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.
Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the ke... Read full abstract on PubMed →
Many monitoring studies have been performed to assess and manage the risk of residues in seafood contaminated with pesticides owing to various environmental factors. Although seawe... Read full abstract on PubMed →
This study investigates the presence of persistent organic pollutants (POPs), specifically polychlorinated biphenyls (PCBs), in edible clams from the North Atlantic Ocean (Portugal... Read full abstract on PubMed →
Despite the widespread occurrence of nanoplastics (NPs) in marine ecosystems, a knowledge gap persists regarding their bioaccumulation and toxic effects in marine bivalves, particu... Read full abstract on PubMed →
Marine organisms, especially mussels, can efficiently take up microplastics (MPs) through their filtration processes. This study evaluated the characteristics of MPs in green musse... Read full abstract on PubMed →
<h4>Introduction</h4>The genus <i>Citrus</i> comprises a large number of economically important fruit crops. They are recognized globally as functional foods and in the food, pharm... Read full abstract on PubMed →
Citrus fruit are well-known for their characteristic flavour and nutritional value. Global citrus production has increased by 528% between 1961 and 2021, and in Australia, citrus i... Read full abstract on PubMed →
Oranges are popular worldwide, due not only to their refreshing taste but also to their high content of bioactive compounds. The main phytochemicals in oranges are phenolic compoun... Read full abstract on PubMed →
This study investigated flavor loss in sweet orange 'Newhall' during storage under heat treatment (HT), salicylic acid (SA), 1-methylcyclopropene (1-MCP), and regular air storage a... Read full abstract on PubMed →
•Multidimensional techniques reveal the comprehensive flavor profile of aged vinegar.•Key flavor-active compounds in Yongchun Aged Vinegar were identified.•Aging enhances vinegar f... Read full abstract on PubMed →
This study aimed to develop a novel exopolysaccharides (EPS)-producing strain, <i>Bacillus velezensis</i> KUST4317 (BVK), isolated from soy sauce as a multifunctional starter cultu... Read full abstract on PubMed →
Honeysuckle samples from various plots in Pingyi County, Linyi City were selected and analyzed by integrating electronic tongue (E-tongue), electronic nose (E-nose), HS-SPME-GC-MS,... Read full abstract on PubMed →
[EN] Barley malt is critical for the malting, brewing, and distilling industries, as it is one of the main ingredients of beer and some types of spirits. There is growing evidence... Read full abstract on PubMed →
<b>Background:</b> Cytochrome P450 (CYP450) enzymes play a central role in the metabolism of xenobiotics, including plant-derived compounds such as terpenoids. <b>Objectives</b>: T... Read full abstract on PubMed →
Descriptive analysis (DA) is the gold standard for sensory profiling due to its robustness and reliability. However, its high cost, time demand, and labor intensity limit routine a... Read full abstract on PubMed →
This review synthesizes evidence on phenolic concentrations and diversity in ruminant meat and milk, considering animal species, management, forage, seasonality, and analytical met... Read full abstract on PubMed →
The objective of this study was to characterize the influence of finishing system on the sensory characteristics and mechanisms of tenderness formation in the <i>longissimus lumbor... Read full abstract on PubMed →
Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa l... Read full abstract on PubMed →
Echium amoenum (borage) powder (EAP) is consumed traditionally and is known to possess health-promoting effects. In this research, application of Echium amoenum (borage) powder (EA... Read full abstract on PubMed →
Iridoids, a diverse class of plant food monoterpenoids, are characterized by a cyclopentane-fused pyran ring structure and exhibit extensive structural diversity and functional ver... 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.