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.
<h4>Introduction</h4>Black/purple rice is a pigmented rice variety that contains high levels of anthocyanins, flavonoids, and other valuable bioactive compounds. Owing to its robus... Read full abstract on PubMed →
Common buckwheat (Fagopyrum esculentum M.) is an important traditional miscellaneous grain crop. However, seed-shattering is a significant problem in common buckwheat. To investiga... Read full abstract on PubMed →
Nowadays, pseudo-cereals' consumption is increasing due to their health benefits as they possess an excellent nutrient profile. Whole pseudo-cereal grains are rich in a wide range... Read full abstract on PubMed →
South Africa is blessed with vast plant resources and unique vegetation types. Indigenous South African medicinal plants have been well-harnessed to generate income in rural commun... Read full abstract on PubMed →
Lipasen werden seit Jahrzehnten als clean-label Alternativen für herkömmliche Emulgatoren zur Verbesserung der Backeigenschaften von Brot eingesetzt. Für Feine Backwaren gibt es je... Read full abstract on PubMed →
This work aimed to compare the aroma characteristics of representative brandies with different grades from Yantai (one of the Chinese core production areas) and Cognac and to estab... Read full abstract on PubMed →
GC × GC-ToF-MS is increasingly used to analyze complex food flavors due to its high resolution and sensitivity, but few studies have used the method to identify aroma components of... Read full abstract on PubMed →
Fresh kernels of the walnut tree (<i>Juglans regia</i> L.) show a characteristic and pleasant aroma, the molecular basis of which was unknown. The application of an aroma extract d... Read full abstract on PubMed →
Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristics that come from the casks where it is produced, which must have previously contain... Read full abstract on PubMed →
The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal dige... Read full abstract on PubMed →
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the proce... Read full abstract on PubMed →
Whiskey production originated in Scotland in the 15th century and was based on malted barley. As Scotch-Irish settlers came into the Ohio river valley, they began fermenting and di... Read full abstract on PubMed →
Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major... Read full abstract on PubMed →
Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can inf... Read full abstract on PubMed →
In the frame of efforts to add value to the Mediterranean currant cultivation and processing sectors, which is essential for their sustainability, sweet wine production is proposed... Read full abstract on PubMed →
Based on the U.S. Food and Drug Administration regulations, E. coli O157:H7 is a pertinent pathogen in high acid juices that needs to be inactivated during the pasteurization proce... Read full abstract on PubMed →
The aim of this study was to assess the level of PAHs and associated health risks in different types of fish cooked with different methods, using the MSPE-GC/MS technique (magnetic... Read full abstract on PubMed →
Cheeses ripened in animal skin sacks belong to traditional cheeses that are strongly connected to the culture and history of the country from which they originate. Their main speci... Read full abstract on PubMed →
Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, th... Read full abstract on PubMed →
<i>Cannabis sativa</i> L. produces a wide variety of volatile secondary metabolites that contribute to its unique aroma. The major volatile constituents include monoterpenes, sesqu... 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.