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.
To identify the compounds that contribute to the diverse flavours of table grapes, the flavours and volatile compounds of 38 grape cultivars harvested over 3 years are evaluated th... Read full abstract on PubMed →
Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can inc... Read full abstract on PubMed →
The volatile profiles of Brussels sprouts and leek, as affected by pretreatment combined with frozen storage were analyzed in the present work. The data revealed that, notwithstand... Read full abstract on PubMed →
Sulforaphane (SFN) is an isothiocyanate commonly found in cruciferous vegetables. It is formed via the enzymatic hydrolysis of glucoraphanin by myrosinase. SFN exerts various biolo... Read full abstract on PubMed →
Pseudomonas fluorescens complex consists of environmental and some human opportunistic pathogenic bacteria. It includes mainly beneficial and few phytopathogenic species that are c... Read full abstract on PubMed →
It was aimed to examine the antioxidant, phenolic profile, and volatile compound contents of seven different aromatic plant samples (broccoli, yarpuz, walnut leaves, marshmallow, w... Read full abstract on PubMed →
Broccoli sprouts have been considered as functional foods which have received increasing attention because they have been highly prized for glucosinolates, phenolics, and vitamins... Read full abstract on PubMed →
The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing. Mol... Read full abstract on PubMed →
The study evaluated the rheological properties and volatile profile of emulsion filled gels (EFG) composed of inulin, dry-fractionated proteins of red lentil (RL) and black chickpe... Read full abstract on PubMed →
Modern consumers demand the replacement of synthetic colorants with natural alternatives. Microalgae can serve as an alternative source for these colorants since they hold signific... Read full abstract on PubMed →
<h4>Introduction</h4>The cheese microbiota is very complex and is made up of technologically-relevant, spoilage, opportunistic and pathogenic microorganisms. Among them lactic acid... Read full abstract on PubMed →
X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the she... Read full abstract on PubMed →
The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change, greenhouse gas emissions,... Read full abstract on PubMed →
This study utilized sprouted buckwheat as the main component and aimed to optimize its combination with other grains to produce reconstituted rice with enhanced taste and a reduced... Read full abstract on PubMed →
This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile or... Read full abstract on PubMed →
The objective of this study was to create and characterize an innovative granola, a popular choice in fast-food breakfasts. The granola samples were sweetened with agave syrup (A),... Read full abstract on PubMed →
It is important to eliminate the fishy odor and improve the aroma quality of seafood. In this study, the Saccharina japonica (S. japonica) seedling, which is a new food material, w... Read full abstract on PubMed →
This study aimed to assess the characteristics of flour and cookies produced from composite plantain, breadfruit, and cinnamon blends. Six samples were created by combining the flo... Read full abstract on PubMed →
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and mo... Read full abstract on PubMed →
Lactic acid bacteria (LAB)-mediated fermentation of cereals is a preservation technique that enhances food flavor, nutrition, and safety. LAB naturally exists in cereals and plays... 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.