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.
Semen Sojae Praeparatum (SSP) is traditional dual-purpose product with both medicinal and edible applications. In this study, electronic nose, comprehensive two-dimensional gas chr... Read full abstract on PubMed →
Sauce-flavor Daqu is the solid-state fermentation starter for sauce-flavor Baijiu. Its microbial community influences flavor formation, yet links between community change, process... Read full abstract on PubMed →
Vinegar is widely recognized for its distinctive flavor, nutritional value, and numerous health benefits, which are particularly attributed to the presence of tetramethylpyrazine (... Read full abstract on PubMed →
This study aimed to enhance the flavor of cold brew coffee (CB) by replacing water with whey (pH 5.2 ± 0.2) in the cold brew system, and elucidated the formation mechanism of chara... Read full abstract on PubMed →
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through m... Read full abstract on PubMed →
Flavoromics and metabolomics were used to analyze flavor and metabolic changes of <i>Idesia polycarpa</i> during microwave vacuum drying. 21 alcohols, 28 aldehydes and other volati... Read full abstract on PubMed →
Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a chal... Read full abstract on PubMed →
The fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oa... Read full abstract on PubMed →
In order to understand the dynamic interaction process among species, enzymes, and metabolites during the fermentation process of Baobaoqu, which is a representative Daqu starter f... Read full abstract on PubMed →
The aroma profile of pressed sesame oil is systematically influenced by seed origin, blending ratios, and compositional precursors. This study characterized aroma compounds in seve... Read full abstract on PubMed →
To address unpredictable flavor changes in postharvest peaches during storage, this study investigated the use of bioactive packaging with melatonin-infused P34HB films. Films with... Read full abstract on PubMed →
Bacillus is an important multifunctional genus, but the enrichment and flavor contribution mechanism of this bioresource in Baijiu Daqu are still unclear. In this study, multi-omic... Read full abstract on PubMed →
Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and the flavor code has recently been revealed. To elucidate the transformation of odorants... Read full abstract on PubMed →
The development of plant-based seafood alternatives with authentic flavour profiles remains a significant challenge, limiting their appeal to seafood consumers. This study hypothes... Read full abstract on PubMed →
Traditional Douchiba (DCB), a bacterial-type fermented soybean condiment, suffers from pronounced bitterness and limited functional attributes, hindering its broader application. T... Read full abstract on PubMed →
In this study, we investigated the effect of chicken fat on the eating quality, volatile organic compounds, starch structure, and digestion of cooked rice. The results showed that... Read full abstract on PubMed →
<h4>Background</h4><i>Farsetia aegyptia</i> and <i>Zilla spinosa</i> belonging to the Brassicaceae family, well-known for their biological and therapeutic activities.<h4>Objective<... Read full abstract on PubMed →
This study investigates the biotransformation of Uiseong garlic, a South Korean variety renowned for its distinct sulfur compounds, by lactic acid bacteria (LAB) during kimchi ferm... Read full abstract on PubMed →
This study investigated the effects of blanching pretreatment (blanched at 100 °C water for 0, 1, 2, 3, 4, and 5 min respectively, and then dried at 60 °C) before hot air drying (H... Read full abstract on PubMed →
The long-term stability of vacuum-sealed food products remains a theoretically explored but critical aspect in shelf-life prediction and food security. This study investigated the... 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.