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.
BACKGROUND Traditional fish sauce products rely on relatively long fermentation time and high salt concentration, resulting in inconsistent quality and health risks. Branched-chain... Read full abstract on PubMed →
The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measu... Read full abstract on PubMed →
To investigate the nutritional quality and flavor characteristics of Micropterus salmoides muscle cultivated in the pond (P), in-pond raceway (IPRS), and industrial aquaponics (ARA... Read full abstract on PubMed →
This study used an odor sensing system with a 16-channel electrochemical sensor array to measure beef odors, aiming to distinguish odors under different storage days and processing... Read full abstract on PubMed →
To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The "Sauce-like", "Smoky", "Nutty", "Roast", "... Read full abstract on PubMed →
Longjing tea is favored by consumers due to its refreshing and delicate aroma, as well as its fresh and sweet flavor. In order to study the processing technology of Longjing tea wi... Read full abstract on PubMed →
As a vegetable and spice crop, the quality of pepper (Capsicum annuum L.) is considerably affected by flavor. However, research on flavor of different C. annuum L. varieties, such... Read full abstract on PubMed →
Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value, contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOC... Read full abstract on PubMed →
Background and Objective: Aroma and taste of fish sauce are derived from complex metabolic reactions involving bacteria and enzymes that degrade proteins and lipids. A longer ferme... Read full abstract on PubMed →
The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) wa... Read full abstract on PubMed →
Aroma compounds in the roasted breasts, thighs and skins of chicken were isolated by solvent-assisted flavor evaporation (SAFE), quantitated by gas chromatography-olfactometry-mass... Read full abstract on PubMed →
<h4>Aim</h4>Volatile organic compounds (VOCs) are being studied as potential biomarkers in many infections. Therefore, this study aimed to analyze the volatile profile of three Gra... Read full abstract on PubMed →
Microbial volatile organic compounds (VOCs) emitted from fungi are known as their secondary metabolites from environmental sources. However, their physiological roles remain to be... Read full abstract on PubMed →
The chemical composition, including volatile metabolites of green coffee beans, is influenced by geographic origin. The aim of this study was to reveal the volatile metabolite prof... Read full abstract on PubMed →
Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by Aspergillus niger, Rhizopus arrhi... Read full abstract on PubMed →
Fermentation is notably crucial stage in the production of cocoa flavor precursors. Nevertheless, some cocoa plantations in Indonesia skip fermentation as the raw material is relat... Read full abstract on PubMed →
During defatted <i>Tenebrio molitor</i> (TM) larvae powder production, oil is obtained as a by-product, mainly intended for feed enrichment or as a biofuel component. In 2021, EFSA... Read full abstract on PubMed →
True morels (Morchella spp.) are renowned for their aroma and taste, and hot air drying is widely used to extend the shelf life of harvested morels. However, the effects of differe... Read full abstract on PubMed →
By employing headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), this study displayed the compositional changes in volatile organic compound... Read full abstract on PubMed →
After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal trea... 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.