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.
<i>Brassica</i> vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower c... Read full abstract on PubMed →
Truffles are highly valued by their aromatic properties and can aromatize food products. However, the truffle aroma could be reduced or lost with heat treatments (pasteurization an... Read full abstract on PubMed →
PURPOSE: The current study investigated the effects of gamma irradiation on biochemical parameters and secondary metabolite accumulation in Summer Savory under field conditions. MA... Read full abstract on PubMed →
A 2-year field experiment evaluated the effects of sweet corn-summer savory intercropping on crop productivity and essential oil (EO) composition of summer savory. Five cropping pa... Read full abstract on PubMed →
Efforts to fully utilize pomace volatiles have been obstructed by the lack of high-performance technologies to release free and bound volatiles. This study first established that f... Read full abstract on PubMed →
A range of volatile organic compounds played an important role in the formation of watermelon fruit aroma, while due to the low content and difficulty in detection, it is often neg... Read full abstract on PubMed →
BACKGROUND: The production of Russian sturgeon is expanding rapidly in China but it is necessary to adopt measures to extend the shelf life of sturgeon meat. Previous studies found... Read full abstract on PubMed →
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6), isolated from spontaneously fermented sausages produced in Sp... Read full abstract on PubMed →
<h4>Background</h4>In this work, the effect of a selected starter culture of <i>Lactilactobacillus sakei</i> 205 on the evolution of volatile compounds throughout the ripening proc... Read full abstract on PubMed →
Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk fact... Read full abstract on PubMed →
The flavour and mouthfeel of peaches are crucial qualities of peach germplasm resources that significantly influence consumer preferences. In this study, we utilized 212 peach germ... Read full abstract on PubMed →
The strawberry is one of the world's most popular fruits, providing humans with vitamins, fibers, and antioxidants. Cultivated strawberry (Fragaria × ananassa) is an allo-octoploid... Read full abstract on PubMed →
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new... Read full abstract on PubMed →
In this study, star anise (Illicium verum) essential oils (SAEOs) were extracted by hydrodistillation (HD), ethanol solvent extraction (ESE), supercritical CO2 (SCD) and subcritica... Read full abstract on PubMed →
Because star anise is underutilized in the baking sector and the antifungal targets are unclear, this study aimed to investigate the antifungal effect and mechanism of star anise e... Read full abstract on PubMed →
Chilli is an universal spice cum solanaceous vegetable crop rich in vitamin A, vitamin C, capsaicin and capsanthin. Its cultivation is highly threatened by fruit rot disease which... Read full abstract on PubMed →
Fermented Spirulina (FS) could be a good strategic approach for diversifying algae-derived formulations to a current functional food market. In this study, microbial properties, to... Read full abstract on PubMed →
Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis,... Read full abstract on PubMed →
The main objective of the present study was to determine the effect of the distillation technique: (i) fractional column distillation (FCD), (ii) copper alembic distillation (CAD),... Read full abstract on PubMed →
BACKGROUND: Olfactory function decline has recently been reported to be associated with a risk of cognitive impairment. Few population-based studies have included younger adults wh... 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.