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.
Essential oils exhibit antioxidant properties but are prone to oxidative degradation under environmental conditions, making their preservation crucial. Therefore, the purpose of th... Read full abstract on PubMed →
Pig large intestines (PLIs) are usually processed into various dishes for consumption through cooking methods such as stir frying, stewing, and braising, which are difficult for ma... Read full abstract on PubMed →
<i>Gracilariopsis lemaneiformis</i> is an important edible marine alga, currently recognized as the second most productive seaweed in China. In this study, the flavor and nutrition... Read full abstract on PubMed →
Seaweed is a sustainable ingredient that has been suggested to improve the nutritional aspects as well as the sensory properties of different food products. The objective of this s... Read full abstract on PubMed →
This study analyzes the aromatic profiles of kiwi-based fermented beverages, inoculated with varying proportions of milk kefir grains and incubated under different shaking rates. T... Read full abstract on PubMed →
Partial or total replacement of pork fat with homologous functional oils may meet consumer demand for healthy meat products while preserving their sensory quality. This study inves... Read full abstract on PubMed →
This study systematically compared meat quality characteristics and flavor profiles between the local Shanxi breed Bian chicken (BIAN) and the commercial Cobb broiler (CB) using a... Read full abstract on PubMed →
This study compared the antimicrobial activity of several essential oils (EOs) vapor against food spoilage microbiota and further investigated the potential of EO vapor in extendin... Read full abstract on PubMed →
Mass spectrometry (MS) is a powerful analytical technique that is widely used to characterize a variety of analytes across diverse fields. In the area of biomass conversion, which... Read full abstract on PubMed →
<title>Abstract</title> <p>Organochlorine pesticide residues, OCPs are group of synthetic chemicals containing chlorine, hydrogen, carbon and are highly hydrophobic, slowly biodeg... Read full abstract on PubMed →
Cocoa (Theobroma cacao L.) bean fermentation is a spontaneous process involving interactions between abiotic and biotic factors that contribute to the final flavours of chocolate.... Read full abstract on PubMed →
Guang Chenpi (GCP), a geographically protected citrus peel aged ≥ 3 years, is renowned for its medicinal and culinary value. However, scientific guidelines for optimizing its stora... Read full abstract on PubMed →
On-line high-performance liquid chromatography (HPLC) - gas chromatography (GC) analysis of 28 whole cocoa beans before and after transport in jute bags contaminated with mineral o... Read full abstract on PubMed →
This study investigated the effects of Lactobacillus helveticus fermentation on the phytochemicals, functional properties and volatile compounds in both clear and cloudy kiwi juice... Read full abstract on PubMed →
This study demonstrates that the jujube maturity significantly affects the physicochemical properties, antioxidant capacities, and volatile profiles of jujube wine. The semi-red ju... Read full abstract on PubMed →
Fermentation can significantly change the chemical composition and aroma profile of beverage. In this study, a strain of Zygosaccharomyces rouxii was isolated from naturally fermen... Read full abstract on PubMed →
Jujube, a nutrient-rich fruit high in fructose and glucose, presents a valuable substrate for fermentation by Lactiplantibacillus plantarum. However, the specific metabolic mechani... Read full abstract on PubMed →
In recent years, medicinal plants have gained significant attention in modern medicine due to their accessibility, affordability, widespread acceptance, and safety, making herbal r... Read full abstract on PubMed →
The jostaberry (<i>Ribes × nidigrolaria</i>) hybrid is a rich source of phytochemicals with high antioxidant activity (AA). However, due to the thick skin and seeds, the whole frui... Read full abstract on PubMed →
This study aimed to explore the incorporation of Jerusalem artichoke powder (0%, 10%, 15%, and 20%) in the production of functional fruit snacks, assess the quality attributes of t... 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.