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.
To investigate the dynamic changes in flavor characteristics of lotus root whole powder (LRWP) during combined hot-air drying and baking, and the effect of lysine supplementation b... Read full abstract on PubMed →
<i>Uapaca kirkiana</i> (family Euphorbiaceae), known as wild loquat, is a tropical indigenous fruit tree. The fleshy pulp of the <i>U. kirkiana</i> fruit is eaten fresh or processe... Read full abstract on PubMed →
<h4>Introduction</h4>Glutinous rice significantly influences Baijiu flavor, yet standardized brewing-specific indicators are lacking.<h4>Methods</h4>In this study, metagenomic, met... Read full abstract on PubMed →
Chunhua loquat is a novel cultivar that effectively avoids frost damage. However, the quality characteristics of loquats are limited, and the effects of forchlorfenuron application... Read full abstract on PubMed →
Anthracnose represents one of the most significant diseases affecting postharvest loquats. In this research, we investigated the influences of hydrogen sulfide (H2S) on postharvest... Read full abstract on PubMed →
Cheese whey, as a by product of cheese processing, contains high levels of protein and lactose, which can be utilized as a substitute medium for the growth of lactic acid bacteria... Read full abstract on PubMed →
Aroma is a crucial factor influencing the flavor quality and economic value of longan fruits. This study employed a mapping population consisting of 98 F<sub>1</sub> progeny of 'Sh... Read full abstract on PubMed →
In this study, the effects of different monochromatic (red, blue, and yellow light) and composite (red-blue and red-yellow) LED light withering on the aroma of black tea was invest... Read full abstract on PubMed →
This study aim is to elucidate the relationship between the microbial community dynamics and the production of volatile flavor compounds during the fermentation process of bacteria... Read full abstract on PubMed →
As a traditional fermented food, <i>Aspergillus</i>-type Douchi develops its characteristic flavor through natural fermentation in a semi-open environment. However, the extensive p... Read full abstract on PubMed →
Lobster mushrooms, a type of wild edible mushroom found in the temperate forests of North America, are renowned for their unique seafood-like aroma. Due to their short harvesting s... Read full abstract on PubMed →
Lobster mushrooms are a type of wild edible mushroom prized for their distinctive seafood-like aroma. While the aroma of their dried and rehydrated forms has been previously studie... Read full abstract on PubMed →
<i>Litchi chinensis</i> Sonn. is an economically and culturally significant fruit crop in China, valued for its distinctive flavor, which arises from the combined contributions of... Read full abstract on PubMed →
Honey is a sweet substance laboriously collected and crafted from nectar by bees, and since ancient times, it has been deeply cherished by humans for its unique flavor and nutritio... Read full abstract on PubMed →
Litchi fruit is a highly valued fruit renowned for its nutritional and pharmacological properties. This study systematically investigated the influence of geographical origin on me... Read full abstract on PubMed →
Chitosan is an ideal coating film for food preservation, but the performance of a single chitosan coating film is not good. Herein, the liposome was prepared by embedding copper na... Read full abstract on PubMed →
<i>Vaccinium arctostaphylos</i> L. (<i>V. arctostaphylos</i>) is an herb renowned in traditional medicine for its diverse therapeutic applications, including the treatment of skin... Read full abstract on PubMed →
The taste, aroma, and sensory characteristics of cherries are key factors influencing consumer acceptance. In this study, the sensory evaluation, biochemical characteristics, and t... Read full abstract on PubMed →
During harvesting and transportation, sweetpotatoes often suffer from mechanical damage like extrusion and collision, which affects their marketability and revenue. This study foun... Read full abstract on PubMed →
This study investigated the potential of yeast polysaccharides (YPs) as an SO<sub>2</sub> substitute by adding varying concentrations (0-250 mg/L) prior to wine fermentation. The a... 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.