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 study compared and analyzed the similarities and differences in odor and taste between Japanese flying squid and Equatorial, Indian Ocean, and Peruvian squid. Headspace gas ch... Read full abstract on PubMed →
This study established a biological fermentation process using <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> to deodorize squid cartilage homogenate. The optim... Read full abstract on PubMed →
Fatty acid composition is crucial for determining meat quality. Pigeon meat, renowned for its tender texture, high protein content, and abundant polyunsaturated fatty acid (PUFAs),... Read full abstract on PubMed →
Pigeon meat, known for its high nutritional value and tender texture, can be influenced by various dietary factors. Copper, an essential trace mineral, plays a vital role in growth... Read full abstract on PubMed →
Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compo... Read full abstract on PubMed →
The effects of different pretreatment combined with irradiation on the flavor profiles of prepared soft-shelled turtle dishes were explored by using electronic nose, electronic ton... Read full abstract on PubMed →
Unsymmetrical dimethylhydrazine (UDMH) was previously used as a rocket propellant in launch vehicles. During the operation and accidents of launch vehicles, hundreds of tons of UDM... Read full abstract on PubMed →
Pear black spot disease seriously threatens the pear industry. Currently, its control mainly relies on chemical fungicides while biological control using antagonistic microorganism... Read full abstract on PubMed →
A suspect and a non-targeted screening methodologies for new and newly discovered organochlorines not included in databases have been developed. To do this, a mass spectrum library... Read full abstract on PubMed →
Persimmon (Diospyros kaki) is an orange-coloured fruit renowned for its sweet, honey-like flavour when ripe. It is particularly valued for its versatility in culinary applications... Read full abstract on PubMed →
The study presents the potential application of three essential oils (EOs) obtained from various mint species: peppermint (Mentha piperita L.), spearmint (Mentha spicata L.), and p... Read full abstract on PubMed →
This study investigated the potential health benefits of spearmint, orange peel, and baby sage oleoresins extracted using supercritical CO2 and subsequently emulsified. The oleores... Read full abstract on PubMed →
The use of indigenous wine yeasts in the production of innovative sparkling wines is gaining widespread attention, due to their contribution to diversification linked with biodiver... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of patchouli oil from the leaves of <i>Pogostemon cablin... Read full abstract on PubMed →
This research primarily examines the effects of three thermal processes-air frying, water steaming, and oil frying-on the volatile and non-volatile flavor compounds of salted Spani... Read full abstract on PubMed →
This study aimed to develop and characterize an aromatic and antioxidant film based on myofibrillar proteins from the cutting by-product of Scomberomorus brasiliensis filleting on... Read full abstract on PubMed →
To meet the demand of consumers for high-quality dry-cured fish. This study investigates the relationship between microbial diversity and the changes in physicochemical properties... Read full abstract on PubMed →
The quality and flavor of Liuyang Douchi are usually closely related to the metabolites compostion. This work described the metabolic profiles of Liuyang douchi during fermentation... Read full abstract on PubMed →
To evaluate ultrasound's impact on braised rabbit legs, rabbit leg meat was treated at frequencies of 0 (control), 30, 60, 90, and 120 kHz during the low-temperature braising proce... Read full abstract on PubMed →
Two unique oleaginous strains, Sporidiobolus pararoseus and Rhodotorula mucilaginosa, were identified during soy sauce fermentation. Both strains demonstrated robust growth under e... 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.