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.
Adzuki beans are rich in phenols and flavonoids, which are of great significance for the nutritional supplementation of rice noodles. However, how to control the amount of Adzuki b... Read full abstract on PubMed →
This study compared two nontargeted analytical techniques—headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and comprehensive two-dimensional gas chromatography–ma... Read full abstract on PubMed →
Adzuki is a central legume in East Asian culinary culture, yet its domestication origin remains debated. Using ~700 accessions across Asia, we show that the initial domestication h... Read full abstract on PubMed →
With the growing interest in natural and health-supporting foods, oak acorns (<i>Quercus robur</i>) are gaining renewed attention for their nutritional and antioxidant potential. T... Read full abstract on PubMed →
Headspace gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were used to investigate the potential reaction mechanism of the ox... Read full abstract on PubMed →
Mastic gum (<i>Pistacia lentiscus</i> L. resin), traditionally known as <i>Meska Horra</i> in Morocco, is valued for its bioactive properties, although its composition varies depen... Read full abstract on PubMed →
Meat, as a primary source of complete protein, vitamins, and minerals, remains a key component of the human diet despite controversies surrounding its production. The aim of this s... Read full abstract on PubMed →
Deli-style turkey breast products were cured with sodium nitrite (SN), pre-converted conventional grown celery (CEL), Swiss Chard (SC), organic grown celery (OCEL), and organic Swi... Read full abstract on PubMed →
While cold chain transportation facilitates the utilization of wine grapes grown in remote mountainous areas, there is currently a lack of research on the impacts of different post... Read full abstract on PubMed →
This study investigates the volatile compounds that contribute to the unique flavor and aroma profiles of cured meat products using alternative ingredients, specifically focusing o... Read full abstract on PubMed →
To examine the quality variations between Tibetan pork and Duroc×Landrace×Yorkshire (DLY) pork subjected to different thermal processing methods, this study analyzed changes in coo... Read full abstract on PubMed →
In order to explore the influence of traditional cooking methods on the quality of large yellow croaker, fresh large yellow croaker served as the research material. Various analyti... Read full abstract on PubMed →
This study multidimensionally investigates the comprehensive effects of <i>Lactobacillus plantarum</i> (LP)-fermented feed on growth performance, intestinal health, and metabolic r... Read full abstract on PubMed →
<title>Abstract</title> <p>This study examined the effects of water-based thermal processing at two temperatures (80℃ and 95℃) and three storage conditions (room temperature, froz... Read full abstract on PubMed →
This study analyzed the basic nutritional components and amino acid, fatty acid, and mineral composition of hybrid abalone <i>Haliotis discus hannai</i> ♀ × <i>H. fulgens</i> ♂ add... Read full abstract on PubMed →
The traditional use of iced trash fish (IF) in Chinese mitten crab (<i>Eriocheir sinensis</i>) aquaculture raises sustainability concerns, but the shift to formulated feeds (FF-a c... Read full abstract on PubMed →
High-temperature cooking methods, such as pan-frying, often accelerate lipid oxidation in meat products, negatively affecting their nutritional quality and safety; thus, natural an... Read full abstract on PubMed →
<h4>Background</h4>Indonesia is experiencing food insecurity regarding soybean products. To address this challenge, sacha inchi <i>(Plukenetia volubilis. L)</i> has been identified... Read full abstract on PubMed →
Multiomics and flavoromics were used to evaluate the effects of Sacha inchi oil (SIO) levels (0, 0.5, and 1 %) in hen feed on the sensory properties, volatile flavor, fatty acid co... Read full abstract on PubMed →
Colorectal cancer treatment primarily relies on chemotherapy, which often causes significant side effects. Sacha inchi, a plant known in traditional medicine, has shown promise in... 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.