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.
This study aimed to evaluate the effect of combined treatments with <i>Ras El-Hanout</i> spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and... Read full abstract on PubMed →
This review presents scientific findings which indicate biomolecules are excellent candidates for the development of biopesticides. Efforts are being done to find routes to increas... Read full abstract on PubMed →
This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately c... Read full abstract on PubMed →
The development of techniques for detecting halal and non-halal animal meat is of great importance as a useful tool for monitoring and assuring food quality for Muslim. Flavor or a... Read full abstract on PubMed →
BACKGROUND: Sesame oil, an edible essential oil, is known to be rich in unsaturated fatty acids, vitamins and lignans with several reported health-promoting benefits. Acute arsenic... Read full abstract on PubMed →
Carbohydrates, including polysaccharide macromolecules, are the main constituents of the fungal cell wall. Among these, the homo- or heteropolymeric glucan molecules are decisive,... Read full abstract on PubMed →
Reducing NaCl content in food while maintaining acceptability poses a significant challenge. Odor-induced saltiness enhancement (OISE) emerges as a promising solution. This study u... Read full abstract on PubMed →
Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated... Read full abstract on PubMed →
The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile compounds. In fact, aroma profile of cocoa or chocolate is correlated to cocoa g... Read full abstract on PubMed →
Physalis peruviana fruit has a unique and pleasant flavor which constitutes its main sensory strength. To better understand the cape gooseberry flavor, it is necessary to find corr... Read full abstract on PubMed →
<i>Morchella sextelata</i> and <i>Morchella importuna</i> are the main cultivars of morel. However, the key compounds affecting their flavors (taste and odor) are currently unknown... Read full abstract on PubMed →
In recent years, wild morel mushroom species have begun to be widely cultivated in China due to their high edible and medicinal values. To parse the medicinal ingredients, we emplo... Read full abstract on PubMed →
In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary... Read full abstract on PubMed →
Nutritional yeast-produced soy yogurt has grown in demand, because of its unique nutritional and health benefits. It has low cholesterol, no lactose, and high levels of protein, pr... Read full abstract on PubMed →
Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during t... Read full abstract on PubMed →
The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutrit... Read full abstract on PubMed →
Currently, the effect of varieties on the flavor and stability of flaxseed milk remains unknown. Therefore, this study was conducted to investigate the effects of different varieti... Read full abstract on PubMed →
BACKGROUND: The global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers' selection of plant-based beverages. Unfortu... Read full abstract on PubMed →
Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health. Among many varieties of emerging plant-... Read full abstract on PubMed →
A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat pr... 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.