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.
Cocoa products are obtained from the seeds of Theobroma cacao L. In this research, cocoa liquor and chocolate produced from cocoa beans from West Africa (Forastero, "bulk" cacao) a... Read full abstract on PubMed →
To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for a... Read full abstract on PubMed →
Spiced beef is a representative traditional Chinese processed beef product. In order to establish quality evaluation of aroma profile, the widely accepted and characteristic volati... Read full abstract on PubMed →
Flavor is a key attribute of fried oil that shows a critical correlation with temperature. Therefore, selecting the appropriate temperature is important in preparing fried shallot... Read full abstract on PubMed →
As an attempt to fulfill the massive demand for pine nuts, two grafted trees were cultivated: grafted Pinus koraiensis on the same scions (PK) and grafted Pinus koraiensis on Pinus... Read full abstract on PubMed →
Garlic is used as a spice in cooking due to its unique aroma. The unique aroma of garlic has attracted considerable attention from scientists. The cloves contain large amounts of s... Read full abstract on PubMed →
Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western d... Read full abstract on PubMed →
Chalcones are polyphenolic secondary metabolites of plants, many of which have antioxidant activity. Herein, a set of 26 synthetic chalcone derivatives with alkyl substituted pyraz... Read full abstract on PubMed →
BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling proce... Read full abstract on PubMed →
The changes of volatile compounds in soy sauce during long-term fermentation (12 months) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction... Read full abstract on PubMed →
Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. This study examined the indu... Read full abstract on PubMed →
This study aims to investigate the Maillard reaction products (MRPs) generated between enzymatic beef hydrolysated sulphur-containing oligopeptides and xylose subjected to heat tre... Read full abstract on PubMed →
Maotai liquor is a typical representative of sauce aroma-style flavor liquors and has been considered to be a precious cultural heritage of the oriental spirit culture. Aroma compo... Read full abstract on PubMed →
The aim of the study was to evaluate the effect of an early post-mortem low voltage electrical stimulation (ES) to localized part of carcasses [<i>m.</i> <i>longissimus lumborum</i... Read full abstract on PubMed →
Large-scale microalgae cultivations are increasingly used for the production of animal feed, nutritional supplements and various high-value bioproducts. Due to the process size and... Read full abstract on PubMed →
ObjectivesThe purpose of this study was to determine consumer preferences and volatile aroma compounds for differences in flavor concerning quality grade, day of age, and degree of... Read full abstract on PubMed →
Although sensory appeal influences peanut consumption, peanut varieties are mostly selected based on agronomic traits. As a result, the sensory properties of peanut varieties, espe... Read full abstract on PubMed →
Background and aims: Wine is a beverage characterized by its pleasant aromatic features. These sensory notes are determined by the specific concentrations of odorous chemical compo... Read full abstract on PubMed →
Asparagus <i>(Asparagus officinalis)</i> is one of the world's top 20 vegetable crops. Both green and white shoots (spears) are produced; the latter being harvested before becoming... Read full abstract on PubMed →
The volatile alkylpyrazines methyl- and methoxypyrazines (MPs) present in the reflex bleeds of coccinellid beetles such as the harlequin ladybird beetle <i>Harmonia axyridis</i> ar... 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.