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.
Consuming traditional petroleum-derived diesel fuel has long been associated with issues such as the depletion of natural energy resources. To solve these challenges, an alternate... Read full abstract on PubMed →
Xijiao Huojiu (Xijiao), an ancient Chinese rice wine (ACRW), is produced using traditional methods, which involve biological-ageing-like process and result in distinctive sensory p... Read full abstract on PubMed →
This study investigates the effect of pure yeast culture fermentation versus spontaneous fermentation on the volatile compound profile of industrially produced plum brandy. Using t... Read full abstract on PubMed →
The fruit of the cashew, a tree belonging to the family Anacardiaceae, is composed of approximately 10% nut (cashew) and 90% stalk or pseudofruit, usually discarded in situ and fer... Read full abstract on PubMed →
Native and exotic fruits from the Amazon have varied characteristics, with aroma being a decisive factor in their acceptance for medicinal use as a nutraceutical supplement. This w... Read full abstract on PubMed →
Legume-based sourdough is gaining momentum. This study aimed to compare the effectiveness of type I sourdough prepared with durum wheat semolina (S1), pea flour (S2) or 50:50 semol... Read full abstract on PubMed →
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for f... Read full abstract on PubMed →
<title>Abstract</title> <p>Moringa (<italic>Moringa oleifera</italic>) is renowned for its therapeutic properties, with the chemical constituents of various plant parts well-docum... Read full abstract on PubMed →
The preservation of fresh-cut fruits and vegetables has attracted attention to the shelf-life reduction caused by high humidity. Herein, alginate/copper ions cross-linking, in-situ... Read full abstract on PubMed →
Smoked Lapsang Souchong tea (SLST) is a distinctive black tea known for its smokey, fruity, and pine flavor. This study analyzed the aroma dynamic changes during the whole manufact... Read full abstract on PubMed →
<h4>Background</h4>Active compounds from plants and herbs are increasingly incorporated into modern medical systems to address cardiovascular diseases (CVDs). <i>Foeniculum vulgare... Read full abstract on PubMed →
The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technica... Read full abstract on PubMed →
The aim of this study was to evaluate the fatty acid (FA) profile and the quality of breast and leg muscles in male and female guinea fowl. In comparison with leg muscles, breast m... Read full abstract on PubMed →
Persimmons are widely acknowledged as a valuable source of both medicinal and nutritional components, providing a diverse spectrum of nutrients and phytochemicals. Despite these be... Read full abstract on PubMed →
Fried pepper sauce (FPS) is renowned among consumers for its distinct aroma profile and rich nutritional composition. However, the primary aroma components of FPSs, crucial for qua... Read full abstract on PubMed →
Because of its peculiar flavor, chili oil is widely used in all kinds of food and is welcomed by people. Chili pepper is an important raw material affecting its quality, and commer... Read full abstract on PubMed →
<i>Solanaceae</i>, commonly known as nightshade, is a diverse family of flowering plants comprising around 90 genera and an estimated 3000-4000 species. <i>Solanaceae</i> spp. and... Read full abstract on PubMed →
Fruit aroma is an important organoleptic quality, which influences consumer preference and market competitiveness. Aroma compound synthesis pathways in plants have been widely iden... Read full abstract on PubMed →
In this study, the effect of oregano essential oil loaded in zein-pectin-chitosan (Zein-PC-CS-OEO) nanoparticles on the quality of Harbin red sausage during storage was examined. Z... Read full abstract on PubMed →
This work deals with the study on the protein extractability of biscuits incurring different percentages of roasted peanut flour. The presence of two different flours influenced th... 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.