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.
Garlic (Allium Sativum L.) is a source of organosulphur compounds with well-known sensorial and biological activity. Organosulphur precursors of garlic aroma are also detected in t... Read full abstract on PubMed →
To elucidate the characteristic aroma of Hainan Dayezhong black tea, GC-MS, GC-olfactometry, and electronic nose analyses were used to examine the changes in volatile compounds. A... Read full abstract on PubMed →
In this study, aroma profiles and aroma-active compounds of fresh garlic (EFG) and black garlic (EBG) samples encapsulated using the complex coacervation method were investigated.... Read full abstract on PubMed →
A multifunctional crop, garlic (Allium sativum L.) belongs to Amaryllidaceae family. It is of high medicinal, nutraceutical, and culinary importance. Its products, including essent... Read full abstract on PubMed →
<h4>Background</h4>Traditional medicinal plants are central to healthcare, nutrition, and cultural practices in rural Ethiopia, yet ethnobotanical knowledge is underdocumented and... Read full abstract on PubMed →
Fermented sausages exhibit extended shelf life and high nutritional value. However, their animal fat content-characterized by high saturated fatty acids and low polyunsaturated fat... Read full abstract on PubMed →
This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced... Read full abstract on PubMed →
In this study, headspace gas chromatography-ion mobility spectrometry, headspace gas chromatography-mass spectrometry, and lipidomics were used to explore the effects of three oil... Read full abstract on PubMed →
With the increasing popularity of traditional Chinese sausages both domestically and internationally, the flavor characteristics of sausages have become an important topic in food... Read full abstract on PubMed →
Understanding consumer preferences is essential for optimizing traditional spice flavor profiles. This study investigated 17 Sichuan peppers (SP) from diverse geographical origins... Read full abstract on PubMed →
The evaluation of aroma-active profiles in dry-cured hams is crucial for determining quality, flavor, consumer acceptance, and economic value. This study characterized the volatile... Read full abstract on PubMed →
<h4>Research background</h4><i>Nigella sativa</i> L., commonly known as black cumin, is a medicinal plant renowned for its rich bioactive composition and health-promoting propertie... Read full abstract on PubMed →
Lactic acid bacteria (LAB) fermentation enhances the flavor and nutritional profile of foods. Nevertheless, the specific mechanism by which Lactiplantibacillus plantarum (L. planta... Read full abstract on PubMed →
In the present investigation, we explore the bioherbicidal activity of seven selected organic compounds (VOCs), previously identified as constituents of mixtures from four Hypoxylo... Read full abstract on PubMed →
This study sought to investigate the volatile flavor profile of foreleg meat from different lamb breeds and to compare the flavor differences among Qianbei Brown Goat (QBG), Tan Sh... Read full abstract on PubMed →
This study investigated the impact of incorporating <i>Echinacea purpurea</i> extract and powder, alongside a 50 % reduction in sodium nitrite, on the quality of dry-fermented duck... Read full abstract on PubMed →
This study aimed to optimize the ultrasonic-assisted extraction process of goose fat using response surface methodology (RSM) with a four-factor, three-level experimental design to... Read full abstract on PubMed →
Beijing roast duck is a traditional Chinese culinary dish and its production process is constantly being improved. Our research group has developed water-in-oil (W/O) nanoemulsion... Read full abstract on PubMed →
A key factor used to evaluate the quality of meat is intramuscular fat (IMF) content, which has a strong association with the flavor of meat. To date, however, the influence of IMF... Read full abstract on PubMed →
China is the world's largest producer of meat ducks. Decoding the aroma composition of duck broth (DB) produced from different parts can help improve the sensory quality and divers... 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.