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 antimicrobial effect of Chios mastic gum essential oil (mastic EO) was evaluated in vitro in a variety of spoilage and pathogenic bacteria and yeast strains isolated from spoil... Read full abstract on PubMed →
Kombucha is a beverage obtained through the fermentation of tea leaves by a symbiotic culture of bacteria and yeast called SCOBY. This beverage is popularly known for the potential... Read full abstract on PubMed →
Fermentation remains central to food manufacturing and to the bio-based production of organic acids, solvents, and functional metabolites. This review integrates the biochemical pa... Read full abstract on PubMed →
Yeast biosensors represent a promising biotechnological innovation for ensuring the safety and quality of fermented beverages such as beer, wine, and kombucha. These biosensors emp... Read full abstract on PubMed →
Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is... Read full abstract on PubMed →
Mead, a historically significant fermented beverage, is experiencing renewed interest due to its distinctive sensory properties and potential health benefits. Despite this resurgen... Read full abstract on PubMed →
The flavor complexity of mead is influenced by various factors, including the geographic origin of honey, botanical sources, fermentation processes, and the addition of fruits and... Read full abstract on PubMed →
<h4>Background</h4>The present study aimed to develop an alcohol-free fermented beverage by fermenting Cabernet Sauvignon grape puree using a defined microbial consortium isolated... Read full abstract on PubMed →
The pungency and flavor characteristics of Ming peppers determine their commercial value, but the pattern of quality change during maturation of different varieties is understudied... Read full abstract on PubMed →
Salt-reduced fermentation of Doubanjiang is often accompanied by quality deterioration and safety concerns related to excessive biogenic amine (BA) accumulation. This study integra... Read full abstract on PubMed →
Broad bean paste (BBP) is a traditional Chinese condiment whose spontaneous fermentation often leads to unstable quality and safety concerns. This study isolated a novel halotolera... Read full abstract on PubMed →
The identification of characteristic volatile compounds in Doubanjiang is of great significance for aroma analysis. In this study, the flavor components of Pixian Doubanjiang at di... Read full abstract on PubMed →
To address health risks of traditional high-salt Doubanjiang, reduced-salt fermentation has been adopted, often accompanied by enrichment of specific lactic acid bacteria (LAB) inc... Read full abstract on PubMed →
BACKGROUND: Doenjang, a traditional Korean fermented soybean paste, is often made with rice koji, which provides enzymes and fermentable sugars. However, little is known about how... Read full abstract on PubMed →
Two aromatic yeast strains, YPKJ (<i>Pichia kudriavzevii</i>) and YMFJ (<i>Millerozyma farinosa</i>), were isolated and identified from Yangjiang fermented douchi. The optimal ferm... Read full abstract on PubMed →
This study evaluated conventional stewing (C), ultrasonic (U), and high-pressure homogenization (H) processing of Wuliang Mountain black-boned chicken soup. The U group achieved su... Read full abstract on PubMed →
Systematic comparisons of quality impacts of various carrot preserve preparation techniques remain scarce. We compared candied carrot preserves (CCP), salted sugar crystallised car... Read full abstract on PubMed →
BACKGROUND: Golden and black garlic are produced through controlled thermal processing, leading to modifications in physicochemical properties, bioactive compounds, and volatile pr... Read full abstract on PubMed →
This study examined how different boiling and steaming durations influence the flavor and physicochemical properties of Chinese spicy sausage. Volatiles were analyzed using headspa... Read full abstract on PubMed →
This study aimed to decipher the flavor profiles of salted chili peppers (SCP) from five geographical origins and elucidate the molecular basis of their characteristic savory-aroma... 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.