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.
Two varieties of mango juices (MJs) were separately fermented with 40 strains Lactiplantibacillus plantarum. The volatile compounds and sensory characteristics of the fermented man... Read full abstract on PubMed →
Aging and agro‐waste are major challenges. Natural ingredients are preferred in skincare. This study intended to isolate the essential oils (EO) from the leftover peels obtained fr... Read full abstract on PubMed →
: The utilization of volatile compounds from essential oils, one of which is citrus peels, in the food, industry, and medical fields continues to develop. This study aimed to ident... Read full abstract on PubMed →
Citrus peel essential oil can be a complementary component in food and cosmetics. Volatile molecules, such as limonin, can be useful as antibacterial agents. The hydrophobic nature... Read full abstract on PubMed →
Citrus fruits are among the most economically important crops in the world. In the global market, the Citrus peel is often considered a byproduct but substitutes an important pheno... Read full abstract on PubMed →
Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activ... Read full abstract on PubMed →
Tumbo fruit has potential for industrialization due to its nutritional and functional properties, but scientific knowledge of this species is still limited compared to other specie... Read full abstract on PubMed →
Plant botanical extracts are recognized for being a source of biologically active phytochemicals that potentially have diverse applications. The phytochemical composition, potentia... Read full abstract on PubMed →
Due to differences in raw materials and production processes, different spirits exhibit various flavor even if undergo distillation operation. In this study, sensory analysis could... Read full abstract on PubMed →
Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined... Read full abstract on PubMed →
Antimicrobial peptides (AMPs) are usually made up of fewer than 100 amino acid residues. They are found in many living organisms and are an important factor in those organisms' inn... Read full abstract on PubMed →
The aim of this study was to evaluate the potential effects of administering mangaba powder on liver function and somatic, oxidative and lipid metabolism parameters in rats fed a h... Read full abstract on PubMed →
Flavor is the most important feature consumers use to examine fruit ripeness, and it also has an important influence on taste sensation. Nowadays, more and more consumers pay much... Read full abstract on PubMed →
<h4>Research background</h4>Candy is a popular confection worldwide, and it would be beneficial to society if it were converted into a source of antioxidant molecules to eliminate... Read full abstract on PubMed →
This literature review provides an up-to-date exploration of the multifaceted attributes of maitake mushrooms (<i>Grifola frondosa</i>), elucidating their bioactive phytochemicals... Read full abstract on PubMed →
The Andean-Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, the... Read full abstract on PubMed →
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) w... Read full abstract on PubMed →
Herbal spices are widely consumed as food additives owing to their distinct aroma and taste as well as a myriad of economic and health value. The aroma profile of four major spices... Read full abstract on PubMed →
We compared the attractiveness of five commercially available Italian macaroni pastas of different shapes (penne, casarecce, and fusilli) made from cereals and/or legumes [100% <i>... Read full abstract on PubMed →
Plant proteins often carry off-notes, necessitating customized aroma addition. In vitro studies revealed protein-aroma binding, limiting release during consumption. This study empl... 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.