed to investigate the aroma effects of key volatile compounds in a new type of mulberry leaf Fu brick teas (MTs) and traditional Fu brick teas (FTs). Headspace solid–... Read full abstract on PubMed →
Drying is the final and essential step in tea processing. It contributes a lot to the formation of tea flavor quality by a series of complicated and violent thermochemical reaction... Read full abstract on PubMed →
Ripening refers to the process of chemical change during the refinement of Keemun black tea (KBT) and is crucial in the formation of Keemun Congou black tea's quality. In this stud... Read full abstract on PubMed →
The study examined the functional properties of lactic yeast-fermented Tartary buckwheat sprout with passion and pineapple juice (Tatary buckwheat sprout juice). Pineapple and pass... Read full abstract on PubMed →
In this study, the volatile components in 40 samples of Tartary buckwheat and common buckwheat from 6 major producing areas in China were analyzed. A total of 77 volatile substance... Read full abstract on PubMed →
The differences in volatile flavor compounds (VFCs) between Monascus-solid-state fermented Tartary buckwheat (MSFTB) and Monascus-liquid-state fermented Tartary buckwheat (MLFTB) w... Read full abstract on PubMed →
Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartar... 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.