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 aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at dif... Read full abstract on PubMed →
Citation: Bonello, F.; Danieli, F.;Ragkousi, V.; Ferrandino, A.;Petrozziello, M.; Asproudi, A.; LaNotte, P.; Pirolo, C.S.; Roseti, V.Aromatic Profiling of New TableGrape Varieties... Read full abstract on PubMed →
In this study, the effects of the ripening process and fruit powder addition on the physical, chemical, total phenolic content, antioxidant capacity, volatile compounds, and sensor... Read full abstract on PubMed →
The effects of three strains of lactic acid bacteria (<i>Lactobacillus plantarum</i>, <i>Lactobacillus rhamnosus</i>, and <i>Streptococcus thermophilus</i>) on viable counts, physi... Read full abstract on PubMed →
This is the first part of a study on developing pulse-based milk analogs using chickpea, faba bean, and cowpea as raw materials. The objectives of the present study were to determi... Read full abstract on PubMed →
This review presents a comprehensive analysis of plant-based proteins from soybeans, pulses, cereals, and pseudo-cereals by examining their structural properties, modification tech... Read full abstract on PubMed →
Fava bean (<i>Vicia faba</i> L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fer... Read full abstract on PubMed →
Piper nigrum L. (black and white peppercorn) is one of the most common culinary spices used worldwide. The current study aims to dissect pepper metabolome using 1H-NMR targeting of... Read full abstract on PubMed →
The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were an... Read full abstract on PubMed →
This study investigates the aromatic composition of pea albumin and globulin fractions obtained through either fermentation or conventional acidification using hydrochloric acid (c... Read full abstract on PubMed →
The generalist predatory mite, Neoseiulus cucumeris (Oudemans) (Acari: Phytoseiidae) is one of the most effective biocontrol agents to control the pests of many crops in indoor cul... Read full abstract on PubMed →
Even though legumes are valuable medicinal plants with edible seeds that are extensively consumed worldwide, there is little information available on the metabolic variations betwe... Read full abstract on PubMed →
Tea infusions are the most consumed beverages in the world after water; their pleasant yet peculiar flavor profile drives consumer choice and acceptance and becomes a fundamental b... Read full abstract on PubMed →
BACKGROUND: Cancer ranks as the second leading cause of death globally, imposing a significant public health burden. The rise in cancer resistance to current therapeutic agents und... Read full abstract on PubMed →
Blue honeysuckle seeds are often overlooked by the processing industry, but they are a good source of healthy oil. The composition, volatiles, and antioxidant capacity of blue hone... Read full abstract on PubMed →
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and fla... Read full abstract on PubMed →
To improve the delightful flavor of mulberry wine through semi-artificial inoculation fermentation with <i>Saccharomyces cerevisiae</i>, we studied the dynamics change of microbiot... Read full abstract on PubMed →
Fifty-six samples of differently produced commercial Italian ciders were analysed for semi-volatile organic compounds (SVOCs) profiling, using comprehensive two-dimensional gas chr... Read full abstract on PubMed →
Cancer is an extraordinarily complex illness, with many tumors ultimately developing resistance to the currently available therapeutics. This highlights a need for the discovery of... Read full abstract on PubMed →
Rolling plays an important role in shaping the characteristic quality of black tea. However, the dynamic alterations in volatile compounds during the rolling process remain unclear... 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.