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.
In recent years, numerous studies have demonstrated the significant potential of non-Saccharomyces yeasts in aroma generation during fermentation. In this study, 134 strains of yea... Read full abstract on PubMed →
Abstract Citri Exocarpium Rubrum black tea (CER tea) is a novel blend tea infusion combining tea and CER. Due to its potential health benefits and unique flavor, it has gained popu... Read full abstract on PubMed →
Black tea, a widely popular non-alcoholic beverage, is renowned for its unique aroma and has attracted significant attention due to its complex composition. However, the chemical p... Read full abstract on PubMed →
This work investigated the feasibility of applying headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) combining olfactory visualization for... Read full abstract on PubMed →
Black garlic has a variety of biological activities, but many consumers cannot accept it because of the garlic odor and the bitter taste. In this study, fermentation with yeast Wic... Read full abstract on PubMed →
Although giant fennel is recognized as a "superfood" rich in phytochemicals with antioxidant activity, research into the antibacterial properties of its fruits has been relatively... Read full abstract on PubMed →
Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as <i>berbere</i>, which is highly valued for its pungency, flavor, and color. The spicy hot red pep... Read full abstract on PubMed →
To reduce the risk of <i>N</i>-nitrosamines in deli meat products, this study formulated a novel non-contact <i>N</i>-nitrosamines inhibiting preservative IV (NIP-IV) consisting of... Read full abstract on PubMed →
Nowadays, it is important to monitor the freshness of meat during storage to protect consumers' health. Volatile organic compounds (VOCs) are responsible for odour and taste of foo... Read full abstract on PubMed →
This data paper presents a comprehensive visual dataset of 19 distinct types of Indian spices, consisting of high-quality images meticulously curated to facilitate various research... Read full abstract on PubMed →
Herbal spices are an agricultural commodity, economically very important and beneficial in primary healthcare in the food and medicine sectors. Herbal spices are used as food flavo... Read full abstract on PubMed →
: Rendang is an indigenous food from west Sumatra with a distinct flavor and aroma. Different rendang production methods have an impact on its sensory qualities, including flavor a... Read full abstract on PubMed →
Consumer demand for high-quality meat has increased. This study aimed to investigate the potential application of cocrystals of thymol and carvacrol in broilers for high-quality me... Read full abstract on PubMed →
In recent years the consumption of edible flowers has gained new popularity, and their use seems destined to grow thanks to their potential as functional elements and their ability... Read full abstract on PubMed →
Tea is one of the most consumed beverages in the world and presents a great aromatic diversity depending on the origin of the production and the transformation process. Volatile or... Read full abstract on PubMed →
This study investigates the effects of electron beam irradiation at varying doses on the bioactive compounds and sensory qualities and of broccoli sprout juice (BSJ). A comprehensi... Read full abstract on PubMed →
Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing shiitake mushrooms' (<i>Lentinus edodes</i>) volatile and sensory properties is neede... Read full abstract on PubMed →
Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products. VSCs exhibit... Read full abstract on PubMed →
The Chinese proverb "One mountain, one flavor" reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited... Read full abstract on PubMed →
This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.... 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.