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 systematically characterized the sensory quality and flavor dynamics of large yellow croaker (LYC) refrigerated at 4 ± 1°C for 15 days. Big data mining and a sensory pan... Read full abstract on PubMed →
The hydroxylation and epoxidation of lipids rich in polyunsaturated fatty acids (PUFAs) are significant processes that cannot be overlooked. In this study, the concentrations of no... Read full abstract on PubMed →
Lipids contribute significantly to the flavor of cell-cultured fish meat as precursor components of flavor compounds. Here, we initially reported the differences in lipid metabolit... Read full abstract on PubMed →
This study aimed to elucidate the effect of extraction solvents on the lipid profiles and volatile compounds in large yellow croaker roe phospholipids (LYPLs) with chloroform/metha... Read full abstract on PubMed →
This study investigated how juiciness of the plant-based meat analogue (PBMA) and beef patties affects in vivo aroma release and perception. Patties were prepared from PBMA and bee... Read full abstract on PubMed →
Improving chili pepper aroma quality is essential for industry transformation and high-value development. However, the complex volatile composition and its quantitative relationshi... Read full abstract on PubMed →
Solanum muricatum Aiton (Family: Solanaceae), commonly known as pepino, is a traditionally used edible plant with reported medicinal properties, though its bioactive compounds rema... Read full abstract on PubMed →
Pu'er raw tea, a representative tea with a positive correlation between quality and storage time, has a unique aging process. It can not only reduce the heavy astringent taste of n... Read full abstract on PubMed →
Researchers endeavor to collect odor information to prepare for the exploration of odor prediction. Such researches will require machine learning algorithms with excellent data pro... Read full abstract on PubMed →
This study aimed to evaluate the impact of conventional (pressing extraction [PSE], solvent extraction [STE]), and non-conventional (microwave-assisted solvent extraction [MSE], su... Read full abstract on PubMed →
This study explored the mechanisms underlying raw pecan flavor biosynthesis using pathway-based metabolomics and statistical correlation analysis. Three pecan cultivars-'Avalon,' '... Read full abstract on PubMed →
BACKGROUND: Bulgur is a traditional food product and is widely consumed in Turkey and Middle Eastern countries. The main aim of this study was to investigate the potential of peas... Read full abstract on PubMed →
This study investigated the metabolic characteristics of mulberry wine produced by co-fermentation with <i>Saccharomyces cerevisiae</i> (SC) and two different <i>Pichia kluyveri</i... Read full abstract on PubMed →
To investigate the effect of mountain-basin system on wine quality, four different regions were selected according to altitude and latitude. This work analyzed the differences in p... Read full abstract on PubMed →
Red pear is popular due to its bright colors and nutritional benefits. At present, there are few studies on the difference in quality characteristics between European and Asian red... Read full abstract on PubMed →
Qu-aroma is a critical quality indicator for medium-high temperature Daqu (MT-Daqu). Due to the differences in regional and environmental conditions, these differences are likely t... Read full abstract on PubMed →
A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming r... Read full abstract on PubMed →
Storage time significantly influences the aroma quality of peanut oil. In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion migration spectrometry... Read full abstract on PubMed →
This study investigates the influences of RF roasting on oil yield, color appearance, bioactive components, antioxidant capacity, volatile compounds, sensory and nutritional proper... Read full abstract on PubMed →
<h4>Introduction</h4>This study aimed to investigate the differences in flavor compounds between aged and fresh peanuts and their effects on peanut porridge aroma, taste, and volat... 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.