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.
Many species of the genus Rosa were renowned for their high ornamental or edible value. Among them, Rosa rubus, a native species in China, boasts a pleasant aroma of its flowers th... Read full abstract on PubMed →
The physicochemical properties of yogurt incorporated with fermented black raspberry juice and sugar beet fiber were predicted using machine learning. Yogurt samples were prepared... Read full abstract on PubMed →
Lactic acid bacteria fermentation enhances plant beverage quality, yet storage-related mechanisms of fermented pumpkin juice remain unclear. This study investigated effects of ferm... Read full abstract on PubMed →
An indigenous yeast strain with high β-glucosidase-producing capacity was isolated from <i>Pyracantha fortuneana</i> (Maxim.) Li, identified as <i>Wickerhamomyces anomalus</i> (des... Read full abstract on PubMed →
This study investigates the complex host-parasite interactions between Unionicola mites and freshwater mussels, focusing on infestation patterns across four mussel species from two... Read full abstract on PubMed →
Agricultural phytosanitary products reach coastal bivalve mollusks via surface runoff and the deposition of wind-borne dust. We evaluated the occurrence and concentration ranges of... Read full abstract on PubMed →
To investigate the differential effects of yeast extract (YE) and clam extract (CE) on the flavor of ginger-surimi cake, this study elucidates their flavor enhancement mechanisms u... Read full abstract on PubMed →
<h4>Background</h4>Shikuwasa (<i>Citrus depressa</i> Hayata) essential oil, rich in limonene and γ-terpinene, produces calming effects, but its psychological and physiological rela... Read full abstract on PubMed →
Recurrent caries continues to pose a major problem in restorative dentistry. Although numerous antimicrobial agents have been added to restorative materials, their effectiveness an... Read full abstract on PubMed →
In this study, natural fruit vinegars produced from gilaburu (<i>Viburnum opulus</i>), blackberry (<i>Rubus fruticosus</i>), and bitter orange (<i>Citrus aurantium</i>) using tradi... Read full abstract on PubMed →
Aroma is a key quality indicator of citrus, especially an important sensory trait of aromatic acidic citrus germplasm. Nevertheless, systematic research of aroma formation and its... Read full abstract on PubMed →
Food fraud, particularly in the olive oil sector, represents a pressing concern within the agri-food industry, with implications for consumer trust and product authenticity. Certif... Read full abstract on PubMed →
This study examines the effects of flower storage duration and harvest time on the yield and evolution of the volatile composition of ylang-ylang (<i>Cananga odorata</i> forma <i>g... Read full abstract on PubMed →
Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), es... Read full abstract on PubMed →
The flavor of olive oil is primarily influenced by minor compounds such as volatile and phenolic compounds, which play a significant role in consumer preferences. This study aimed... Read full abstract on PubMed →
The peach puree was fermented by 4 selected <i>Lactobacillus</i> strains, the changes in sugars, acids, phenolics, carotenoids, and volatile composition after fermentation and subs... Read full abstract on PubMed →
Red berry wines, produced from fruits such as strawberries, raspberries, blueberries, blackberries, currants, elderberries, and goji berries, have emerged as innovative alcoholic p... Read full abstract on PubMed →
Terpenoids play a crucial role in determining grape fruit quality, yet a comprehensive evaluation of their metabolic dynamics remains lacking. This study examined 'Shine Muscat' gr... Read full abstract on PubMed →
Hawk tea (<i>Litsea coreana</i> Levl. var. <i>lanuginosa</i>), a naturally caffeine-free herbal beverage widely consumed in Southwest China, is characterized by a pronounced campho... Read full abstract on PubMed →
The aromatic characteristics of cigar tobacco leaves are the result of the release of aromatic compounds, but research on the distinctive aromatic profiles of cigars has been limit... 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.