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.
Cava is a sparkling wine produced using a traditional method that must be aged in contact with lees for a minimum period of nine months. The contact between wine and lees improves... Read full abstract on PubMed →
The present study aimed to shed light on the effects of altitudes and three cooking methods (boiling, steaming, and roasting) on the physicochemical quality, volatile profile, and... Read full abstract on PubMed →
Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was c... Read full abstract on PubMed →
Sufu, a traditional Chinese fermented soybean food, had its flavor and quality influenced by the specific strains and fermentation environment. To investigate how microbial communi... Read full abstract on PubMed →
The objective of this study was to determine the effects of growing stage (GS) on morphological and chemical composition of whole-plant soybean (WPS), and fermentative profile and... Read full abstract on PubMed →
Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors limit its consumption. Fermentation is an effective way to improve its flavor and nutri... Read full abstract on PubMed →
The final quality of wholemeal wheat bread is determined by the process parameter settings and leavening strategy. We hypothesise that the used leavening strategy may influence the... Read full abstract on PubMed →
Exopolysaccharides (EPS) produced in situ by lactic acid bacteria (LAB) during sourdough fermentation have the potential to replace hydrocolloids in gluten-free sourdoughs. This st... Read full abstract on PubMed →
Jalebi is one of the oldest Indian traditional fermented wheat-based confectioneries. Since jalebi is prepared by natural fermentation, diverse microbial community is expected to p... Read full abstract on PubMed →
Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritabl... Read full abstract on PubMed →
Hybrid breeding in sorghum [Sorghum bicolor (L.) Moench] utilizes the cytoplasmic-nuclear male sterility (CMS) system for seed production and subsequently harnesses heterosis. Sinc... Read full abstract on PubMed →
The effect of monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose and lactose) at 10, 20 and 30 % w/v on the in-vitro aroma partitioning of C4 - C10 aldehy... Read full abstract on PubMed →
In this study, Yunnan Dark Red Rose petals were used as experimental materials, and rose hydrosol was extracted by steam distillation. Under the optimal extraction parameters, whet... Read full abstract on PubMed →
Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were ana... Read full abstract on PubMed →
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor... Read full abstract on PubMed →
The bioactive conjugated linolenic acid (CLNA) can be microbiologically produced by different probiotic strains when in the presence of α-linolenic acid (α-LNA). Food matrices are... Read full abstract on PubMed →
This study aimed to investigate the release of volatile compounds in mutton shashliks (named as F<sub>x</sub>L<sub>y</sub>, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat-... Read full abstract on PubMed →
The increase in demand for food flavorings due to the shortening and simplification of food production technology also entails an increase in the demand for new technologies for th... Read full abstract on PubMed →
The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes, on the physicochemical and technological properties of beef burgers was evaluated. Sev... Read full abstract on PubMed →
Sherry wine is a pale-yellowish dry wine produced in Southern-Spain which features are mainly due to biological aging when the metabolism of biofilm-forming yeasts (flor yeasts) co... 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.