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.
Yeast cells sometimes engage in interspecific hybridization, i.e., crosses between different species. These interspecific yeast hybrids combine phenotypes of the two parental speci... Read full abstract on PubMed →
Effective polymer recycling is essential to reduce plastic pollution; catalytic polymer recycling to monomer is particularly attractive, as it could operate over multiple closed-lo... Read full abstract on PubMed →
This study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11 days), with a primary focus on lipid oxidation and th... Read full abstract on PubMed →
Sour meat, a traditional fermented meat product, derives its unique attributes from the flavors developed during the fermentation process. This study systematically investigated th... Read full abstract on PubMed →
Flavor is one of the crucial factors that influences the quality and consumer acceptance of baijiu. In this study, we analyzed the volatile organic compound (VOC) profiles of five... Read full abstract on PubMed →
<h4>Objective</h4>This study aims to identify the bioactive components of Qing-Wei-San (QWS) for treating periodontitis and to uncover their mechanisms using computational pharmaco... Read full abstract on PubMed →
The mixed culture fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeast has been reported to bring a higher diversity of volatile compounds and presumably a greater... Read full abstract on PubMed →
<h4>Background</h4>Oat silage is a key feed source in animal husbandry due to its high nutritional value and adaptability. However, off-flavors caused by butyric acid fermentation... Read full abstract on PubMed →
In this study, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with high-throughput sequencing was used to analyze physicochemica... Read full abstract on PubMed →
Alcohols and esters are core flavor-active constituents of Qingxiangxing Baijiu (QXB), yet ethanol concentration's regulatory role in their thresholds and interactions remains uncl... Read full abstract on PubMed →
Lack of optimal sealed yellowing (SY) technique and suitable tea cultivars limits the yield and quality improvement of the Pingyang Huangtang (PYHT) tea. In this study, the effect... Read full abstract on PubMed →
<h4>Introduction</h4>This study investigated the effects of air frying duration on the texture, color, and flavor characteristics of Andrias davidianus meat slices.<h4>Methods</h4>... Read full abstract on PubMed →
The study investigated the intrinsic changes in material basis of Angelicae Sinensis Radix during wine processing by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IM... Read full abstract on PubMed →
Benzothiazoles play significant roles in modern therapeutical chemistry owing to their significant effects and their integration into various pharmaceutical agents for treating cri... Read full abstract on PubMed →
Tender coconut water (TCW) refers to the liquid endosperm of coconut developed in 6-9 months, which is prone to deterioration during postharvest storage. This study explored the im... Read full abstract on PubMed →
Rootstocks play a crucial role in viticulture because of both their agronomic benefits and impact on grape and wine chemical composition. Their influence on vigor, yield, and pheno... Read full abstract on PubMed →
Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducte... Read full abstract on PubMed →
To make the flavor of blueberry wine more unique, in this study, the mixed fermentation of blueberry wine was carried out to increase its original aroma components. The basic physi... Read full abstract on PubMed →
ABSTRACT Non-fatty duck liver (DLv) shows excellent nutritional properties, but the predominance perception of off-odor has limited the general consumption and processability. Ultr... Read full abstract on PubMed →
Pelargonium odoratissimum is traditionally recognized for its medicinal properties, yet its potential in food preservation remains underexplored. This study evaluated the phytochem... 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.