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.
This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made wi... Read full abstract on PubMed →
Every year about 20% of the globally produced meat gets lost due to microbial spoilage. Nevertheless, the demand for processed meat is constantly rising and producers are searching... Read full abstract on PubMed →
The aim of the study was to analyze the correlation between the key aroma compounds and gDNA copies of Bacillus natto during fermentation and maturation of natto. Solvent-assisted... Read full abstract on PubMed →
This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose dough... Read full abstract on PubMed →
Many animals protect themselves from predation with chemicals, both self-made or sequestered from their diet. The potential drivers of the diversity of these chemicals have been lo... Read full abstract on PubMed →
<h4>Objective</h4>This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and a... Read full abstract on PubMed →
Volatile compounds and quality changes of bitter apricot (Armeniaca sibirica L.) kernel oil (AKO) with different roasting conditions were determined. Bitter apricot kernels were ro... Read full abstract on PubMed →
This study addresses the effect of high-intensity ultrasonic processing on four oil-in-water systems, using sunflower, peanut, olive and flaxseed oils, respectively, that contained... Read full abstract on PubMed →
Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect t... Read full abstract on PubMed →
BACKGROUND Low molecular weight peptides (LMWPs) (<1 kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contr... Read full abstract on PubMed →
UNLABELLED: Alpha-amylase can act as a significant player in causing hyperglycaemia, leading to protein glycation, which is the main complication in this condition, besides causing... Read full abstract on PubMed →
2-Ethyl-3,6-dimethylpyrazine (EDMP) was an alarm pheromone component isolated from the mandibular gland of the red imported fire ant, Solenopsis invicta Buren. Several pyrazine ana... Read full abstract on PubMed →
Abstract Roasting of brown rice not only forms the aroma compounds but also leads to a complete alteration of the microstructure, but the change mechanism during the roasting proce... Read full abstract on PubMed →
The synthesis of N-heteroaromatic compounds via an acceptorless dehydrogenative coupling process involving direct use of ammonia as the nitrogen source was explored. We report the... Read full abstract on PubMed →
Elephant dung coffee (Black Ivory Coffee) is a unique Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces. In this work, el... Read full abstract on PubMed →
Gluten-free bakery products usually exhibit weak aroma. Their main constituents are flours and starches, which contain aroma precursors but can also contribute additional volatiles... Read full abstract on PubMed →
To select a suitable drying process for using chestnut products in the food industry, this study investigated the effect of five drying methods, including natural drying, microwave... Read full abstract on PubMed →
Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this s... Read full abstract on PubMed →
A study was carried out to determine and compare the key aroma compounds in raw and dry porcini mushroom (Boletus edulis). The volatile fractions were prepared by solvent-assisted... Read full abstract on PubMed →
UNLABELLED: Red pepper (Capsicum annuum L.) has been used as one of key ingredients in certain fermented foods due to it providing a unique hot and spicy sensation. In this study,... 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.