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.
Bilberry (<i>Vaccinium myrtillus</i> L.) fruits are an important part of local diets in many countries and are used as a medicinal herb to treat various disorders. Extracts from fr... Read full abstract on PubMed →
Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only... Read full abstract on PubMed →
Kalecik Karası (KK) is one of the important native grape varieties of Turkey used in red wine production. As an extension of a previous project that profiled the sensory characteri... Read full abstract on PubMed →
As a vitamin C-rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the c... Read full abstract on PubMed →
Strawberries of such cultivars as “Ducat”, “Honey” and “Polka” were studied to define the content of aromatic volatiles using the methods of highly efficient liquid chromatography.... Read full abstract on PubMed →
<h4>Aim</h4>The aroma-producing strain of <i>Geotrichum candidum</i> GDMCC60675 was taken as the research object, the composition of aroma-producing substances of <i>G. candidum</i... Read full abstract on PubMed →
Alveolar macrophage is the predominant cell type in the lung and is thought to be the major target for anti-inflammatory therapy in chronic obstructive pulmonary disease (COPD). Ar... Read full abstract on PubMed →
Although traditional fermented noodles possess high eating quality, it is difficult to realize large-scale industrialization due to the complexity of spontaneous fermentation. In p... Read full abstract on PubMed →
The knowledge of the atmospheric degradation reactions affecting the stability of modern materials is still of current interest. In fact, environmental parameters, such as relative... Read full abstract on PubMed →
Free and glycosidically-bound aromatic characterization of 21 minority red grapevine varieties was carried out, along three consecutive vintages, using solid phase microextraction... Read full abstract on PubMed →
Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechan... Read full abstract on PubMed →
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The grow... Read full abstract on PubMed →
European cherry fruit fly, <i>Rhagoletis cerasi</i> (Diptera: Tephritidae), is the most important pest of sweet and sour cherry fruit. This fly is difficult to control by insectici... Read full abstract on PubMed →
<i>Lonicera japonica</i> Thunb., belonging to the Caprifoliaceae family, is an important traditional Chinese medicinal plant. The <i>L. japonica</i> flower (LJF) is widely used in... Read full abstract on PubMed →
AimThe aroma-producing strain of Geotrichum candidum GDMCC60675 was taken as the research object, the composition of aroma-producing substances of G. candidum was studied, and the... Read full abstract on PubMed →
A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-... Read full abstract on PubMed →
Forty-one apple samples from 7 geographical regions and 3 botanical origins in China were investigated. A total of 29 volatile compounds have been identified by flash GC E-nose. Th... Read full abstract on PubMed →
Higher alcohols (HAs) and acetate esters (AEs) produced by yeasts are two important volatile flavor substances in fermented alcoholic beverages (FABs). To improve the FABs overall... Read full abstract on PubMed →
<i>Kluyveromyces marxianus</i> has the ability to contribute to the aroma profile of foods and beverages since it is able to produce several volatile organic compounds (VOCs). In t... Read full abstract on PubMed →
The volatile compounds of eight peach varieties (<i>Prunus persica</i> L.)-"Filina", "Gergana", "Ufo-4", "July lady", "Laskava", "Flat Queen", "Evmolpiya", and "Morsiani 90"-growin... 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.