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 whitefish processing industry igenerates large amounts of food-grade side streams consisting of trimmings, head-backbone-skin (HBS), and viscera. Several factory fishing vessel... Read full abstract on PubMed →
Silver carp (<i>Hypophthalmichthys molitrix</i>) is a potential source for making surimi products. However, it has the disadvantages of bony structures, high level of cathepsines a... Read full abstract on PubMed →
To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, and undervalued fish species for hu... Read full abstract on PubMed →
Probiotics are being used in diets to improve the quality of chicken meat. The aim of the study was to investigate the effects of dietary supplementation with Brevibacillus lateros... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Herbal plants such as Basella alba (Family: Basellaceae), Tribulus terrestris (Family: Zygophyllaceae), Asparagus racemosus (Family: Asparagaceae) a... Read full abstract on PubMed →
Split-stream processing of asparagus waste stream is a novel approach to produce spray-dried powder and fibre. Asparagus ingredients processed by this method and a commercial aspar... Read full abstract on PubMed →
India, the land of spices and condiments, is endowed with a plethora of herbs, spices, and unusual plants. Spices have been used as flavoring and coloring agents in Indian society... Read full abstract on PubMed →
<h4>Introduction</h4><i>Ferula</i> is a traditional, edible, and important medicinal plant with high economic value. The distinction between edible and non-edible <i>Ferula</i> rem... Read full abstract on PubMed →
The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale producti... Read full abstract on PubMed →
BACKGROUND: Artichoke (Cynara scolymus L.) bracts are agricultural wastes formed during artichoke processing. Artichoke bracts are used in fermented cereal soup tarhana to replace... Read full abstract on PubMed →
The pitaya (dragon fruit) <i>Hylocereus</i> is a genus which belongs to the Cactaceae family. It is native to Mexico, occurring also in other regions of Central and South America.... Read full abstract on PubMed →
Artemisia is a perennial wild shrub with large branches and compound leaves. Artemisia contains about 400 types, and its medical importance is due to the presence of many active su... Read full abstract on PubMed →
This study aimed to examine the differences in the nutrients and volatile compounds of <i>Stropharia rugoso-annulata</i> after undergoing three different drying treatments. The fre... Read full abstract on PubMed →
In this study, the effects of organic acid-soaking (malic, citric, tartaric, and succinic acid) and sonication on the formation of flavor and α-dicarbonyl compounds in Robusta (C.... Read full abstract on PubMed →
How to improve and regulate coffee bean yield and quality through split fertilization in the whole life cycle of coffee is still unclear and deserves further study. A field experim... Read full abstract on PubMed →
There is a growing demand for specialty coffee with more pleasant and uniform sensory perception. Wet fermentation could modulate and confer additional aroma notes to final roasted... Read full abstract on PubMed →
Coffee leaves contain several bioactive compounds and have been traditionally consumed as a medicinal infusion in the East for centuries. Coffee production generates large amounts... Read full abstract on PubMed →
Food emulsifier are mostly prepared from a lipophilic lipid tail with a hydrophilic sugar head. In this study, the lipophilic tail was obtained from apricot kernels, which are food... Read full abstract on PubMed →
<h4>Introduction</h4>This study compared differences in physicochemical characteristics of the vinegar made by a mixed culture (MC) of <i>Saccharomyces cerevisiae</i> and <i>Lactip... Read full abstract on PubMed →
The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and... 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.