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 whitefly, Bemisia tabaci, is a significant pest in tomato production, causing extensive damage and economic losses. In pursuing sustainable pest management strategies, this stu... Read full abstract on PubMed →
This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced... Read full abstract on PubMed →
Xiangyang fresh Huangjiu is a Chinese regional specialty fermented beverage and an intangible cultural heritage. The microbial community, sensory characteristics and volatile flavo... Read full abstract on PubMed →
Traditional refining processes of crude anchovy oil uses high temperatures. In order to inhibit oil oxidation, intensified measures should be taken. The impact of traditional four-... Read full abstract on PubMed →
Antiaphrodisiacs are chemical bouquets physically delivered from male to female individuals upon copulation which discourage further mating and reduce sperm competition by renderin... Read full abstract on PubMed →
In the present study, the extraction of volatile terpenes from <i>A. annua</i> with supercritical CO<sub>2</sub> (sc-CO<sub>2</sub>) was optimized by a full factorial design proced... Read full abstract on PubMed →
Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their inten... Read full abstract on PubMed →
Prepared dishes, as a technological extension of pre-conditioned foods and representative products of the central kitchen, are becoming a major part of people's daily diets. Howeve... Read full abstract on PubMed →
Hazelnuts without skin are preferred by consumers. Traditionally, the skin is peeled off by the roasting technique (RT). However, RT causes undesirable reactions such as lipid oxid... Read full abstract on PubMed →
Canning substantially alters fruit aroma, yet the integrated dynamics of these changes remain unelucidated. This study employed comprehensive two-dimensional gas chromatography-olf... Read full abstract on PubMed →
Biocatalysis gains significant industrial interest due to its controlled stereoselectivity and use of mild process conditions. Here, a biosynthetic route is proposed for the synthe... Read full abstract on PubMed →
Houttuynia cordata (H. cordata) is a commonly consumed fresh food. However, it is prone to rapid decay after harvesting. The current storage methods possess their own drawbacks. Co... Read full abstract on PubMed →
<h4>Background</h4>As a rare traditional Chinese medicinal material, <i>Ophiocordyceps sinensis</i> is subject to counterfeiting in the market due to its limited distribution and i... Read full abstract on PubMed →
<h4>Introduction</h4>This study aimed to analyze the flavor profile and microbial community structure of 54 <i>Suansun</i> samples, fermented using three different methods: direct... Read full abstract on PubMed →
Bacteria and fungi produce a wide range of specialised metabolites, including volatile organic compounds (VOCs) that can act as signals or act directly to inhibit niche-competing m... Read full abstract on PubMed →
Rice aroma is influenced by many factors, including selenium (Se) fertilizer. In this study, we investigated the effects of different Se species on the volatile organic compounds (... Read full abstract on PubMed →
<i>Phalaenopsis</i> is one of the most economically valuable genera in the Orchidaceae family. However, the common varieties of <i>Phalaenopsis</i> in the market rarely have fragra... Read full abstract on PubMed →
In China, limited knowledge of suitable pig breeds for roasting has hindered pork industrialization. The aroma profiles of roasted pork from different breeds were analyzed using se... Read full abstract on PubMed →
This study investigates the effects of various solvents on the phytochemical composition, in-vitro antimicrobial activity, and volatile constituents of Boehmeria rugulosa Wedd. woo... Read full abstract on PubMed →
Flavor compounds influence consumer acceptance of <i>Zanthoxylum bungeanum</i> Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compo... 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.