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>Objective</h4>This study aims to assess the impact of aging time on the quality of meat, fatty acid profiles, and volatile compounds in cooked Thai native beef.<h4>Materials an... Read full abstract on PubMed →
The production of high-quality specialty meats has emerged as a prominent research focus within the livestock industry, under the broader concept of big food. However, the composit... Read full abstract on PubMed →
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of S... Read full abstract on PubMed →
The influence of boiling time on the persistent changes in the surface color, water content and distribution, protein secondary structure, and the concentration of volatile compoun... Read full abstract on PubMed →
The polar bear (<i>Ursus maritimus</i>) is the only Arctic land mammal that dives into water to hunt. Despite thermal insulation provided by blubber and fur layers and low Arctic t... Read full abstract on PubMed →
Primates are well-known for their complex social lives and intricate social relationships, which requires them to obtain and update social knowledge about conspecifics. The sense o... Read full abstract on PubMed →
Food industries produce large amounts of by-products, valuable sources of bioactive compounds that can enhance gluten-free foods. This study evaluated the effect of hemp cake meal... Read full abstract on PubMed →
Atomic force microscopy-based infrared spectroscopy (AFM-IR) and optical photothermal infrared (O-PTIR) spectroscopy are cutting-edge techniques used for precise nanoscale chemical... Read full abstract on PubMed →
Loquat (<i>Eriobotrya japonica</i>), a plant native to China and having extensive medicinal values, has recently drawn considerable attention. The current research on loquat mainly... Read full abstract on PubMed →
Natural olfactory systems possess remarkable sensitivity and precision beyond what is currently achievable by engineered gas sensors. Unlike their artificial counterparts, noses ar... Read full abstract on PubMed →
Criollo cocoa beans are defined as fine and flavor due to sensory notes that could be commercialized in premium chocolates. Chromatography mass-spectrometry (GC-MS) is commonly use... Read full abstract on PubMed →
Native goat breeds in China are highly valued for their distinctive flavor. This study integrated flavoromics, metabolomics, and transcriptomics to analyze the flavor compounds in... Read full abstract on PubMed →
ABSTRACT Chicken carcass is a side stream of poultry processing and can be transformed into chicken sauce via hydrolysis and heat treatment. However, the sauce has weaker meaty aro... Read full abstract on PubMed →
Ammonia accumulation in aquaculture systems affects the sensory quality of <i>Eriocheir sinensis</i>, and mechanisms linking ammonia to aroma changes remain unclear. This study inv... Read full abstract on PubMed →
The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in le... Read full abstract on PubMed →
Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alt... Read full abstract on PubMed →
The mature coconut water (MCW) is rich in nutrients, but its sour and astringent taste makes it unsuitable for direct consumption. In this study, a co-fermentation system employing... Read full abstract on PubMed →
The fruit microbiome is crucial for fruit quality and postharvest characteristic. This study characterized the microbiome and metabolome of two bayberry cultivars (<i>Myrica rubra<... Read full abstract on PubMed →
The significant demand for medicinal plants with special efficacy has prompted us to adopt appropriate processing methods to enhance the nutritional quality and flavor of raw mater... Read full abstract on PubMed →
Recently, unconventional techniques like induced electric field (IEF) for continuous pasteurization of liquid food have received great attention. In this study, the effect of IEF o... 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.