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 comprehensively characterised a protected designation of origin mussel 'Cozza di Scardovari' (Mytilus galloprovincialis) by examining how it is affected by the farming s... Read full abstract on PubMed →
<i>Saxidomus purpurata</i> extract (SPE) is a highly consumable seafood worldwide with known health-related benefits. However, there are no reports of its' anti-obesity effect. Thi... Read full abstract on PubMed →
Chitosan (CS) has physicochemical properties including solubility, crystallinity, swellability, viscosity, and cohesion, along with biological properties like biocompatibility, bio... Read full abstract on PubMed →
BACKGROUND: Bitter orange (Citrus aurantium) is a fruiting shrub native to tropical and subtropical countries around the world and cultivated in many regions due to its nutraceutic... Read full abstract on PubMed →
The term "sourdough" denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technolo... Read full abstract on PubMed →
The objectives of this study were 1) to understand stakeholder perceptions regarding the bison industry, 2) to benchmark live animal characteristics and production parameters of th... Read full abstract on PubMed →
This study evaluated the nutritional profile and fiber content of innovative formulations of wheat-based biscuits enriched with chia seeds, carob flour and coconut sugar. The in vi... Read full abstract on PubMed →
To investigate the impact of genetic factors on wine aroma, wines made from 22 clones of five grape varieties (Vitis vinifera L.) were used to analyze the volatile compounds by hea... Read full abstract on PubMed →
Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar, and the influence of yeast strains on the non-volatile and volatile compound co... Read full abstract on PubMed →
Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the... Read full abstract on PubMed →
The influence on and biotransformation of volatile compounds (VOCs) during fermentation of <i>Elaeagnus moorcroftii</i> Wall.<i>ex Schlecht</i>. juice (EWSJ) through single inocula... Read full abstract on PubMed →
This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value re... Read full abstract on PubMed →
Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distincti... Read full abstract on PubMed →
A new technology called solid phase microextraction (SPME) Arrow has recently been used in the analysis of food volatile organic compounds (VOCs). This technology is still not wide... Read full abstract on PubMed →
In order to enhance the aromatic profile of industrial Douchi, a comprehensive investigation was undertaken to assess the impact of aroma-enhancing microorganisms on the sensory at... Read full abstract on PubMed →
Fermentation stage is a crucial factor for flavor profiles formation of hawthon wine. Thus, comprehensive knowledge of dynamic relationship between nonvolatile (NVOCs) and volatile... Read full abstract on PubMed →
Wine exerts a fundamental influence on the global market, and its aroma remains a crucial attribute contributing to its commercial value. The market could benefit significantly if... Read full abstract on PubMed →
Glycosides represent a large source of potential flavor in grape must. Commercial preparations enzymes with glycosidase activity are commonly employed to enhance wine aroma. In thi... Read full abstract on PubMed →
This paper studied the effect of conventional pre-fermentative techniques (direct pressing "CP" and cold maceration "CM") and an innovate technique (high power ultrasounds "S"), ap... Read full abstract on PubMed →
PURPOSE OF REVIEW: The miracle fruit contains the glycoprotein miraculin which can modify the taste perception of food and beverages at low pH conditions, altering the consumers' f... 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.