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.
This study evaluated the variation in chemical and functional properties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Ph... Read full abstract on PubMed →
Legumes are edible seeds that have high nutritional and functional value. Their cultivation and consumption turn out to be an alternative to hunger and guarantee food security in v... Read full abstract on PubMed →
Frankincense is an important seasoning and spice known for its distinctive and intricate flavor profile. Considering the considerable variation in the aromatic quality of frankince... Read full abstract on PubMed →
Plant-based fish analogs are in trend for their potential to reduce overfishing and for providing enriched dietary options. Tuna is popular for raw food applications, especially th... Read full abstract on PubMed →
ABSTRACT Mutton is a popular food with a long history of consumption and high nutritional value for the minorities such as Uyghur people in the Xinjiang Uyghur Autonomous Region, C... Read full abstract on PubMed →
<h4>Objectives</h4>The objective of the study was to determine the antimicrobial efficacy of Lavandula angustifolia (True Lavender extract) towards Candida albicans, Streptococcus... Read full abstract on PubMed →
Pheretima is a popular healthy food, but Pheretima and related foods have specific stenchy odor, especially after decocting or warm soaking, the odor is intense, resulting in nause... Read full abstract on PubMed →
A soy protein isolate (SPI) - sea buckthorn flavonoid emulsion was developed to study its effects on roasted lamb quality and heterocyclic amine (HAAs) precursors. The emulsion was... Read full abstract on PubMed →
Prolonged exposure to polycyclic aromatic hydrocarbons (PAHs) and their derivatives, particularly nitrated polycyclic aromatic hydrocarbons (NPAHs) and oxygenated polycyclic aromat... Read full abstract on PubMed →
The work is devoted to the comparative analysis of the component composition of the essential oil of some species of the genus Citrus of different origin. Essential oil was extract... Read full abstract on PubMed →
Kumquat is one of the smallest citrus fruits (from the Rutaceae family), and its essential oil's biological effects have not yet been sufficiently researched, in contrast to the es... Read full abstract on PubMed →
The vast dissemination of resistance to different antibiotics among bacterial pathogens, especially foodborne pathogens, has drawn major research attention. Thus, many attempts hav... Read full abstract on PubMed →
Globalization and climate change are both contributing to an increase in the number of potentially invasive algae in coastal areas. In terms of biodiversity and financial losses, t... Read full abstract on PubMed →
Green leafy vegetables, especially microgreens are gaining popularity due to their high nutritional profiles, rich phytochemical content, and intense flavors. This review explores... Read full abstract on PubMed →
ObjectiveThis study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.MethodsAfter 6 months of salt-dehydrated pickled cabbage, th... Read full abstract on PubMed →
In order to improve the quality and flavor of fermented sausages, the effects of mixtures of Saccharomyces cerevisiae Y-8 and Lactiplantibacillus plantarum Z43 in different proport... Read full abstract on PubMed →
In order to investigate the effect of fermentation using whole kiwifruit on the flavor profile of kiwifruit wine, the flavor profiles of kiwifruit wine fermented from whole and pee... Read full abstract on PubMed →
Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various benefici... Read full abstract on PubMed →
The objective of the study was to comprehensively assess flavor and metabolomic disparities in the aroma and taste profiles of kiwi wine (KW) derived from kiwifruits with green (H... Read full abstract on PubMed →
The most widely cultivated species globally is Actinidia deliciosa cv. 'Hayward'. However, in recent years, consumers have shown greater demand for new varieties with novel flesh c... 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.