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 organoleptic properties of plant-based meat alternatives do not meet consumer expectations due to the lack of characteristic flavors resembling meat. To address this challenge,... Read full abstract on PubMed →
Asparagales, the largest monocot order, is renowned for its ecological, economic, and medicinal significance. Here, we leverage transcriptome data from 455 Asparagales species to e... Read full abstract on PubMed →
Unlike many commercial sweeteners for which sweetness dose-response curves have been constructed, honey's sweetness has yet to be quantified. Honey differs from most commercial swe... Read full abstract on PubMed →
In the last decades, the world population and demand for any kind of product have grown exponentially. The rhythm of production to satisfy the request of the population has become... Read full abstract on PubMed →
The increasing popularity of plant-based drinks has led to an expanded consumer market. However, available quality control technologies for plant-based drinks are time-consuming an... Read full abstract on PubMed →
Kluyveromyces marxianus is a non-Saccharomyces yeast that has gained importance due to its great potential to be used in the food and biotechnology industries. In general, K. marxi... Read full abstract on PubMed →
This study blended five types of beans-florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean-with glutinous rice flour (GRF) to create a synergistic heat... Read full abstract on PubMed →
Cool season legumes (Faba bean, chickpea, lentil, pea, and grass pea) are important protein harvests for food and nutrition security in many countries. They play key roles in susta... Read full abstract on PubMed →
In this study, changes in bioactive compound contents and the in vitro biological activity of mixed grains, including oats, sorghum, finger millet, adzuki bean, and proso millet, w... Read full abstract on PubMed →
Given the growing interest in dairy-free milk analog products, new and diversified alternatives are pivotal to push the market forward. Germination and fermentation are traditional... Read full abstract on PubMed →
Adzuki beans (Vigna angularis) are major legumes in East Asia, commonly used in traditional Japanese confections in the form of a paste. Although various types of polyphenols are p... Read full abstract on PubMed →
Palm oil has a bad reputation due to the exploitation of farmers and the destruction of endangered animal habitats. Therefore, many consumers wish to avoid the use of palm oil. Dec... Read full abstract on PubMed →
In a world increasingly focused on sustainability and integrated resource use, the revalorisation of horticultural by-products is emerging as a key strategy to minimise food loss a... Read full abstract on PubMed →
This review delves into the world of mushroom oils, highlighting their production, composition, and versatile applications. Despite mushrooms' overall low lipid content, their fatt... Read full abstract on PubMed →
The aim of the present study was to valorise fish by-products by developing fish balls obtained using mechanically separated amberjack (Seriola dumerili) flesh and the optimized fi... Read full abstract on PubMed →
Ferns (Diplazium esculentum) had high content of proteins, fats, flavonoids, and polyphenols, especially in young fern leaves. Its potential to developed as a source vegetable flav... Read full abstract on PubMed →
Abalone, a highly sought-after aquatic product, possesses significant nutritional value. In this study, the relationship between aroma characteristics and lipid profile of abalone... Read full abstract on PubMed →
The study explored the use of current fluid dynamics drying technology for apricot abalone mushroom, examining how different output voltages (15, 25, and 35 kV) affected drying cha... Read full abstract on PubMed →
In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a corr... Read full abstract on PubMed →
Abalone (Haliotis spp.) is a shellfish known for its exceptional nutritional value and significant economic worth. This study investigated the dynamic characteristics of non-volati... 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.