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.
Fruits are integral to agriculture and receive considerable attention due to their multifold health and nutritional benefits, particularly in the post-pandemic era. The wide range... Read full abstract on PubMed →
The powdery scent of orris root oil adds elegance and depth to any fragrance. However, orris root oil is one of the most expensive essential oils due to a lengthy six-year producti... Read full abstract on PubMed →
Flavoromics and metabolomics were used to evaluate the effects of selenium-enriched yeast (SEY) in hen feed on the volatile flavor and nutritional quality indicators in the resulti... Read full abstract on PubMed →
Ambrosia beetles (Coleoptera: Curculionidae: Scolytinae) are small fungus-farming beetles that damage stressed nursery trees directly through tunneling and structural weakening, an... Read full abstract on PubMed →
<i>Citri grandis</i> Exocarpium (Chinese name Huajuhong, HJH) is a traditional Chinese medicinal herb widely used in traditional medicines and foods in China due to its efficacy in... Read full abstract on PubMed →
The quantification of volatile compounds in virgin olive oil poses several analytical challenges due to the existence of different concentrations, chemical families, and the possib... Read full abstract on PubMed →
Natto is a functional food, but it produces an unpleasant smell during the fermentation process. To eliminate the unacceptable smell, <i>Lactobacillus bulgaricus</i> and <i>Bacillu... Read full abstract on PubMed →
Seventy-eight autochthonous strains of <i>Rhizopus arrhizus</i> were isolated from rice wine starter samples across twenty-nine regions in China to evaluate their potential in trad... Read full abstract on PubMed →
The fall armyworm (FAW), Spodoptera frugiperda (JE Smith), is polyphagous that enables it to develop on different hosts, likely has a host-induced impact on its developmental biolo... Read full abstract on PubMed →
Consumer interest in alternatives to highly refined oils from soybean and corn for culinary applications has resulted in an increase in the availability of alternatives, especially... Read full abstract on PubMed →
Global healthcare systems are under tremendous strain due to the increasing prevalence of neurodegenerative disorders. Growing data suggested that overconsumption of high-fat/high-... Read full abstract on PubMed →
To clarify the impact of oil extraction processes on the overall quality and flavor of Hainan camellia oil, the quality and flavor characteristics of oils extracted by pressing (NT... Read full abstract on PubMed →
Palm oil adulteration in dairy products poses significant concerns for food authenticity, consumer protection, and regulatory compliance. This study presents a validated combined m... Read full abstract on PubMed →
The relatively low lipid content of Robusta coffee is a major factor contributing to its monotonous aroma profile. In this study, Robusta green coffee beans were pretreated with ul... Read full abstract on PubMed →
This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method f... Read full abstract on PubMed →
This study investigated the effects of different formulations on the technological and sensory properties of bread. The bread formulation included 9 variations of sourdough treatme... Read full abstract on PubMed →
<h4>Background</h4>Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability.... Read full abstract on PubMed →
Fluid fine tailings (FFT) contain numerous organic compounds, including polycyclic aromatic hydrocarbons (PAHs). Growing concerns of PAH toxicity warrants monitoring for environmen... Read full abstract on PubMed →
Temperature is the most critical factor in fish preservation. Superchilled storage represents a novel technology that effectively retards quality deterioration in aquatic products.... Read full abstract on PubMed →
Biodegradable packaging, especially edible coatings (EC) for fruit preservation, is a sustainable and eco-friendly approach. ECs, such as polysaccharides and proteins, are widely u... 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.