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>Public procurement of food is key to ensuring proper nutrition with high-quality products in public institutions such as schools and kindergartens. However, it... Read full abstract on PubMed →
This study aimed to determine chemical composition and assess exposure in flavored milk among Chinese residents, based on risk assessment methodologies of acceptable daily intake (... Read full abstract on PubMed →
Revising the production of kombucha, this investigation focused on the utilization of a custom-designed starter culture, aiming to establish a consistent, probiotic-rich beverage... Read full abstract on PubMed →
Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning... Read full abstract on PubMed →
At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobac... Read full abstract on PubMed →
In this study, liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE), headspace solid phase microextraction extraction (HS-SPME), gas chromatography-quadrupole-ma... Read full abstract on PubMed →
IntroductionAdding a fermentation medium is an effective way to improve the quality of cigar tobacco leaves.MethodsA novel microbial fermentation medium produced by an edible medic... Read full abstract on PubMed →
Doubanjiang is a well-known fermented condiment in China, but the high-salt concentration in its traditional manufacture process greatly lengthens the fermentation time, and leads... Read full abstract on PubMed →
Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines. As consumers around the world are becoming more adventurous with their eating choices and p... Read full abstract on PubMed →
In the era of Omics, metabolomics and metaproteomics have emerged as powerful tools for the deep analysis of the fermentation of various foods. These two are relatively new in the... Read full abstract on PubMed →
To investigate the fermentative characteristics of Bacillus and lactic acid bacteria, the key microbes known to be involved in doenjang-meju (a Korean traditional fermented soybean... Read full abstract on PubMed →
Much has been written about the multifaceted significance of food and eating from an anthropological perspective; the same can be said about the role of food in collective identity... Read full abstract on PubMed →
This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage.... Read full abstract on PubMed →
High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-high performance liquid chromato... Read full abstract on PubMed →
This study used gas chromatography-ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and donenes... Read full abstract on PubMed →
Cinnamon has long been a popular culinary (and medicinal) spice. Nowadays, in the West, it is predominantly found in sweet foods (e.g., desserts, traditional, and/or seasonal baked... Read full abstract on PubMed →
Coriander is one of the most interesting of herbs/spices given the polarizing (or bivalent) responses that the fresh leaf evokes in people. While many people appreciate the citrusy... Read full abstract on PubMed →
In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chicken-spices blends were characterized using sensory and instrumental analysis.... Read full abstract on PubMed →
Dongcai is loved for its delicious flavor and nutritional value. The microorganisms in Dongcai play a vital role in their flavor, quality, and safety, and the microbial communities... Read full abstract on PubMed →
(Background) Culinary cultures undergo dramatic changes due to globalization; however, the shift in the use of culinary spices and herbs is little documented. We aimed to list seas... 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.