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.
Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were... Read full abstract on PubMed →
Thirty-three USDA Select boneless top loins were selected from carcasses at a commercial major packing plant, vacuum-packaged, and aged for 14 d (4 °C). The loins were then divided... Read full abstract on PubMed →
Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being ea... Read full abstract on PubMed →
The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usu... Read full abstract on PubMed →
To improve the flavor of <i>Ostrea rivularis</i> Gould, enzymatic hydrolysis was conducted and xylose-OEH Maillard reaction products were prepared. Then, their physicochemical prop... Read full abstract on PubMed →
3-Alkyl-2-methoxypyrazines (MPs) are highly odorous compounds occurring in a wide range of raw vegetables. Due to their high odor activity, they have been of great research interes... Read full abstract on PubMed →
The wet processing of robusta coffee starts with harvesting coffee cherries, followed by sorting the cherries, pulping, fermentation, washing, drying, hard skin hulling, bean sorti... Read full abstract on PubMed →
Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and... Read full abstract on PubMed →
Lupine-based seasoning sauce is produced similarly to soy sauces and therefore generates a comparable microbiota and aroma profile. While the koji state is dominated by Aspergillus... Read full abstract on PubMed →
Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluat... Read full abstract on PubMed →
The continuous burden of human immunodeficiency virus-1 in Sub-Saharan Africa, coupled with the inability of antiretroviral agents to eradicate HIV-1 from viral reservoirs, the pot... Read full abstract on PubMed →
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains i... Read full abstract on PubMed →
Precursors to flavor are important to its development, yet little is known about the intrinsic products of metabolism that influence flavor. Our objective was to use untargeted met... Read full abstract on PubMed →
Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea... Read full abstract on PubMed →
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explo... Read full abstract on PubMed →
Volatile flavor compounds as they relate to canine and feline palatability of wet pet food has yet to be established in the industry. The objectives of this study were to determine... Read full abstract on PubMed →
Glyphosate (GP, N-phosphonomethyl glycine) is one of the most popular organophosphate herbicides widely used in agricultural practices worldwide. There have been extensive reports... Read full abstract on PubMed →
Chinese plum (<i>Prunus salicina</i> Lindl.) is a nutritionally and economically important stone fruit widely grown around the world. Anthracnose, caused by <i>Collectotrichum</i>... Read full abstract on PubMed →
Matcha has a unique aroma of seaweed-like, which is popular with Chinese consumers. In order to effectively understand and use matcha for drinks and tea products, we roundly analyz... Read full abstract on PubMed →
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatograp... 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.