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.
To achieve enhanced red color and improved safety of cured fish, the three nitrite-alternative strains, namely, <i>Staphylococcus saprophyticus</i> CICC 24365 (SS), <i>Staphylococc... Read full abstract on PubMed →
This research studies the potentiality of recovering alternative fuel from the pyrolysis of syringe waste (SW) and saline bottle waste (SBW). Plastic-based medical wastes can cause... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are critical indicators of the metabolic status of whole-plant maize silage (WPMS). However, the impact of inoculating various strains of fermenta... Read full abstract on PubMed →
At present, there are few studies on seasonal differences in the aroma quality and volatile components of Rucheng Baimao (<i>Camellia pubescens</i>) black tea. In this study, senso... Read full abstract on PubMed →
Headspace-gas chromatography-ion migration spectrometry (HS–GC–IMS) combined with chemometrics was used to analyze the changes in volatile aroma compounds (VOCs) at different produ... Read full abstract on PubMed →
This study aimed to assess how non-treated (N), milled (M), and with <i>Lactiplantibacillus plantarum</i> fermented (F) green lentils affect the quality and safety parameters, incl... Read full abstract on PubMed →
Volatile flavor compounds play vital roles when evaluating the flavor and quality of tobacco products. Pretreatment is always required owing to the wide range of flavor compounds a... Read full abstract on PubMed →
This study investigated the volatile compounds profiles and quality changes of soybean-based meat analogue under 4 °C and -18 °C storage conditions. At 4 °C, color and texture scor... Read full abstract on PubMed →
<i>Bergenia ligulata</i> is an important medicinal plant used in traditional systems of medicine for its diuretic, antilithiatic, antidiabetic, antibacterial, and anticancer proper... Read full abstract on PubMed →
Peas (Pisum sativum L.) are increasingly recognized as a valuable source of plant-based proteins, however, their use in food applications is limited by presence of off-flavors, pri... Read full abstract on PubMed →
Fungi play critical roles in the production of flavors during pit fermentation. To date, however, knowledge regarding core fungi in JFB remains limited. This study aimed to identif... Read full abstract on PubMed →
Oral diseases represent a significant global health and economic burden, necessitating the development of effective diagnostic tools. This study investigates the volatile organic c... Read full abstract on PubMed →
BACKGROUND: Amylin (AmyR) and calcitonin (CTR) receptor co-agonists are currently in Phase II/III clinical trials for obesity treatment. Amylin binds to a heterodimeric receptor co... Read full abstract on PubMed →
High-temperature Daqu is crucial to Jiang-flavor Baijiu production in the Southern Sichuan-Northern Guizhou region of China. However, the complex interplay among microorganisms, en... Read full abstract on PubMed →
This study investigated the effects of rosemary extract (RE) deodorization combined with five thermal processing methods (two-stage heating, vacuum steaming, deep-frying, pan-fryin... Read full abstract on PubMed →
Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fe... Read full abstract on PubMed →
Allochrony can be an important premating isolating mechanism in insects but its physiological basis has seldom been determined. It operates at a diurnal scale to differentiate mati... Read full abstract on PubMed →
Lactic acid fermentation of apple juice faces microbial density deficiency and quality deterioration. This study explored probiotic-prebiotic synergy to enhance microbial density a... Read full abstract on PubMed →
Lactic acid bacteria (LAB) fermentation has been claimed as an effective way of modifying the sensory properties of plant-based foods. However, not much has been published on the i... Read full abstract on PubMed →
This study investigated young white wines produced during the 2021 and 2022 vintages from Pedro Ximénez grapes cultivated in three different terroirs within a high-quality producti... 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.