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.
Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes.... Read full abstract on PubMed →
The flavor characteristics of distilled liquors significantly affect consumer acceptance and adoption. Therefore, odorants that contribute to sensory properties have received more... Read full abstract on PubMed →
This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural... Read full abstract on PubMed →
Tea processing steps affected the proximate composition, enzyme activity and bioactivity of coffee leaves; however, the effects of different tea processing steps on the volatiles,... Read full abstract on PubMed →
Archaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophi... Read full abstract on PubMed →
Basidiomycota are natural sources of aroma compounds. When grown in submerged cultures, the fungus Laetiporus montanus (LMO) forms a spicy and meat-like aroma. It thus represents a... Read full abstract on PubMed →
BACKGROUND: Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream q... Read full abstract on PubMed →
The properties of Triacylglycerols (TAGs) depend on their fatty acid composition and distribution. The presence of saturated fatty acids at the different positions of TAGs is impor... Read full abstract on PubMed →
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustain... Read full abstract on PubMed →
The global coffee production is facing serious challenges including land use, climate change, and sustainability while demand is rising. Cellular agriculture is a promising alterna... Read full abstract on PubMed →
INTRODUCTION: This review concerns three species of berries, namely the high- -latitude cloudberry (Rubus chamaemorus) and arctic bramble (Rubus arcticus), and the high-altitude ye... Read full abstract on PubMed →
Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. This study investigated the volatile compounds in clam sauce pre... Read full abstract on PubMed →
Along with orange and mandarin, grapefruit production in Florida has declined sharply due to Huanglongbing (HLB), or citrus greening disease, caused by <i>Candidatus</i> Liberibact... Read full abstract on PubMed →
Throughout the tropical and subtropical climates, the genus Citrus can be found. The current study was conducted to extract the <i>Citrus sinensis</i> peel oil and evaluate its ant... Read full abstract on PubMed →
The ability of natural plants to treat chronic diseases is closely related to their antioxidant function. Lactic acid bacteria (LAB) fermentation is an effective way to improve the... Read full abstract on PubMed →
Mandarin production has increased in recent years, especially for fresh consumption, due to its ease of peeling, its aroma, and its content of bioactive compounds. In this sense, a... Read full abstract on PubMed →
Plants produce an incredible variety of volatile organic compounds (VOCs) that assist the interactions with their environment, such as attracting pollinating insects and seed dispe... Read full abstract on PubMed →
Introduction Citrus reticulata ‘Chachi’ peel (CRCP), which is named “Guangchenpi” in China, is a geographical indication product with unique flavor properties. CRCP has been used f... Read full abstract on PubMed →
This study investigates the application of passive headspace analysis to several different foods and flowers and compares these results to other published studies. The method demon... Read full abstract on PubMed →
Fusarium oxysporum is the causal agent of Fusarium wilt in tomato plants. The most common form of control of this disease is through seed chemical treatment. However, the present w... 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.