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.
Wild edible plants are important yet undervalued vegetables, due to limited knowledge of their bioactive components and nutritional/functional potential. In this study, we used ful... Read full abstract on PubMed →
Ruminant meat is an important component of human diets, valued for its unique flavor and nutritional density. Lipids play a dominant role in shaping meat flavor, yet their genetic... Read full abstract on PubMed →
Flavor is a pivotal indicator influencing the meat quality and palatability of premium broiler chickens, shaped by multiple factors. The flavor differences among broiler chicken br... Read full abstract on PubMed →
The fall armyworm (FAW), Spodoptera frugiperda, is a serious invasive crop pest and threat to food security. Conventional pest control approaches using chemical pesticides can lead... Read full abstract on PubMed →
‘Queen Nina’ is a popular grape variety, but the fruit flavor profile and its evolution and regulatory mechanism remain unclear. The flavor profile of ‘Queen Nina’ was systematical... Read full abstract on PubMed →
Appropriate aroma extraction methods are crucial prerequisites for accurately and objectively characterizing the authentic aroma profile of samples. Purified water and ionized wate... Read full abstract on PubMed →
<i>Houttuynia cordata</i> is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extrac... Read full abstract on PubMed →
Acid sphingomyelinase deficiency (ASMD) is a rare lysosomal storage disease. The most commonly affected organs are the spleen, the liver, and the lungs. Pulmonary involvement resem... Read full abstract on PubMed →
Honey, a key beekeeping product, is rich in antioxidants and bioactive compounds, offering antimicrobial, anti-inflammatory and health-promoting properties. The water content of ho... Read full abstract on PubMed →
Indigenous Chinese pork is highly favored by consumers due to its distinctive aroma. However, the lipid precursors responsible for its characteristic aroma compounds require furthe... Read full abstract on PubMed →
This paper presents a modern spectroscopic characterization of the synthetic oil from oil sands of Beke, Munaily-Mola, and Dongeleksor. The pyrolysis process was carried out at tem... Read full abstract on PubMed →
Electrical stunning is the most common method of stunning in the poultry industry worldwide, but with a growing demand for prioritizing animal welfare, gas stunning can be an accep... Read full abstract on PubMed →
The objective of this study was to develop an efficient method for decolorizing and deodorizing Asian swamp eel (ASE) hydrolysate. At an activated carbon (AC) dosage of 0.5 % and p... Read full abstract on PubMed →
Yellow mushrooms (Floccularia luteovirens), which grow in high-altitude regions, are a component of traditional Tibetan medicine and have high nutritional value. In this study, the... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are carbon-based chemicals characterized by high vapor pressure and low boiling points under standard temperature and pressure conditions. VOCs ar... Read full abstract on PubMed →
The biocatalytic aerobic production of (E)-2-allylic aldehydes from their corresponding alcohols using lyophilisates of the basidiomycetous fungus Bjerkandera adusta is reported. T... Read full abstract on PubMed →
The high-temperature and high-humidity (HTHH, 80 °C, 80 % relative humidity) environment has altered the characteristics and flavor of raw Pu-erh tea after 5 days of treatment. The... Read full abstract on PubMed →
<h4>Background</h4>Fragrance is a premium trait of grain quality in the traditional, Jasmine-style rice (Oryza sativa L.) variety Phka Rumduol (PRD). Rice fragrance is a combinatio... Read full abstract on PubMed →
Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety fo... Read full abstract on PubMed →
Mass spectrometry (MS)-based breath analysis has emerged as a promising non-invasive approach for diagnosing and monitoring respiratory diseases through the identification of volat... 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.