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.
Flavor-relevant trace volatiles and microbial communities were examined in six sauce-aroma high-temperature Daqu samples. Headspace solid-phase microextraction coupled with gas chr... Read full abstract on PubMed →
The aromatic quality of cigars represents their core value, arising from the thermal transformation and migration of inherent components within tobacco leaves-a highly complex dyna... Read full abstract on PubMed →
Cultivated pufferfish (Takifugu rubripes) is a valuable sustainable source of nutritious and tasty food. The Sensomics approach was applied to elucidate the impact of cooking on th... Read full abstract on PubMed →
Driven by the growing demand for flavor diversification in the global craft beer market, conventional drum roasting for specialty malt faces limitations in time consumption and fla... Read full abstract on PubMed →
In Chinese cuisine, seasoning oil enhances the aroma and appearance of dishes. This study examined how processing affects flavor release in multi-ingredient oils. Volatile organic... Read full abstract on PubMed →
Herein, the study aimed to investigate pre-treatments processing on aroma profiles and nutritional quality of cold-pressing sesame oil (CPSO), roasting sesame oil (RSO), microwave... Read full abstract on PubMed →
<h4>Background</h4>In recent years, there has been an increasing demand for high-quality dried aquatic products that possess similar organoleptic and nutritional qualities to their... Read full abstract on PubMed →
This study aimed to evaluate the effect of roasting temperature on the flavor characteristics of shelled macadamia kernels (SMKs) employing quantitative descriptive sensory analysi... Read full abstract on PubMed →
This study investigated the effects of three thermal processing methods (microwave, MW; sous-vide, SV; and air frying, AF) on the texture, color, volatile, and nonvolatile componen... Read full abstract on PubMed →
This study investigated the changes in volatile flavor compounds of <i>Boletus edulis</i> under different cooking methods (fresh, steaming, frying, roasting and boiling) using gas... Read full abstract on PubMed →
The increasing demand for artisanal chocolates highlights the importance of reliable analytical strategies for quality assurance and product authentication. In this study, 45 Brazi... Read full abstract on PubMed →
In this study, Chinese quince fruits proanthocyanidins (PA) were added at different levels (20 mg/100 g - 60 mg/100 g) at the soaking or drying stages of processing roasted sesame... Read full abstract on PubMed →
This study investigated the effects of plant-based oil composition on the physicochemical properties, sensory perception, and digestive stability of sodium-reduced emulsions. Four... Read full abstract on PubMed →
This study aimed to analyze the volatile organic compounds (VOCs) for different rice aroma types using sensory evaluation, headspace solid-phase microextraction gas chromatography... Read full abstract on PubMed →
<h4>Background</h4>This study aimed to develop an anchovy sauce with enhanced savory odor and reduced off-flavors and biogenic amine (BA) content by applying reaction flavor techno... Read full abstract on PubMed →
This study systematically evaluated the effects of four drying methods (sun-drying (SD), vacuum drying (VD), hot-air drying (HAD), and vacuum freeze-drying (VFD)) on the quality at... Read full abstract on PubMed →
Fragrant sunflower seed oil (FSO) is renowned for its distinctive flavor profile; however, the mechanistic relationships between its characteristic aroma compounds and their endoge... Read full abstract on PubMed →
Volatile organic compounds (VOCs) play a crucial role in cocoa fermentation, shaping its final aromatic profile. The aim of this research was to identify the volatile compounds pro... Read full abstract on PubMed →
Meat-based broths are increasingly popular with consumers; however, their volatile profiles remain underexplored. This study uses headspace solid-phase microextraction-Arrow combin... Read full abstract on PubMed →
) products predominantly involve low-value-added processing, while high-value-added products like fish floss remain underdeveloped. This study utilized mackerel dorsal muscle treat... 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.