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.
Despite the long-standing tradition of shrimp paste in China, the aroma profiles driving consumer preferences remain poorly characterized. This study applied flavoromics and high-t... Read full abstract on PubMed →
Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significa... Read full abstract on PubMed →
This study investigated the effects of marination with antioxidant-rich fruit juices-pomegranate, black carrot, and red beet-on the textural, physicochemical, technological, and se... Read full abstract on PubMed →
Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open or semi-open environments. Ba... Read full abstract on PubMed →
Spice by-products, often discarded as waste, represent an untapped resource for sustainable packaging solutions due to their unique, multifunctional, and bioactive profiles. Unlike... Read full abstract on PubMed →
Zanthoxylum bungeanum Maxim. (huajiao) and Zanthoxylum armatum DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oi... Read full abstract on PubMed →
Fermented chopped pepper (FCP) exhibits complex and variable aroma profiles, making it challenging to accurately predict its sensory scores and identify key aroma compounds. In thi... Read full abstract on PubMed →
Abstract An effective complex aroma was obtained using a solvent-assisted flavor evaporation pretreatment method, and volatile flavor substances were obtained by gas chromatography... Read full abstract on PubMed →
In this study, the flavour profiles of paprika samples processed by wood ash processing (WAF), traditional processing (TSF), and direct crushing (DSM) were analysed. For this purpo... Read full abstract on PubMed →
Free radicals play crucial roles in the development of grilled meat flavors, but the mechanisms by which they contribute to the formation of flavor compounds in smoked chickens rem... Read full abstract on PubMed →
This study presents a green, cost-effective analytical method for the determination of polycyclic aromatic hydrocarbons (PAHs) and their derivatives in roasted and smoked spices an... Read full abstract on PubMed →
This study investigated the differences in key volatile organic compounds (VOCs) and flavor characteristics between essential oils (CEOs) from cinnamon bark and leaf. The volatile... Read full abstract on PubMed →
Rice (Oryza sativa L.) is a staple food worldwide. New Rice for Africa (NERICA), an inter-specific high yielding upland rice variety, was developed to in part address food insecuri... Read full abstract on PubMed →
In the present study, the essential oils (EOs) of peels and leaves from the new limonime lime, ‘Eugene’ hybrid, were analyzed for the first time and compared with those of its pare... Read full abstract on PubMed →
Maternal hyperglycemia during pregnancy poses significant health risks to both mother and fetus. Although gestational diabetes mellitus (GDM) is mainly characterized by insulin res... Read full abstract on PubMed →
Pandan (<i>Pandanus amaryllifolius</i> Roxb.) are one of the traditional food materials in Southeast Asian countries. However, there has long been a lack of understanding of the di... Read full abstract on PubMed →
Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma com... Read full abstract on PubMed →
<i>Pandan leaves</i> (Pandanus amaryllifolius), widely used in Southeast Asia, hold significant promise for natural product and fragrance industries, though underutilized due to li... Read full abstract on PubMed →
<b>Background/Objectives</b>: In recent years, increasing attention has been paid to the stabilization of natural biologically active compounds in order to expand their application... Read full abstract on PubMed →
<h4>Premise</h4>Specialized metabolites serve various roles for plants and humans. Unlike core metabolites, specialized metabolites are restricted to certain plant lineages; thus,... 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.