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.
<b>Background:</b> Mango is a tropical fruit that is deeply loved by consumers due to its unique flavor and taste. Different mango varieties have unique aromas, and the volatile co... Read full abstract on PubMed →
<i>Searsia lancea </i>(L.f.) F.A.Barkley is an evergreen tree well-known for its edible fruits and is also widely used in traditional medicine. The current study was ai... Read full abstract on PubMed →
To elucidate the flavor substance basis of the pear germplasm resources in Xinjiang, this study conducted precise qualitative and quantitative analysis of sugars and organic acids... Read full abstract on PubMed →
The use of sweeteners in e-cigarette liquids has become increasingly common, aiming to enhance the sensory appeal of vaping products. Compounds like aspartame, saccharin, and sucra... Read full abstract on PubMed →
In recent times, the increasing prevalence of health problems such as obesity, hypertension, and diabetes has led consumers to seek healthier food options. There has been a growing... Read full abstract on PubMed →
Commercial tomatoes have been increasingly criticized for their declining aroma, driving a search for tomato cultivars with more robust aroma profiles. Volatile organic compounds (... Read full abstract on PubMed →
This study investigated the changes in quality and volatile flavoring compounds in sturgeon fillets during refrigeration. Potential flavor compounds were identified using orthogona... Read full abstract on PubMed →
The difficulty to control the flavor quality of sturgeon meat products is a major problem that limits the development of processing industry. The twin-screw extrusion technique was... Read full abstract on PubMed →
The global demand for sustainable packaging and animal-derived products' perishability emphasizes the urgent need for biodegradable alternatives to petroleum-based materials (i.e.,... Read full abstract on PubMed →
The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase... Read full abstract on PubMed →
The fermentation of fresh strawberries into fruit wine offers a solution to the seasonal surplus of strawberries. 2-phenylethanol is a key compound influencing the flavor profile o... Read full abstract on PubMed →
The trend of global population aging is becoming increasingly evident, with the proportion of the elderly population continuously rising, making it one of the most profound demogra... Read full abstract on PubMed →
Despite growing interest in insect consumption, consumers' acceptance of insects as a food source remains low due to strong negative emotions like fear and disgust. Incorporating i... Read full abstract on PubMed →
The temporal dominance of sensations (TDS) and temporal liking (TL) methods offer complementary insights into the evolution of sensory and hedonic responses during food consumption... Read full abstract on PubMed →
Strawberry (Fragaria × ananassa) is an important horticultural crop and is highly nutritious and valuable. However, several molecular mechanisms on the biosynthesis and metabolism... Read full abstract on PubMed →
Beyond current quality indices: Quantitative volatilomics unrevealedcultivar traits, harvesting practices impact, and aroma blueprint ofextra-virgin olive oilsAndrea Caratti a, Ang... Read full abstract on PubMed →
Chemical compounds found in stingless bee honey (SBH) may impact their biological properties; therefore, the establishment of quality control and standardization protocol is essent... Read full abstract on PubMed →
Sauced duck is valued for its distinctive aroma, yet the physicochemical drivers and key odorants formed during curing remain unclear, limiting process control and quality standard... Read full abstract on PubMed →
Eugenol is the key bioactive compound in clove oil, which has a variety of biological functions and is extensively employed in the medicinal and food industries. Nowadays, deep eut... Read full abstract on PubMed →
Natural deep eutectic solvents (NADESs) are emerging green solvents widely applied to improve the extraction of essential oil (EO) through plant tissue pretreatment. Various NADESs... 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.