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.
<h4>Objectives</h4>Trichomonas gallinae, a protozoan parasite, is responsible for avian trichomoniasis, leading to significant morbidity and mortality, particularly among juvenile... Read full abstract on PubMed →
Pigeon meat is highly nutritious, offering medicinal benefits, and is often valued as a tonic due to its high protein and low-fat content. With advancements in breeding technology... Read full abstract on PubMed →
Although egg flavour influences consumer preference and satisfaction, the features governing the flavour profiles have been poorly studied. This study investigated the volatile com... Read full abstract on PubMed →
There has been a recent rise in the utilization of complementary herbal medicines as a means to discover efficacious alternative treatments that mitigate the negative consequences... Read full abstract on PubMed →
<h4>Background</h4>Colocasia esculenta (L.) Schott, known as the taro vegetable, possesses various beneficial effects and is traditionally used in folk medicine. This study explore... Read full abstract on PubMed →
<title>Abstract</title> <p>The influence of the textile industry on the environment, as well as the usage of raw materials and natural resources, is becoming a major problem. It i... Read full abstract on PubMed →
Taro (Colocasia esculenta L.) is a plant originating from Southeast Asia now prevalent throughout the Pacific Islands. Growing taro was and remains an important facet of the Hawaii... Read full abstract on PubMed →
<i>Colocasia esculenta</i> (L.) Scott, commonly known as taro, is a tuberous plant widely cultivated and utilized as a food source and traditional medicine in various cultures worl... Read full abstract on PubMed →
This study aims to examine the changes in volatile compounds of Lipu taro pork at various cooking stages, including raw pork meat (RP), pre-cooked meat (PM), roasted meat (RM), ult... Read full abstract on PubMed →
This study describes and validates a new method for extracting perfluoroalkyl and polyfluoroalkyl substances (PFAS) from whole-body fish tissue, demonstrates that freeze-dry preser... Read full abstract on PubMed →
Panamanian Geisha coffee is globally renowned for its exceptional quality and distinctive sensory profile. To identify the volatile organic compounds (VOCs) responsible for its qua... Read full abstract on PubMed →
Collagen is a structural protein found in the connective tissues of terrestrial and marine animals. Its diverse functional attributes span its applications in several industries, i... Read full abstract on PubMed →
Organic pollutants such as pentachlorothiophenol are a major environmental and food safety hazard owing to their degradation resistance and bioaccumulation potential. Since existin... Read full abstract on PubMed →
Trimethylamine N-oxide (TMAO) is a uremic toxin accumulated in patients with chronic kidney disease (CKD) and involved with atherosclerosis. TMAO is derived from the gut microbiota... Read full abstract on PubMed →
High-fat diets are closely implicated in the pathogenesis of chronic conditions, including obesity and hepatic steatosis. Recently, coconut oil, which is rich in medium-chain fatty... Read full abstract on PubMed →
Flavor is a critical quality of cacao beans and is significantly influenced by the genotype. Relying solely on sensory evaluation to describe the complex flavors of different cacao... Read full abstract on PubMed →
This paper investigated the effects of agroforestry (AF) on the sensory profiles of cocoa beans and the organoleptic quality of end-chocolates. A three-day opening delay for the Iv... Read full abstract on PubMed →
Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profil... Read full abstract on PubMed →
Challenges such as a downward trend in cultivation and post-harvest losses lead to increased gap in cocoa bean supply and demand. This review deals with the recent AI models used i... Read full abstract on PubMed →
Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing env... 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.