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.
This study examined the effects of rearing, physiological, and processing conditions on the volatile profile of Atlantic salmon. Fish were reared under two different temperature an... Read full abstract on PubMed →
<b>Background/Objectives</b>: Salmonid species are globally popular and widely consumed in Japan, especially when grilled. Understanding their flavor characteristics from sensory a... Read full abstract on PubMed →
To compare the impact of different post-harvest handling methods on volatile and non-volatile compounds, a total of 54 live large yellow croakers were subjected to commercial slaug... Read full abstract on PubMed →
Sterlet is a perishable product; therefore, its freshness monitoring and shelf-life evaluation are important. In this study, a series of analytical techniques named physicochemical... Read full abstract on PubMed →
Sous-vide cooking has attracted considerable attention for its capacity to minimise nutritional and qualitative degradation in muscle foods, with research into the intricate change... Read full abstract on PubMed →
Freshness is a key indicator of fish quality, making it essential to monitor throughout the food supply chain, particularly during distribution. A rapid, straightforward analytical... Read full abstract on PubMed →
Non-thermal processing technologies have emerged as promising alternatives to traditional heat treatments in the pet food industry. To date, no prior review has systematically inte... Read full abstract on PubMed →
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential omega-3 polyunsaturated fatty acids (n-3 PUFAs) with well-established health benefits. They occur primarily... Read full abstract on PubMed →
Cold-ripened fish marinades, produced mainly from Atlantic herring, represent one of the major seafood products in Northern and Central Europe. Because the shelf-life of these mild... Read full abstract on PubMed →
The focus of people on the yield of aquatic products has gradually shifted to superior quality. Astaxanthin is well-known for its superior antioxidant capacity, while research on i... Read full abstract on PubMed →
Quality parameters and storage stability were evaluated through biochemical, textural, and microbial analyses of the Norwegian red sea cucumber Parastichopus tremulus at two differ... Read full abstract on PubMed →
This study aims to develop nutritionally improved alternative fast-food products by incorporating anchovy (<i>Engraulis encrasicolus</i>), a fish with high nutritional value, into... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are important for teas' quality and act as a critical evaluative criterion in teas. The distinctive aromatic profile of tea not only facilitates t... Read full abstract on PubMed →
<h4>Background</h4>High pressure steaming is a convenient and household cooking method to heat the food evenly and retain original nutrition. This study explored the effects of hig... Read full abstract on PubMed →
Asparagus tea enhances the taste and flavor of processed foods when used as an ingredient during preparation. In this study, asparagus tea ultra-micro powder was incorporated into... Read full abstract on PubMed →
Yuanjiang <i>Miscanthus lutarioriparius</i>, which is rich in various bioactive components, exhibits significant potential in the development of functional foods. However, research... Read full abstract on PubMed →
This study revealed the sensory characteristics, flavor components and formation mechanisms of Asparagus cochinchinensis (AC) (Lour.) through techniques such as electronic tongue,... Read full abstract on PubMed →
The potential of traditional medicinal herbs to cure neurodegenerative diseases like Alzheimer\u27s disease (AD) has attracted more and more attention from researchers. Notably, a... Read full abstract on PubMed →
Hundreds of species of mosquitoes are reported to be capable of transmitting diseases to humans. As a result, mosquito control is essential worldwide, especially in locations with... Read full abstract on PubMed →
Galbanum (Ferula galbaniflua Boiss.) is a valuable fragrance ingredient used in fine perfumery for its green, woody, balsamic, bell pepper, and foliage notes. The objective of 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.