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.
<i>Cyperus esculentus</i> L. var <i>sativus</i> is cultivated in Spain, only in the L'Horta Nord in the Valencia region. In this country, tubers are consumed fresh to make a popula... Read full abstract on PubMed →
Horchata lojana is a traditional beverage from Loja, Ecuador, made from a blend of medicinal and aromatic plants known for their health benefits. Despite its cultural and nutrition... Read full abstract on PubMed →
This study investigates the extraction of bioactive compounds from Polaris variety hops using pressurized fluid systems with carbon dioxide (CO<sub>2</sub>) and 1,1,1,2-tetrafluoro... Read full abstract on PubMed →
This study analyzed volatile compounds in twelve Xinjiang Ili honeys using gas chromatography-ion mobility spectrometry (GC-IMS), comprehensive two-dimensional gas chromatography-t... Read full abstract on PubMed →
Edible flowers are the floral parts of plants that are safe for consumption but have a short shelf life. Due to the interspecific similarity of edible flowers, their aroma properti... Read full abstract on PubMed →
Water kefir (WK) is an artisanal fermented beverage made from sugary water, optional fruits and WK grains. WK grains can be reused to start new fermentations. Here we investigate t... Read full abstract on PubMed →
Consumers include pumpkin seeds in their diet as a snack in raw form or minimally processed by roasting. This process enables the seeds to develop a characteristic aroma and color.... Read full abstract on PubMed →
<b>Background/Objectives</b>: Respiratory tract infections (RTIs) remain a leading cause of morbidity worldwide and are frequently associated with the emergence of multidrug-resist... Read full abstract on PubMed →
The family Ganodermataceae encompasses several genera, including the widely studied <i>Ganoderma</i>, which is prominent in traditional medicine for its therapeutic properties. Spe... Read full abstract on PubMed →
The use of nanofibers in farm animal diets can enhance nutrient absorption, minimize environmental problems, and generate a sustainable source of income. In this study, we investig... Read full abstract on PubMed →
Oenocarpus bataua is a palm tree native to the American rainforest, whose fruits are a source of bioactive compounds that produce high-quality oil. The novel supercritical fluid (... Read full abstract on PubMed →
Abstract This study analyzed the taste patterns and volatile aroma compounds (VACs) of pig intestinal byproducts, specifically those of the heart, kidney, spleen, liver, and lungs,... Read full abstract on PubMed →
Roasting impacts the sensory and quality of hazelnuts, yet the metabolic mechanisms underlying thermal-induced flavor changes remain unclear. This study investigated the effects of... Read full abstract on PubMed →
Reducing dietary sodium is a global public health priority; however, reformulation strategies often compromise sensory quality and product safety. This study explored the complete... Read full abstract on PubMed →
Few studies have investigated reactive air plasma (ReAP) treatment to enhance wheat lipid extraction and evaluate its potential anti-aging properties. Here, the effects of ReAP tre... Read full abstract on PubMed →
Stored grain pests like <i>Sitophilus oryzae</i> pose significant challenges to food security and quality, necessitating eco-friendly pest management strategies. This study investi... Read full abstract on PubMed →
Wheat serves as the primary raw material for medium- and high-temperature <i>Daqu</i>, a key saccharification, fermentation, and flavoring agent in Chinese <i>Baijiu</i> production... Read full abstract on PubMed →
<i>Daqu</i> serves as a pivotal fermentation starter in <i>Baijiu</i> and vinegar production, driving complex microbial interactions that critically shape its physicochemical prope... Read full abstract on PubMed →
Irradiation has been proven to be an effective method for enhancing baijiu quality and accelerating its aging process. However, differences in irradiation duration and dose rates e... Read full abstract on PubMed →
The aim of this work is to elucidate the effects of reduced salt content on the microbial ecology and flavor profile of dry‐cured ham. To develop the low‐salt (LS) treatment group,... 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.