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.
Turmeric (Curcuma longa L.), a significant commercial crop of the Indian subcontinent is widely used as a condiment, natural dye, and as a cure for different ailments. Various bioa... Read full abstract on PubMed →
Coconut sugar is a food product that has the potential to be fortified with Vitamin A. This study aims to assess the quality of crystalline coconut sugar with vitamin A and test it... Read full abstract on PubMed →
This study explored the effect of the combination of <i>Saccharomyces</i> yeast, non-<i>Saccharomyces</i> yeast (<i>Pichia kudriavzevii</i>), and <i>Lactiplantibacillus plantarum</... Read full abstract on PubMed →
This study aimed to optimize the brewing conditions of Shanlan rice wine (SRW) and select a suitable sterilization method. The response surface method experiment was used to optimi... Read full abstract on PubMed →
Obtaining healthy food, free from chemical or synthetic additives, is a major challenge. In this study, we developed a preservation method using essential oils and evaluated their... Read full abstract on PubMed →
Nowadays artificial light is often used in horticulture. Proper light composition may have significant impact on plant properties, important from the consumer's point of view. Base... Read full abstract on PubMed →
Mutton possesses a typical flavor, known as "muttony" or "goaty", which significantly limits consumers' acceptability and its further popularization. Generally, this unpleasant fla... Read full abstract on PubMed →
The aromatic fennel plant (Foeniculum vulgare Miller) is cultivated worldwide due to its high nutritional and medicinal values. The aim of the current study was to determine the ef... Read full abstract on PubMed →
To obtain flavouring essence with application potential in sugar and salt-reduced foods, the optimal strategy for extraction and microencapsulation of essential oil (EO) from Chenp... Read full abstract on PubMed →
Saliva is well-described in oral food processing, but its role in taste responsiveness remains understudied. Taste stimuli must dissolve in saliva to reach their receptor targets.... Read full abstract on PubMed →
Seaweed consumption is increasing around the world due to consumer demands for sustainable food sources, health benefits derived from bioactive compounds, and a source of novel fla... Read full abstract on PubMed →
This study examined how the self-assembly mechanisms of β-sitosterol-based oleogels influenced the release of volatile compounds. Microscopy, X-ray diffraction (XRD) and small-angl... Read full abstract on PubMed →
The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds were evaluated. The changes in proxima... Read full abstract on PubMed →
Herein, biobased composite materials based on poly(lactic acid) (PLA) and poly(butylene adipate-co-terephthalate) (PBAT) as matrices, sodium hexametaphosphate microparticles (E452i... Read full abstract on PubMed →
Protecting food from bacterial contamination is crucial for ensuring its safety and avoiding foodborne illness. Serratia marcescens is one of the food bacterial contaminants that c... Read full abstract on PubMed →
The gut microbiota has co-evolved with its host, and commensal bacteria can influence both the host's immune development and function. Recently, a role has emerged for bacterial ex... Read full abstract on PubMed →
This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health bene... Read full abstract on PubMed →
Saffron (Crocus sativus L.) is the most expensive spice in the world and rich in a variety of bioactive compounds including phenolic acids, flavonoids, and vitamins. Saffron is use... Read full abstract on PubMed →
Considering the interest in the bioactive properties of saffron (Crocus sativus L.), as well as its limited production and high price, saffron-based food supplements (SFS) are high... Read full abstract on PubMed →
Saffron (Crocus sativus L.) is the most expensive spice in the world, known for its unique aroma and coloring in the food industry. Hence, its high price is frequently adulterated.... 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.