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.
The lipid profile of flaxseed, particularly in relation to flavor generation in hot-pressed oils, has not been widely reported. Therefore, this study aimed to establish correlation... Read full abstract on PubMed →
Enterococci are ubiquitous lactic acid bacteria (LAB) that mainly inhabit the gastrointestinal tracts of humans and animals and are also widely present in foods and the environment... Read full abstract on PubMed →
Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanis... Read full abstract on PubMed →
This study explores enzymatic interesterification of grass carp visceral fish oil and coconut oil, examining its impacts on lipidomic and flavoromic profiles via UHPLC-Q-TOF/MS and... Read full abstract on PubMed →
Skipjack tuna oil that is rich in polyunsaturated fatty acids, is prone to developing fishy odors under high-temperature or oxidative conditions. This study investigated the effect... Read full abstract on PubMed →
This study elucidated the synergistic mechanism of lysine-assisted ultrasonic treatment in mediating sea bass myofibrillar proteins (MPs) conformational rearrangement and optimizin... Read full abstract on PubMed →
In this study, the 3rd sequencing technology was done to investigate microbial succession during mandarin fish fermentation, and dynamic changes in nutrients and volatile compounds... Read full abstract on PubMed →
Various volatile compounds are responsible for the odor changes in fish during storage. In this study, a coupled headspace solid-phase microextraction (HS-SPME) and gas chromatogra... Read full abstract on PubMed →
Polyploidy is an important driver of the evolution and diversification of flowering plants. Several studies have shown that established polyploids differ from diploids in floral mo... Read full abstract on PubMed →
<h4>Introduction</h4><i>Gerbera piloselloides</i> (L.) Cass. and <i>Gerbera delavayi</i> Franch. are increasingly recognized for their medicinal properties, particularly among ethn... Read full abstract on PubMed →
Consumers are increasingly seeking natural alternatives to synthetic preservatives in meat products. This study evaluated the effects of willow <i>E. angustifolium</i> extract on b... Read full abstract on PubMed →
Discarded young fig fruits (DYFFs) are rich in polyphenols, polysaccharides, and other active substances, and fig polysaccharides (FPs) extracted from DYFFs using different methods... Read full abstract on PubMed →
Eco-friendly antimicrobial bio-composite films (BCF) were produced by using guar gum (GG), flax seed mucilage (FM) and polyvinyl alcohol (PVA), supplemented with cell-free supernat... Read full abstract on PubMed →
In this study designed to isolate lactic acid bacteria (LAB) with bacteriocin production potential, white cheese samples were collected from different provinces of Turkey and isola... Read full abstract on PubMed →
Summer-autumn green tea (SAGT) is a high-yield green tea often compromised by pronounced bitterness, astringency and a weak aroma, which severely limit its consumer acceptability a... Read full abstract on PubMed →
Fermented tea beverage (FTB) has garnered significant attention owing to its unique combination of tea and wine flavors and its potential health benefits. This study investigates F... Read full abstract on PubMed →
High-aroma Camellia sinensis cultivars Jinguanyin and Jinmudan are usually used to make black tea and lightly fermented oolong tea. The Oolong tea produced has a rich, lingering ar... Read full abstract on PubMed →
Light-fermented sour tea (ST) was produced by fermenting the Yunnan large-leaf variety of sun-dried green tea (GT) with Aspergillus niger RAF106. The flavor characteristics of both... Read full abstract on PubMed →
Eurotium cristatum is a promising probiotic fungus for improving tea flavor. This research explored the volatile and non-volatile metabolites associated with flavor characteristics... Read full abstract on PubMed →
Theanine and fructose are the primary substrates participating in the Maillard reaction during the thermal processing of tea, playing a significant role in forming its characterist... 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.