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.
Natural microbiomes represent an untapped source of functionalities to be used as eco-friendly biofertilizers/pesticides, as well as for the biotransformation of biomasses into pla... Read full abstract on PubMed →
Pangolins are mammals of important conservation interest, as only eight extant species remain globally and all are considered to be at risk of extinction. The Sunda pangolin (Manis... Read full abstract on PubMed →
In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were consi... Read full abstract on PubMed →
This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quali... Read full abstract on PubMed →
<i>Cymbidium sinense</i> is a highly valued ornamental orchid renowned for its strong floral fragrance. In this study, dihydro-β-ionone was identified as a major volatile compound... Read full abstract on PubMed →
Thus far, various aquaculture modes have been developed to facilitate the rapid growth of the aquaculture industry and thus meet the heavy demand for aquatic products for human con... Read full abstract on PubMed →
This study examined the effects of four thermal processing methods (steaming, boiling, air frying, and roasting) on the flavor and meat quality of Grass Carp from Jingpo Lake, Chin... Read full abstract on PubMed →
Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and om... Read full abstract on PubMed →
Flavor, as one of the primary factors that attracts consumers, has always been a crucial indicator for evaluating the quality of food. From processing to final consumption, the con... Read full abstract on PubMed →
This study explored the effects of water flow on the muscle quality, nutrient composition, and volatile compounds in <i>Cyprinus carpio</i>. Fish were exposed to three treatments:... Read full abstract on PubMed →
Cinnamon adulteration represents a significant threat to food authenticity, consumer health and market integrity. This study aimed to analyse the presence of <i>Ceylon</i> and <i>C... Read full abstract on PubMed →
This study investigated the effects of three different lactic acid bacteria (LAB) strains (<i>Limosilactobacillus fermentum</i> 14, <i>Limosilactobacillus reuteri</i> 18, and <i>La... Read full abstract on PubMed →
<i>Pterodon pubescens</i> Benth is a Brazilian medicinal plant (<i>sucupira</i>, in Brazilian Portuguese). This paper aims to determine the volatile composition and antibacterial a... Read full abstract on PubMed →
The flavor of cigar smoke directly influences the consumer's willingness to purchase. However, the analysis of cigar smoke was lack. In this research, a total of 235 volatile compo... Read full abstract on PubMed →
Our previous study demonstrated that duck muscle undergoes rapid development between 60 and 70 days of age. However, the changes and underlying mechanisms governing flavor compound... Read full abstract on PubMed →
β-glucosidases are a relevant class of enzymes in the food industry due to their role in hydrolyzing different types of glycosidic bonds. This activity allows for formation of vola... Read full abstract on PubMed →
Spontaneous fermentation is currently used to produce lafun from cassava, leading to inconsistent product quality and decreased safety. Using starter cultures and optimising the se... Read full abstract on PubMed →
Colored highland barley is a promising nutrient-rich functional food. However, antioxidant capacity after fermentation and the quality of the resulting wine remain unexplored. This... Read full abstract on PubMed →
Potato-based reconstituted rice represents an innovative staple food solution that addresses nutritional and economic challenges. Using fresh potatoes instead of potato flour elimi... Read full abstract on PubMed →
Cassava is rich in starch and serves as a food staple in tropical and subtropical regions worldwide. However, cassava contains hydrocyanic acid, which can be harmful to human healt... 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.