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.
Broccoli sprouts are promising functional food sources and their taste and flavor play a pivotal role in the acceptance of consumers. In this study, the flavor profiles of three va... Read full abstract on PubMed →
Pulse-based diets are attracting attention for their potential in combating diet-related non-communicable diseases. However, limited research studies have focused on the digestive... Read full abstract on PubMed →
<h4>Introduction</h4>Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavour and texture to many dishes. However, these products often contain high sodi... Read full abstract on PubMed →
In this study, it was aimed at investigating benzoic acid (BA) and sorbic acid (SoA) concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples b... Read full abstract on PubMed →
The tomato is a key fruit in China. However, the drive to produce higher-quality tomatoes has resulted in fertilizer overuse, soil degradation, and environmental pollution in recen... Read full abstract on PubMed →
Sustainable waste management is an extremely important issue due to its environmental, economic, and social impacts. Knowledge of the chemical composition of the waste produced is... Read full abstract on PubMed →
<title>Abstract</title> <p>While pharmaceutical drugs often come with detrimental side effects such as liver damage and addiction, the <italic>Hibiscus cannabinus L.</italic><ital... Read full abstract on PubMed →
Different CeO<sub>2</sub> nanostructures were synthesized using a hydrothermal method and treated with alkaline NaOH, followed by drying at 120 °C for 16 h and calcined at 400 °C f... Read full abstract on PubMed →
To extend shelf life of fermented spicy Chinese cabbage sauce at room temperature, the effects of electron beam irradiation (EBI), high pressure processing (HPP), pasteurization (P... Read full abstract on PubMed →
The fruit of the jujube tree is high in nutrients and has various health benefits. China is a major producer of jujube, and it is now cultivated all around the world. Numerous stud... Read full abstract on PubMed →
Jujube has various functional properties and is a promising source of bioactive compounds and flavors. This study investigated the functional properties and flavor characteristics... Read full abstract on PubMed →
Edible films can be formed from different polymeric compounds. The use of starch has gained extra value; because it can be used in combination with plasticizers and lipids, helping... Read full abstract on PubMed →
<h4>Objective</h4>This study investigated the application of Jicama starch (<i>Pachyrhizus erosus L.</i>) as a stabilizing agent to enhance the longevity and integrity of fermented... Read full abstract on PubMed →
Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microb... Read full abstract on PubMed →
Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microb... Read full abstract on PubMed →
Indole is often associated with a sweet and floral odor typical of jasmine flowers at low concentrations and an unpleasant, animal-like odor at high concentrations. However, the me... Read full abstract on PubMed →
This work aims to determine the effect on the aromatic profile and phenolic content of red wine vinegars produced by surface culture at two different temperatures (30 °C and 37 °C)... Read full abstract on PubMed →
'Sanenashi' is a landrace of <i>Pyrus ussuriensis</i> var. <i>aromatica</i> (Iwateyamanashi) with seedless fruit originating from northern Tohoku, Japan. To determine the mechanism... Read full abstract on PubMed →
Tea, a culturally significant beverage, originated around 2700 B.C. in ancient Chinese civilization, with a profound understanding of its therapeutic properties. Herbal medicines f... Read full abstract on PubMed →
The competitive colonization of bacteria on similar ecological niches has a significant impact during their establishment. The synthesis speeds of different chemical classes of mol... 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.