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.
The available phytochemical characteristics of the medicinal plants and derived herbal material often lack data concerning the content of steroids (including phytosterols) and trit... Read full abstract on PubMed →
Industrial waste still present an environmental danger for the nature and survival of all living beings. Among these toxic products, the focus has been on liquid effluents from the... Read full abstract on PubMed →
The effects of using different breadcrumbs (3 wheat, 2 gluten-free: pea and rice) to improve yield and modify the texture of a lean poultry product were evaluated. All breadcrumbs... Read full abstract on PubMed →
Microbiota succession in spontaneous fermentation of Cabernet Sauvignon cultivated under the rain-shelter was characterized, with open-field cultivation as the control. For both cu... Read full abstract on PubMed →
Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of... Read full abstract on PubMed →
Among the 70-80 species of the genus <i>Lycium</i> (family Solanaceae) disjunctly distributed around the world, only three are frequently distributed in different locations in Egyp... Read full abstract on PubMed →
<i>Cibotium barometz</i> (Linn.) J. Sm., a tree fern in the Dicksoniaceae family, is an economically important industrial exported plant in China and widely used in Traditional Chi... Read full abstract on PubMed →
The melon fly, Bactrocera cucurbitae (Coquillett) , is an invasive pest of fruits and vegetables and. Melon fly attractants have been used in control strategies to reduce pest leve... Read full abstract on PubMed →
Tomatoes grown in an experimental greenhouse were sprayed with 13 selected pesticides at the recommended field doses, and used for pickle processing. Three different pickle process... Read full abstract on PubMed →
Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated... Read full abstract on PubMed →
Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. Th... Read full abstract on PubMed →
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glu... Read full abstract on PubMed →
Demonstrated limitations in the mineral and nutritional composition of refined flours have led to calls for the possibility of enriching them with health-promoting supplements, suc... Read full abstract on PubMed →
To obtain a full understanding the quality and microbial characteristics of soybean paste made from a mixture of soybean and broomcorn millet flour, its physicochemical properties... Read full abstract on PubMed →
Buckwheat green leaves are commonly consumed as functional tea materials due to their various beneficial effects. Although buckwheat green leaves have abundant soluble dietary fibe... Read full abstract on PubMed →
Oregano and tarragon are widely cultivated culinary herbs used for food seasoning, having familiar characteristic aromas appreciated by the wide public. The aim of this research wa... Read full abstract on PubMed →
The aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Cl... Read full abstract on PubMed →
Rice (<i>Oryza sativa</i> L.) is an important food crop in Taiwan, among which fragrant rice is highly regarded for its special aroma when cooked. During the storage of fragrant ri... Read full abstract on PubMed →
Salmonella is the most common bacterial pathogen associated with product recalls and outbreaks in spices. Spices are in the top three food categories for greatest number of recalls... Read full abstract on PubMed →
The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC-MS methods to analyze the aroma compounds... 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.