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.
Climate change has altered weather patterns that favor the growth of fungi on crops, therefore interest in natural alternatives, including essential oils and phenolic compounds, ha... Read full abstract on PubMed →
Acrylamide, a suspected carcinogen formed during high-temperature cooking, is a major safety concern in widely consumed products like potato chips. This study aimed to reduce acryl... Read full abstract on PubMed →
Deep-fat frying remains a prevalent culinary technique due to its ability to enhance sensory properties; however, it also initiates complex physicochemical transformations that com... Read full abstract on PubMed →
Systematically deconstructing flavor divergence in reheated cuisine is crucial for optimizing its sensory quality. This study pioneeringly integrated multi-omics approaches (E-nose... Read full abstract on PubMed →
<b>Objectives</b>: The therapeutic use of controlled substances, particularly opioids, stimulants, and benzodiazepines, has significantly increased in recent decades. This is often... Read full abstract on PubMed →
Following the implementation of the new European legislation on opium alkaloids (OAs) in food in 2023, scientific research has focused on developing analytical methodologies to det... Read full abstract on PubMed →
The rice aleurone layer contains most of the nutrients and bioactive compounds in bran. Moreover, it exhibits intense aroma characteristics due to its abundant odorants. Despite gr... Read full abstract on PubMed →
Sour pomegranate, a distinctive product of Xinjiang, China, is characterized by its sour and astringent taste, which contributes to a low processing rate. This study utilized singl... Read full abstract on PubMed →
Stone fruits, also known as drupes, include apricots, peaches, plums, cherries, and nectarines that have high global demand due to their nutritional benefits and palatable characte... Read full abstract on PubMed →
Traditional plum wine brewing mostly relies on experience, with problems such as lack of standardized production parameters and easy formation of sediment after fermentation. This... Read full abstract on PubMed →
Buddha's hand, citron, and galangal are widely used in the food and pharmaceutical fields. In this study, the type of yeast, <i>Saccharomyces cerevisiae</i> addition, pH, extract c... Read full abstract on PubMed →
Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze... Read full abstract on PubMed →
Zinc is an essential micronutrient that serves as a vital cofactor in multiple metabolic pathways, including the mechanism mediated by <i>IZH</i> (Implicated in Zinc Homeostasis) g... Read full abstract on PubMed →
Fruit wines, produced through the fermentation of various fruits, are well-documented for their distinct flavor profiles. Intelligent sensory analysis, GC-TOF/MS and GC-IMS were us... Read full abstract on PubMed →
Fruit spirits have roots in traditions across Eastern and Central Europe. Homemade/unrecorded spirits are typically produced under inconsistent conditions, leading to inconsistent... Read full abstract on PubMed →
China's liquor industry continues to steadily expand and develop. The industry is currently transforming, shifting its focus from scale to quality and efficiency. This transformati... Read full abstract on PubMed →
The different impact and interaction of pulsed electric field (PEF) treatment and sulfite addition on the color, phenolic compounds, volatile profile, and sensory properties of a P... Read full abstract on PubMed →
Plums show high economic and nutritional values, and their fruit color and aroma are key indicators of quality. The coloring is primarily attributed to chlorophyll, carotenoids, an... Read full abstract on PubMed →
Brazil is home to a rich biodiversity of native edible fruits renowned for their health-promoting compounds and flavors. Among these, Eugenia uniflora L. (Brazilian pitanga) is par... Read full abstract on PubMed →
The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability... 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.