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.
The yak milk Lala (YMLL) from four regions of Tibet were used as the research object, and the headspace-solid phase microextraction combined with gas chromatography-mass spectromet... Read full abstract on PubMed →
Chinese herbal medicine additives (CHMAs) have become increasingly popular as sustainable alternatives to synthetic compounds for improving the quality of mutton. However, the prec... Read full abstract on PubMed →
The flavor characteristics, perception, and molecular mechanisms of eight menthol isomers were investigated by sensory analysis combined with computational simulations. The sensory... Read full abstract on PubMed →
Fixation plays a crucial role in green tea processing; however, the impact of different fixation degrees on the conversion of non-volatile and volatile metabolites remains unclear.... Read full abstract on PubMed →
This study investigates structure-odor threshold relationships of aroma compounds using integrated S-curve analysis, molecular docking, and dynamics simulations. Molecular docking... Read full abstract on PubMed →
A co-inoculation strategy using Saccharomyces cerevisiae VW followed by the indigenous Oenococcus oeni strain MG-1 after 48 h (VM-48) was found to significantly reduce fermentation... Read full abstract on PubMed →
Wuyi Shuixian tea, a premium oolong tea known for its complex floral-fruity aroma, exhibits significant quality variations across different grades. This study systematically analyz... Read full abstract on PubMed →
Lactic acid (LA) is commonly presented in Baijiu, but its influence on flavor is ambiguous. The volatile pyrazines and LA content in Laimao Baijiu were investigated by comprehensiv... Read full abstract on PubMed →
Commercial tomatoes have been increasingly criticized for their declining aroma, driving a search for tomato cultivars with more robust aroma profiles. Volatile organic compounds (... Read full abstract on PubMed →
This study investigated the changes in quality and volatile flavoring compounds in sturgeon fillets during refrigeration. Potential flavor compounds were identified using orthogona... Read full abstract on PubMed →
The replacement of synthetic preservatives with natural alternatives is increasingly important in bakery production. This study examined the antifungal activity of thyme essential... Read full abstract on PubMed →
Rosé wines, may suffer quality losses due to exposure to light (color degradation and undesirable flavors and aromas. In this work, an irradiation equipment was used to simulate li... Read full abstract on PubMed →
The rice aleurone layer contains most of the nutrients and bioactive compounds in bran. Moreover, it exhibits intense aroma characteristics due to its abundant odorants. Despite gr... Read full abstract on PubMed →
<b>Background/Objectives</b>: Aroma is a key determinant of crop quality and consumer acceptance, and aroma contribution and odor threshold are critical attributes for the identifi... Read full abstract on PubMed →
Multilayer packaging materials are extensively used in food packaging, particularly for powdered products. In alignment with sustainable development goals, packaging design should... Read full abstract on PubMed →
Light-fermented sour tea (ST) was produced by fermenting the Yunnan large-leaf variety of sun-dried green tea (GT) with Aspergillus niger RAF106. The flavor characteristics of both... Read full abstract on PubMed →
<i>Houttuynia cordata</i> is an Asian culinary herb with a characteristic fishy aroma. The most odor-active compounds, which had previously been identified by a comparative aroma e... Read full abstract on PubMed →
This study presents the first molecular-level comparative analysis of chicken scrambled eggs and vegan scrambled eggs, identifying a total of 20 odorants using Aroma Extract Diluti... Read full abstract on PubMed →
Botrytis cinerea is the causal agent of gray mold, which is one of the most widespread and destructive fungal diseases that compromises the productivity and quality of grapes produ... Read full abstract on PubMed →
Carotenoids are not only key photosynthetic pigments but also play a key role in shaping the flavor characteristics of tea. Finding out the dynamic changes of carotenoids in tea is... 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.