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 review provides an effective strategy for understanding meat flavor. Understanding the taste of meat is essential for improving meat quality, and the taste should be analyzed... Read full abstract on PubMed →
Chicken meat flavor is a significant factor in consumer preferences and purchasing behaviors, including taste, aroma, and texture, directly impacting perceived chicken meat quality... Read full abstract on PubMed →
Foliar sprays of yeast extract (YE) at 1.67, 2.5, and 5 g/L were applied at 5 % véraison and again 10 days later to 'Cabernet Sauvignon' (CS) and 'Marselan' (MS) grown in eastern C... Read full abstract on PubMed →
In this study, the phenolic compound profile and essential oil composition of Portulaca oleracea L. collected from the Bulancak (Giresun) region of Türkiye were investigated in det... Read full abstract on PubMed →
Rheumatoid arthritis (RA) is a chronic autoimmune disorder characterized by joint inflammation. Given the side effects of conventional treatments, this study focuses on the anti-in... Read full abstract on PubMed →
This study presents a sensor-integrated framework for evaluating purslane (<i>Portulaca oleracea</i> L.) stalk flour as a functional ingredient in butter biscuits. A Design of Expe... Read full abstract on PubMed →
Mangosteen is a tropical fruit native to Southeast Asia. This study aimed to examine mangosteen’s biochemical and sensory characteristics using virtual reality (VR) technology with... Read full abstract on PubMed →
Tamarillo (Solanum betaceum L.), also known as “tree tomato”, is a subtropical plant native of the Andean regions, also found in Southern Europe and Africa. These fruits are of gre... Read full abstract on PubMed →
Borneo, the third-largest island in the world, is shared between Malaysia (Sabah and Sarawak), Indonesia (Kalimantan) and Brunei. As a biodiversity hotspot, it is home to about 15,... Read full abstract on PubMed →
With the demand of dog food production continuously rising, the use of sustainable chicken ingredients must be considered. However, given the current trends, pet owners' preference... Read full abstract on PubMed →
Non-volatile metabolites and aroma substances are important quality components of tea plants, yet the quality characteristics of tea plants with special leaf colors still await fur... Read full abstract on PubMed →
Our study investigated the flavor-enhancing attributes of Maillard reaction products (MRPs) derived from sesame cake meal digest. Taste dilution analysis (TDA) revealed that peptid... Read full abstract on PubMed →
Balanced polyunsaturated fatty acids (PUFAs) ratio, nutritional value and flavor are key edible oil attributes. Based on pressure technology, mixing ratio equations, response surfa... Read full abstract on PubMed →
Pumpkin is a widely recognized plant in the Cucurbitaceae family because of its significance as a pharmaceutical food. Ozonized oils are becoming more popular among researchers and... Read full abstract on PubMed →
Bitterness and off-flavors are problematic in some citrus genotypes, particularly <i>Citrus</i> hybrids with <i>Poncirus trifoliata</i> in their pedigrees that have shown tolerance... Read full abstract on PubMed →
Methenamine, a urinary antiseptic with antimicrobial properties, decomposes into toxic formaldehyde under acidic conditions. Its use is prohibited in dairy cattle in Korea to preve... Read full abstract on PubMed →
The reuse of by-products from plant processing as feed for animals aligns with the principles of a circular economy. Feeding dairy ruminants agro-industrial by-products often alter... Read full abstract on PubMed →
This study examined the impact of common packaging (CP), vacuum packaging (VP), and nitrogen packaging (NP) on muscle quality, volatile compounds, microbial communities, and lipid... Read full abstract on PubMed →
In this study volatile and non-volatile flavour metabolites were systematically measured in prawn, scallop, squid, barramundi, salmon, snapper, and tuna using headspace solid-phase... Read full abstract on PubMed →
In this study, the volatile and non-volatile substances of <i>Macrobrachium rosenbergii</i> cultured in saline-alkali water (SA) and freshwater (FW) were compared. The results show... 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.