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.
Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 are crucial starters for fermented soybean foods since their abundant secreted enzymes. This study aimed to compare the differe... Read full abstract on PubMed →
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservativ... Read full abstract on PubMed →
This research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effecti... Read full abstract on PubMed →
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is t... Read full abstract on PubMed →
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects... Read full abstract on PubMed →
Pepper is an important condiment, and its aroma affects its commercial value. In this study, transcriptome sequencing and combined headspace solid-phase microextraction and gas chr... Read full abstract on PubMed →
In recent years, interest in functional foods and meat analogues has increased. This study investigated the effect of the type of vegetable fat and ingredients with antioxidant act... Read full abstract on PubMed →
Changes in the level of income of the population and a reduction in time availability are shifting food consumption from traditional to more convenient food products. The productio... Read full abstract on PubMed →
ABSTRACT This study illustrates the importance of multivariate analysis in profiling the levels of 104 volatiles across 14 modern rose cultivars obtained using headspace gas chroma... Read full abstract on PubMed →
During spontaneous fermentation, an important process through which cocoa beans pass, volatile organic compounds (VOCs) and non-VOCs are generated and act as precursors of aromas a... Read full abstract on PubMed →
Durum wheat varieties are important sources of nutrients and provide remarkable amounts of phytochemicals. Especially, phenolics, which are mostly located in external layers of gra... Read full abstract on PubMed →
Cereal and leguminous seeds are considered as major generic dietary source of energy, carbohydrates as well as proteins in the Mediterranean diet and are frequently consumed in <b>... Read full abstract on PubMed →
Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuen... Read full abstract on PubMed →
The olfactory system in insects has evolved to process the dynamic changes in the concentration of food odors or sex pheromones to localize the nutrients or conspecific mating part... Read full abstract on PubMed →
Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved... Read full abstract on PubMed →
Foodborne pathogens represent one of the most dangerous threats to public health along the food chain all over the world. Over time, many methods were studied for pathogen inhibiti... Read full abstract on PubMed →
Labneh Ambaris is a traditional Lebanese dairy product typically made using goat milk in special earthenware jars. Its production is characterized by the regular additions of milk... Read full abstract on PubMed →
Ambriss, Serdaleh and Labneh El Darff are traditional Lebanese products made from fermented goat's milk. A questionnaire completed by 50 producers of these products showed that the... Read full abstract on PubMed →
Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has b... Read full abstract on PubMed →
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived... 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.