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.
Proteins are fundamental to food systems due to their structural, nutritional, and functional roles. With increasing consumer awareness of health and sustainability, the demand for... Read full abstract on PubMed →
Jackfruit contains a significant quantity of secondary metabolites that are classified as high-value biological compounds. The present work aimed to study the techno-functional pro... Read full abstract on PubMed →
Lunasin is a peptide found in the soybean albumin 2S subunit, which has important bioactivities, such as anticancer and antioxidant. Recently, peptides similar to soybean lunasin h... Read full abstract on PubMed →
<h4>Abstract</h4>Grapefruit processing generates tons of peel waste. Valorization of grapefruit peel waste represents an archetype to extract valuable components viz., dietary fibe... Read full abstract on PubMed →
<h4>Purpose of review</h4>Nowadays, more interest has been focused on the efficient use of agricultural and food processing post-products. The remaining wastes accumulate in large... Read full abstract on PubMed →
Hairtail (Trichiurus haumela) is prone to spoilage due to lipid oxidation and microbial activity during cold storage, necessitating the development of new preservatives to maintain... Read full abstract on PubMed →
Citrus peel is the largest waste by mass of citrus fruit mass in the food industry, and it is specifically composed of valuable bioactive components such as phenolic compounds (nar... Read full abstract on PubMed →
Physalis peruviana is a native evergreen plant from the Andean region. It is also commonly known as goldenberry and gooseberry in English-speaking countries. P. peruviana fruit is... Read full abstract on PubMed →
CONTEXT: Physalis peruviana L. (Solanaceae), also known as Poha, has been used in traditional medicine since pre-Columbian times, particularly in treating cancer. OBJECTIVE: To stu... Read full abstract on PubMed →
Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH... Read full abstract on PubMed →
Food culture, shaped by regional environments, ingredients, and fermentation systems, significantly influences the metabolites of fermented foods. Gochujang (GCJ) from Korea and Pi... Read full abstract on PubMed →
Due to its high digestibility, rich nutrient profile, and potential probiotic content, goat milk is an essential nutritional resource, particularly for individuals with cow milk al... Read full abstract on PubMed →
Goat cheese is a nutritionally rich product, but it is often associated with a distinctive "goaty" flavor due to volatile compounds such as short-chain fatty acids. Traditional fer... Read full abstract on PubMed →
This study aimed to systematically characterize the volatile organic compound (VOC) profiles of safflower (<i>Carthamus tinctorius</i> L.) from eight major production regions, prov... Read full abstract on PubMed →
The interest in vine tea and its extracts in the food industry has increased considerably due to its rich natural antioxidant dihydromyricetin and its non-toxic properties. Still,... Read full abstract on PubMed →
The increase in lactose intolerance, the rise of veganism, the pursuit of healthy lifestyles, environmental awareness and concern for animal welfare have led to an increase in cons... Read full abstract on PubMed →
This study employed a range of analytical techniques to evaluate the changes in both volatile and non-volatile compounds during different cooking times (30, 60, 90, 120, and 150 mi... Read full abstract on PubMed →
Ginger-processed Eucommiae Cortex (G-EC) is a traditional herbal preparation with a long history of clinical application. However, the lack of quantitative standards, undefined che... Read full abstract on PubMed →
Ginger, as a globally vital medicinal and food homologous crop, plays an irreplaceable role in human diet and healthcare. However, during the storage of ginger, the decline of phys... Read full abstract on PubMed →
The aroma perception during a product consumption is greatly significant for consumer preference. This study aimed to comprehensively characterize aroma profiles of ginger-infused... 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.