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.
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) that influence the quality of beer. The concentrations of these compounds are dete... Read full abstract on PubMed →
essential oil (ArEO), rich in linalool (82.9%) and cis-linalool oxide (2.9%) were developed using the casting method. Fourier transform infrared spectroscopy (FTIR) results demonst... Read full abstract on PubMed →
were found to be 0.40 g/g and 0.89 g/L.h, respectively, in these conditions. These results demonstrate that integrating nanoparticle-assisted hydrolysis and fermentation is an effe... Read full abstract on PubMed →
), and the quality of tea is directly dictated by its raw material. Although factors such as tea cultivar, fertilization, and cultivation practices are known to affect fresh leaf q... Read full abstract on PubMed →
< 0.05). A total of 88 volatile organic compound (VOC) fingerprints were identified using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), contributing 93.6% to... Read full abstract on PubMed →
AS10 strain, which was genetically modified to express enzymes involved in the biosynthesis of D-allulose from D-glucose. The objectives were to determine its NOAEL, provide scient... Read full abstract on PubMed →
extracts is a technically viable and effective alternative to develop stable food products enriched with functional bioactive compounds. Read full abstract on PubMed →
Feed additives have been used in high-concentrate diets to modulate ruminal fermentation; however, information on the metabolic effects of orange essential oil (OEO) under this die... Read full abstract on PubMed →
Thermal processing of soy proteins is known to promote interactions with lipid-derived aldehydes, yet the molecular basis and site-specificity of these reactions remain poorly defi... Read full abstract on PubMed →
Terpenes are an important class of chemicals widely used in consumer and industrial processes. Enzyme- and microorganism-based synthesis is of interest for producing terpenes becau... Read full abstract on PubMed →
Safflower (Carthamus tinctorius) is an annual plant in the Compositae family and its seeds provide highly valuable edible oil that has been used since ancient times. In the present... Read full abstract on PubMed →
Natural exogenous additives (EA) suitable for the tobacco fermentation need to be developed to enhance the fermentation quality and economic value of low-grade cigar tobacco leaves... Read full abstract on PubMed →
indigenous breeds possess unique protein structures, lipid profiles, and aldehyde-rich volatile compounds linked to richer aromas. Su et al. analyzed Lueyang black-bone chicken mea... Read full abstract on PubMed →
fermentation represents a sustainable strategy for upgrading RB-WB by-products into functional food ingredients with potential antioxidant benefits. Read full abstract on PubMed →
Hexanoic acid is a key flavor compound in Baijiu and a valuable platform chemical, yet its efficient biosynthesis remains challenging. To overcome the carbon chain elongation bottl... Read full abstract on PubMed →
High sodium intake poses health risks, highlighting the necessity for effective sodium reduction in meat processing. This study investigated the impact of basic amino acids (l-lysi... Read full abstract on PubMed →
As an essential precursor for numerous high-value chemicals, l-tyrosine is in high demand across the food, medical, and chemical sectors. While microbial cell factories offer a gre... Read full abstract on PubMed →
Brettanomyces bruxellensis is a significant spoilage yeast in wine, known for producing volatile phenols that alter wine aroma and quality. These compounds are formed from hydroxyc... Read full abstract on PubMed →
The antioxidant and antifungal activities of (Lavandula stoechas) L. stoechas aqueous extract were studied to examine their potential application against food and crop spoilage. To... Read full abstract on PubMed →
In this study, the effects of atmospheric cold plasma (ACP) as a non-thermal sterilization method on the quality of different muscle tissues parts in Large yellow croaker (<i>Larim... 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.