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.
The piquin chili is a wild spice widely consumed from the South United States to Central America and stands out as a source of flavonoids, essential metabolites with antioxidant pr... Read full abstract on PubMed →
Chili is a globally significant spice used fresh or dried for culinary, condiment, and medicinal purposes. Growing concerns about food safety have increased the demand for high-qua... Read full abstract on PubMed →
Thus far, little is known about whether jackfruit flake, a byproduct of jackfruit, can be used as a fermentation substrate to obtain value-added products through microbial fermenta... Read full abstract on PubMed →
Research ArticleReceived: 23 June 2023 Revised: 9 October 2023 Accepted article published: 13 October 2023 Published online in Wiley Online Library:(wileyonlinelibrary.com) DOI 10.... Read full abstract on PubMed →
<h4>Background</h4>Dengue is a devastating viral disease transmitted by mosquito vectors of Aedes aegypti and Aedes albopictus. Mosquito populations thrive in favourable breeding c... Read full abstract on PubMed →
Hyssop (<i>Hyssopus officinalis</i> L.) and oregano (<i>Origanum vulgare</i> L.), traditionally used for their antimicrobial properties, can be considered viable candidates for nan... Read full abstract on PubMed →
Background and Objective: Komak beans include high nutritional values, making them promising raw materials for alternative food sources such as tempe. Because the beans are hard, t... Read full abstract on PubMed →
Prior research on the relationship between the taste, aroma and drinking utensils of beverages tends to focus on topics such as alcohol, sparkling beverages, juice, coffee, and hot... Read full abstract on PubMed →
The dynamic changes in volatile organic compounds (VOCs), reducing sugars, and amino acids of Dictyophora rubrovalvata (DR) at various drying temperatures were analyzed using GC-IM... Read full abstract on PubMed →
In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fe... Read full abstract on PubMed →
Probing the chemical profiles and biological activities of medicinal plants is important for the discovery of new potent therapeutic products. Our study deciphers the chemical comp... Read full abstract on PubMed →
A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skin... Read full abstract on PubMed →
The Cucurbitaceae family is an extensive group of fruits and vegetables that exhibit common characteristics; for example, they are farmed on a global scale and exhibit a wide range... Read full abstract on PubMed →
Abstract Gamma irradiation is one of the preservation techniques used to increase the shelf life of foods. The current study was aimed to determine the volatile flavor contents of... Read full abstract on PubMed →
To investigate the effect of freeze-thaw (FT) process on the yield and quality of tiger nut oil, tiger nuts were subjected to 0-12 cycles of FT treatment. Results indicated that FT... Read full abstract on PubMed →
This review provides an overview of cannabis-based phytocannabinoids, focusing on their mechanisms of action, therapeutic applications, and production processes, along with the env... Read full abstract on PubMed →
Aroma is a crucial indicator of hop quality. This study analyzed the differences in aroma compound composition among six hop varieties from three regions: North America, Europe, an... Read full abstract on PubMed →
Odour processing exhibits multiple parallels between vertebrate and invertebrate olfactory systems. Insects, in particular, have emerged as relevant models for olfactory studies be... Read full abstract on PubMed →
Squid (<i>Loligo vulgaris</i>) is commonly prone to spoilage, leading to a short shelf-life. High-pressure processing (HPP) can play a role in maintaining the quality and freshness... Read full abstract on PubMed →
The protein and fat in chicken skeleton can be emulsified in a boiling state to form milky white chicken soup. White chicken soup has a delicious taste, good nutritional value, a b... 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.