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.
Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation me... Read full abstract on PubMed →
Yancaigao, a distinctive fermented condiment indigenous to Southwest China, imparts unique sour flavor profile to various culinary applications. This study investigated the organic... Read full abstract on PubMed →
In this study, the distinctive chemical fingerprints that contribute to the flavor characteristics of various protein materials, such as insects, plant-based protein, and livestock... Read full abstract on PubMed →
Walnut oil oxidizes and becomes rancid during storage, that could be significantly affecting flavor and quality. This study aimed to monitor the volatile compounds present in walnu... Read full abstract on PubMed →
Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential... Read full abstract on PubMed →
This study aimed to investigate the influence of the moisture content of dehulled sesame seeds on the aroma formation and harmful substances in sesame paste (SP). The SP samples we... Read full abstract on PubMed →
d-Allulose, a C-3 epimer of d-fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low-calorie nature, d-allulose ha... Read full abstract on PubMed →
Spirulina platensis (SP) has gained popularity over the last few years, owing to its remarkable nutritional properties and high potential across various industrial sectors. In this... Read full abstract on PubMed →
In order to determine the optimal method for drying Apostichopus japonicus gonads, the effects of four drying methods, namely, hot air drying, cold air drying, microwave drying and... Read full abstract on PubMed →
Two samples, simple-battered chicken (SBC) and normal-battered chicken (NBC), with different batters were deep-fat fried at various conditions and volatile compounds and 5-hydroxym... Read full abstract on PubMed →
The behavioural response of adult maize weevil, <i>Sitophilus zeamais</i>, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 1... Read full abstract on PubMed →
The metabolite and flavor characteristics of roasted germinated sunflower seeds (RGSF) were evaluated and compared with those of roasted ungerminated sunflower seeds (RUSF) by gas... Read full abstract on PubMed →
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee's volatile compound profile and sensory quality. Three types of coffee were... Read full abstract on PubMed →
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils... Read full abstract on PubMed →
The competitive colonization of bacteria on similar ecological niches has a significant impact during their establishment. The synthesis speeds of different chemical classes of mol... Read full abstract on PubMed →
The dynamic changes in volatile organic compounds (VOCs), reducing sugars, and amino acids of Dictyophora rubrovalvata (DR) at various drying temperatures were analyzed using GC-IM... Read full abstract on PubMed →
To investigate the effect of freeze-thaw (FT) process on the yield and quality of tiger nut oil, tiger nuts were subjected to 0-12 cycles of FT treatment. Results indicated that FT... Read full abstract on PubMed →
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and t... Read full abstract on PubMed →
Abstract The determination of optimal levels of green tea amount and brewing time would have a crucial role in the accumulation of desired aromatic volatile compounds to meet world... Read full abstract on PubMed →
In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifa... 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.