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.
Fermented cowpeas, a traditional Chinese pickle, are valued for their characteristic taste and nutrition. This study examined flavor evolution and microbial dynamics during ferment... Read full abstract on PubMed →
This study assessed the feasibility of incorporating cupuassu pulp and the commercial protease Aspergillus niger prolyl endopeptidase (AN-PEP) in the production of fruit beer. To p... Read full abstract on PubMed →
Non-Saccharomyces yeasts have been shown to enhance and diversify the aroma profile of cider. This study aimed to elucidate the regulatory role of inorganic nitrogen and to improve... Read full abstract on PubMed →
Anethole, a naturally-occurring aromatic phenylpropene compound, is commonly present in the essential oils derived from botanically diverse plants, including anise, star anise, fen... Read full abstract on PubMed →
To explore the characteristic volatile compounds of 'Hujing Milu' peaches from different growing regions, headspace solid-phase microextraction coupled with gas chromatography-mass... Read full abstract on PubMed →
<h4>Background</h4>This study aimed to develop an anchovy sauce with enhanced savory odor and reduced off-flavors and biogenic amine (BA) content by applying reaction flavor techno... Read full abstract on PubMed →
This study aimed to characterize, for the first time, the chemical composition and bioactivities of essential oils (EOs) obtained from different parts of Alpinia graminifolia. Mate... Read full abstract on PubMed →
Plants from the Zingiberaceae family, particularly <i>Zingiber officinale</i>, <i>Curcuma longa</i>, and <i>Alpinia galanga</i>, are rich sources of bioactive compounds with docume... Read full abstract on PubMed →
To elucidate flavor formation in puffed foxtail millet, volatile profiles of five cultivars (Shenmuhongjiugu, Zhangzagu 13, Huangjinmiao, Yugu 18, Zhonggu 2) were analyzed. Concurr... Read full abstract on PubMed →
Dongxiang tribute sheep meat is valued for its unique flavor, owing to the distinctive geographical environment and breed characteristics. This study systematically compared the me... Read full abstract on PubMed →
This study systematically evaluated the effects of four drying methods (sun-drying (SD), vacuum drying (VD), hot-air drying (HAD), and vacuum freeze-drying (VFD)) on the quality at... Read full abstract on PubMed →
<i>Zhuyeqing</i> is made from <i>Fenjiu</i> base liquor infused with extracts from 12 Chinese herbs. Its medicinal aroma is a unique feature of <i>Zhuyeqing.</i> However, this part... Read full abstract on PubMed →
High-quality silage enhances palatability and feed intake; however, the effects of co-fermentation with flavouring agents and lactic acid bacteria (LAB) on its flavour quality, cor... Read full abstract on PubMed →
Yeast-yeast interactions in mixed cultures can strongly influence the synthesis of secondary metabolites. Among these, synthesis of volatile esters and alcohols not only are regula... Read full abstract on PubMed →
White-fleshed sweet potato 'blanco cubano' is an underutilized crop with promising nutritional and functional properties. Enhancement through vacuum impregnation (VI) with agave fr... Read full abstract on PubMed →
One of the major public health challenges is pathogen resistance to multiple drugs, leading to intensive searches for new antimicrobial agents from natural sources through the expl... Read full abstract on PubMed →
Great mass of tea tree seeds (TTS) are naturally rotted away as agricultural waste because there is no suitable technology used for extracting oil from TTS. The fermentation method... Read full abstract on PubMed →
Plants are associated with microbial communities, which are inherited through the seed and acquired from the environment. These microbiomes influence plant physiology, chemistry, a... Read full abstract on PubMed →
<b>Background:</b><i>Lycium barbarum</i> L. is gaining significant interest as a medicinal and culinary raw material. The quality and aroma are significantly influenced by metaboli... Read full abstract on PubMed →
<h4>Background</h4>Acerola (Malpighia glabra and M. emarginata) is a tropical fruit predominantly cultivated in northeastern Brazil, notable for its abundance of health-beneficial... 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.