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.
Carthamus tinctorius L. (Safflower) is widely used in traditional Japanese, Korean, Chinese, Arabian, and Persian herbal medicine to treat metabolic diseases. This study aimed to c... Read full abstract on PubMed →
Recent attention has been given to animal feeding and its impact on human nutrition. Animal feeding is essential for meeting human dietary needs, making it a subject of significant... Read full abstract on PubMed →
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteris... Read full abstract on PubMed →
The objective of this study was to evaluate the effect of pretreatment and different technological conditions on the course of ABE fermentation of rye straw (RS) and the compositio... Read full abstract on PubMed →
In the face of evolving agricultural practices and climate change, tools towards an integrated biovigilance platform to combat crop diseases, spore sampling, DNA diagnostics and pr... Read full abstract on PubMed →
Climate change causes shifts in temperature patterns, and plants adapt their chemical content in order to survive. We compared the effect of low (LT) and high (HT) growing temperat... Read full abstract on PubMed →
Abstract The rearing system affects the nutritional and sensorial qualities of the Russian sturgeon (Acipenser gueldenstaedtii), a niche yet commercially valuable aquaculture speci... Read full abstract on PubMed →
<h4>Background</h4>Chronic micronutrient deficiencies in Indonesian women and young children contribute to poor foetal and infant growth. To address this, we formulated micronutrie... Read full abstract on PubMed →
<i>Dendrobium officinale</i> leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility... Read full abstract on PubMed →
Different scented teas provide various choices for consumers from appearance, aroma, flavor and others. Aiming to define advantages and market positions of different scented teas a... Read full abstract on PubMed →
OBJECTIVES: Olfactory habituation is a transient decrease in olfactory sensitivity caused by prolonged odor exposure, aiding in the discernment of new olfactory stimuli against the... Read full abstract on PubMed →
Kombucha is a fermented beverage traditionally made from the leaves of <i>Camelia sinensis</i>. The market has drastically expanded recently, and the beverage has become more elabo... Read full abstract on PubMed →
This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, investigating its impact on the brewing process and beer quality at differe... Read full abstract on PubMed →
Onion is rich in bioactive and volatile compounds with antioxidant activity. However, the pungent odor of volatile compounds (VOCs) released restricts its use. The encapsulation of... Read full abstract on PubMed →
The global demand for sustainable and non-toxic alternatives across various industries is driving the exploration of naturally derived solutions. Hydrosols, also known as hydrolate... Read full abstract on PubMed →
Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy a... Read full abstract on PubMed →
Mead was analyzed by using the concept of molecular sensory science for the identification of key odorants. A total of 29 odor-active compounds were identified in mead by using gas... Read full abstract on PubMed →
With a millennium-long history, traditional Chinese cereal vinegar (CCV) is a significant part of China's cultural heritage. The unique flavor of CCV is derived from the use of cer... Read full abstract on PubMed →
Sweet potato (<i>Ipomoea batatas</i> (L.) Lam.) belongs to family Convolvulaceae. The plant is distributed worldwide and consumed, especially for its edible tubers. Many studies ha... Read full abstract on PubMed →
BACKGROUND: In Sicilian calcareous soils, red wines often display unripeness and bitterness features. To enhance wine quality, we employed the 'sur lies élevage' technique, involvi... 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.