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 aimed to characterize the chemical and sensory profiles of juices from six distinct samples, representing five minor Apulian fruit species (apple, fig, plum, carob, and... Read full abstract on PubMed →
<i>Elettaria cardamomum</i> (cardamom) is an Asian-origin fragrant seed highly valued for its sensory attributes, including its delicate scent and distinctive flavor. Essential oil... Read full abstract on PubMed →
Flavor loss is a major challenge in thermally processed ready‐to‐eat (RTE) foods such as semolina pudding, which relies on the characteristic aroma of cardamom. The volatile and th... Read full abstract on PubMed →
Tunisian traditional fermented foods represent a valuable cultural heritage transmitted across generations and are highly appreciated by consumers for their distinctive flavours, t... Read full abstract on PubMed →
This study compared the differences in compositional profiles and aroma characteristics between unde-hulled rapeseed oil (U-RO) and dehulled rapeseed oil (P-RO) after microwave pre... Read full abstract on PubMed →
This study examined the effects of sterols (β-sitosterol) and their derivatives, such as sterol fatty acid ester (β-sitosteryl palmitate) and sterol ferulic acid ester (γ-oryzanol)... Read full abstract on PubMed →
This study explores the effects of ultrasound-assisted heating compared to conventional wet heating on the Maillard reaction (MR) between brewer's spent grain (BSG) protein and gum... Read full abstract on PubMed →
This study investigated the effects of plant-based oil composition on the physicochemical properties, sensory perception, and digestive stability of sodium-reduced emulsions. Four... Read full abstract on PubMed →
Whisky is an alcoholic beverage derived from fermented grain mash that is distilled into 'new make spirit' before maturing in barrels. While most research on whisky innovation has... Read full abstract on PubMed →
<h4>Introduction</h4>To investigate the impact of different processing methods on the volatile components in <i>Aglaia odorata</i> flower extract (AOFEs).<h4>Methods</h4>Headspace... Read full abstract on PubMed →
To systematically explore how processing regulates the volatile metabolites and flavor of Hawk Tea (Litsea coreana), this study used non-targeted volatilomics, HS-SPME-GC–MS, and m... Read full abstract on PubMed →
Rice blast, caused by the fungal pathogen <i>Magnaporthe oryzae</i>, is one of the most devastating diseases affecting global rice production. Plant essential oils (EOs) have been... Read full abstract on PubMed →
<title>Abstract</title> <p> This study used hydro-distillation to evaluate the larvicidal potential of essential oils (EOs) extracted from seven plant species against <italic>Ae... Read full abstract on PubMed →
Mango (Mangifera indica L.) is a tropical fruit with high nutritional value; however, its postharvest quality often declines due to fungal infections that cause black spots and det... Read full abstract on PubMed →
The microbial dynamics and lactic acid bacteria (LAB) content of sauerkraut are influenced by various factors. Understanding microbial variations and pathogen-exclusion capacity in... Read full abstract on PubMed →
This study developed enriched kurt formulations using buttermilk protein sediment, spray-dried whey, soy protein concentrate, and flaxseed cake, and assessed their effects on compo... Read full abstract on PubMed →
Burrata is a fresh pasta filata cheese produced in Italy and highly appreciated worldwide, for which extending shelf-life remains a significant challenge for the dairy industry. Th... Read full abstract on PubMed →
Natural fermentation of persimmon vinegar often results in limited flavor profiles. To address this, a bioaugmentation strategy was employed by co-inoculating two strains of lactic... Read full abstract on PubMed →
Thermal sterilization significantly influences milk aroma, which is a key factor affecting consumer acceptability. This study employed molecular sensory science to characterize aro... Read full abstract on PubMed →
In this study, the effects of lyophilized colostrum powders (1%; cow, buffalo, sheep, and goat) on the aroma profiles and physicochemical and microbiological properties of kefir we... 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.