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.
In this study, Lentinus edodes stem powder, a nutrient-dense byproduct containing 76 ± 1.8% dietary fiber, was incorporated into wheat flour at varying proportions (0%, 2%, 4%, 6%,... Read full abstract on PubMed →
Qingke (Hordeum vulgare L. var. nudum Hook. f.) is a cereal of Gramineae, and it is an indispensable food crop for people in the Qinghai-Tibetan Plateau of China. This work focused... Read full abstract on PubMed →
To investigate the impact of microencapsulation on the volatile organic compounds (VOCs) in <i>Zanthoxylum</i> oil, this study compared unencapsulated Zanthoxylum oil (ZO) with mic... Read full abstract on PubMed →
Tomato processing produces large quantities of by-products, mainly pomace, which are frequently discarded despite their significant nutritional and functional potential. The study... Read full abstract on PubMed →
Reliable, broadly applicable cross-coupling conditions that deliver the desired products with minimal optimization are essential in pharmaceutical research, where efficient synthes... Read full abstract on PubMed →
Obtaining sputum samples from people with cystic fibrosis (pwCF) for microbiology has become challenging due to the positive clinical effects of the cystic fibrosis transmembrane c... Read full abstract on PubMed →
Antimicrobial resistance (AMR) is a global health threat. Multi-drug-resistant pathogens now cause significant mortality worldwide. Widespread antibiotic misuse has fueled resistan... Read full abstract on PubMed →
Current diagnostic methods for bacterial infections in critically ill patients, including ventilator-associated pneumonia (VAP), are time-consuming, while empirical antibiotic ther... Read full abstract on PubMed →
Most wheat bran in China is used as animal feed due to its coarse taste. However, fermentation can degrade cellulose in wheat bran, improving its taste and flavor. The effects of c... Read full abstract on PubMed →
The advancement of novel microbial resources is pivotal for improving traditional Daqu fermentation in Chinese strong-flavor Baijiu. Although Zymomonas mobilis (Z. mobilis) exhibit... Read full abstract on PubMed →
The new superior fresh apple varieties "Qin Cui" and "Qin Mi" cultivated in recent years are highly appreciated for their unique flavors, but their key aroma-active compounds have... Read full abstract on PubMed →
Indonesian coconut sugar has experienced rapid export growth in recent years. However, its primary raw material—coconut sap—is highly susceptible to spontaneous fermentation caused... Read full abstract on PubMed →
Decoding the aroma composition plays a key role in designing and producing foods that consumers prefer. Due to the complex matrix and diverse aroma compounds of foods, isolation an... Read full abstract on PubMed →
<i>Antrodia cinnamomea</i>, a renowned rare medicinal fungus in China, is rich in active components, exhibiting pharmacological effects, such as liver protection, hypoglycemic acti... Read full abstract on PubMed →
The working group "Analyses in Biological Materials" of the German Senate Commission for the Investigation of Health Hazards of Chemical Compounds in the Work Area (MAK Commission)... Read full abstract on PubMed →
To investigate the formation of flavor compounds in sheep bone soup, E-nose, gas chromatograph (GC), and gas chromatography-mass spectrometry (GC-MS) were used to determine the cha... Read full abstract on PubMed →
Drying is key to green tea aroma. Solvent-assisted flavor evaporation–gas chromatography–mass spectrometry and quantitative descriptive analysis were used to characterize the aroma... Read full abstract on PubMed →
Shaping significantly influences the flavor profile of white tea. This study employed integrated metabolomics-chemometrics to analyze non-volatile/volatile compounds in three proce... Read full abstract on PubMed →
The Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re-evaluating the safety of butane (E 943a), isobutane (E 943b) and propane (E 944) as food additive... Read full abstract on PubMed →
Diagnosis and intervention at the earliest stages of cancer are imperative for maximizing patient recovery outcomes and substantially increasing survival rates and quality of life.... 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.