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.
Curry leaf (Murraya koenigii L.) is valued for its characteristic flavor and is used in varied cuisines and formulations. In this work, the effect of three different drying techniq... Read full abstract on PubMed →
This study developed a functional vinegar-based beverage using red date (<i>Ziziphus jujuba</i> Mill.) vinegar produced through controlled fermentation and traditional sun-aging. A... Read full abstract on PubMed →
Abstract— “Urutan” is a traditional Balinese fermented sausage prepared from pork or chicken. Information on chemical and physical characteristics of “Urutan” is important, specifi... Read full abstract on PubMed →
Probiotic fermentation with a defined consortium (Saccharomyces cerevisiae, Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. bulgaricus) successfully transformed pump... Read full abstract on PubMed →
Floral scent is a crucial characteristic that significantly influences reproductive processes and indicates the ornamental value of many plants. Antique Lotus (<i>Nelumbo)</i>, an... Read full abstract on PubMed →
Acrylamide, a water-soluble compound formed naturally in foods during high-temperature cooking, poses significant health risks due to its carcinogenic and neurotoxic effects. This... Read full abstract on PubMed →
Acrylamide is formed during high-temperature treatment in foods and presents a significant health and regulatory challenge. This study evaluates the effects of calcium salts and ph... Read full abstract on PubMed →
This study evaluated the effects of a fibre- and fat-rich by-products-based diet and the intramuscular fat (IMF) content on volatile compounds in pork. Meat samples were collected... Read full abstract on PubMed →
<h4>Introduction</h4>As a popular supplement in the world, ginseng occupies a prominent position in the health food industry. With the expansion of the consumer market, ginseng pro... Read full abstract on PubMed →
In order to conduct in-depth research on the stylistic characteristics of different varieties of cigar tobacco leaves (CTLs), we have carried out the following research work: first... Read full abstract on PubMed →
To investigate the flavour evolution mechanism of raw Pu-erh tea (RPT) during storage, the volatile and non-volatile compounds of RPT with different storage years (1-10 years) from... Read full abstract on PubMed →
<h4>Introduction</h4>This study focused on three kinds of cigar tobacco leaves (Yunxue 6, Yunxue 36, Yunxue 2) produced in Yunnan region, and through the systematic analysis of the... Read full abstract on PubMed →
This study evaluated the impacts of <i>Lactiplantibacillus plantarum</i> CNPC003 and xique-xique flour supplementation on the technological, physicochemical, nutritional, and senso... Read full abstract on PubMed →
The growing awareness of health issues and the increasing demand for specialized diets have driven consumer demand for healthier ice cream products. The high fat and sugar contents... Read full abstract on PubMed →
Stewing is a traditional processing method, commonly used for crayfish meat (<i>Procambarus clarkii</i>). In this study, we used a novel method called quantitative marinating (QM)... Read full abstract on PubMed →
Thermal treatment is an essential processing method in crayfish processing. This study analyzed the changes in lipids and volatile compounds in crayfish muscle subjected to three t... Read full abstract on PubMed →
The effects of beer and hepatopancreas in modulating the flavor of red swamp crayfish were systematically examined. The impact of cooking with/without the hepatopancreas in beer/wa... Read full abstract on PubMed →
Marselan wine is characterized by distinctive flavors of blackcurrant, cranberry, and spice, which are significantly influenced by environmental factors such as region and climate.... Read full abstract on PubMed →
Natural flavors and fragrances are an exciting area for both academic and industrial research as consumer preference for natural and sustainable products continues to grow [...]. Read full abstract on PubMed →
The steady rise in living standards has created a growing market demand for aquatic products with superior flavor profiles and enhanced nutritional value. To address this need, the... 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.