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.
To enhance the nutritional and functional properties of triticale noodles, this study assessed their proximate composition, sensory attributes, and antioxidant activity, along with... Read full abstract on PubMed →
The purpose of this study was to present a chemical analysis of the metabolome of cell aggregates of the tree fern <i>Cyathea smithii</i> (J.D. Hooker) cell suspension culture. The... Read full abstract on PubMed →
<h4>Background</h4>Local vegetables are essential for food security, nutrition, and cultural practices in rural northeastern Thailand. Despite their importance, comprehensive docum... Read full abstract on PubMed →
Sponge gourd fruit is highly favored by consumers because of its nutritional and medicinal properties. Continuous increases in living standards have led to an increase in the deman... Read full abstract on PubMed →
Zeugodacus cucurbitae (Coquillett) flies significantly impact vegetable production in many tropical regions. This study aimed to identify physiologically and behaviorally relevant... Read full abstract on PubMed →
Adults of Aulacophora lewisii Baly (Coleoptera: Chrysomelidae) defoliate Luffa acutangula (L.) Roxb. plants, and lessen its production. Successful oviposition by herbivorous insect... Read full abstract on PubMed →
This study evaluated the nutritional composition, techno-functional properties, and sensory acceptance of tortilla chips made from alternative flours derived from local ingredients... Read full abstract on PubMed →
This study elucidated microenvironmental regulation of aroma compound evolution in Baijiu through a multifactorial aging study. Quantitative analysis of 139 volatile compounds empl... Read full abstract on PubMed →
<h4>Introduction</h4>During tobacco growth and development, variations in environmental conditions and cultivation practices can lead to the emergence of low-quality tobacco leaves... Read full abstract on PubMed →
This study investigated and addressed the harm caused by high ethanol levels (above 16 % vol) to the quality of industrial Cabernet Sauvignon wines through aging in oak barrels wit... Read full abstract on PubMed →
The effects of ceramic pot on the sensory characteristics and chemical composition of aging Chardonnay and Cabernet Sauvignon wine were compared with stainless steel tanks and oak... Read full abstract on PubMed →
<h4>Introduction</h4>Tobacco flower buds play a crucial role in enhancing the aroma quality of cigar tobacco leaves (CTLs). By incorporating tobacco flower bud extract into the fer... Read full abstract on PubMed →
Tobacco is a significant industrial crop, serving as a model for plant science and a promising specie for the production of proteins and small molecules. However, system biology st... Read full abstract on PubMed →
Flavor serves as a key quality indicator in tomato puree (TP) processing; however, conventional methods often fall short in providing rapid and accurate assessments. To address thi... Read full abstract on PubMed →
Tofu preservation often uses unsafe chemicals, especially formaldehyde, that trigger health problems in humans. Therefore, it is necessary to develop preservation methods that are... Read full abstract on PubMed →
Tofu whey is a rich source of nutrients and can be biotransformed into functional beverages. This study assessed the fermentation of this by-product by Lactiplantibacillus plantaru... Read full abstract on PubMed →
A molecular sensory analysis of soy protein isolate (SPI) was conducted using headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry (HS-SPME-G... Read full abstract on PubMed →
Reductions in polycyclic aromatic hydrocarbon (PAH) concentrations have been observed during frying. However, transformation mechanisms of PAHs remain unclear. We hypothesize that... Read full abstract on PubMed →
Large-scale production of tobacco generates significant amounts of waste, making the reuse and recycling of tobacco waste crucial for sustainability. However, the high diversity of... Read full abstract on PubMed →
The evaluation of tobacco aroma is a critical determinant of tobacco quality. However, traditional sensory evaluation methods are often hindered by subjectivity and inefficiency. W... 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.