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.
The research utilized a combination of gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E-nose to examine the impact of fat... Read full abstract on PubMed →
<h4>Background</h4>The circadian rhythms, intrinsic 24-hour oscillations in physiological and cellular processes, serve as fundamental regulators of cellular function and metabolis... Read full abstract on PubMed →
<h4>Background</h4>Echinops spinosus (ES), known as spiny globe thistle, has been widely used in traditional medicine to treat various ailments, such as splenic and renal disorders... Read full abstract on PubMed →
Several investigations have identified volatile organic compounds (VOCs) as potential biomarkers for the detection and identification of microbial contamination of metabolically ac... Read full abstract on PubMed →
Comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry (GC × GC-O-TOF-MS) is valued for its high resolution, sensitivity, and odor identific... Read full abstract on PubMed →
Storage duration significantly influences the aroma profile of raw Pu-erh tea. To comprehensively investigate the differences in the volatile compounds across various vintages of r... Read full abstract on PubMed →
Headspace solid‐phase microextraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) and electronic nose analysis were used to analyse the changes in volatile components in t... Read full abstract on PubMed →
Flavor perception plays a decisive role in consumer choice of dairy products. That confer overall flavor formation, far less is known about the critical flavor compound of the spec... Read full abstract on PubMed →
Chicken with Armillaria mellea prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In... Read full abstract on PubMed →
Mushrooms, which are an integral part of human nutrition and traditional medicine in various cultures, including Asia, the Americas, Africa, and Europe, appear to be an ideal food... Read full abstract on PubMed →
<i>Flammulina velutipes</i> (enoki mushroom) is a functional edible mushroom rich in antioxidants, polysaccharides, mycosterols, fiber, and minerals. Accumulating evidence highligh... Read full abstract on PubMed →
Flammulina velutipes is a well-known edible mushroom which is consumed for its nutri-tional value. F. velutipes is also known as enoki mushroom, a good source of antioxidants, fibe... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are key determinants of the aroma characteristics in vegetable crops. They not only directly affect consumer sensory experiences but also play imp... Read full abstract on PubMed →
This study aimed to evaluate the effect of 20 rootstocks on Cabernet-Sauvignon grown in the GreffAdapt plot, a long-term experimental vineyard designed to study rootstock-scion int... Read full abstract on PubMed →
In this study, the effects of hot-air drying (HAD), hot-air combined microwave vacuum drying (HAD-MVD), vacuum freeze drying (VFD), and natural drying (ND) on the color, textural p... Read full abstract on PubMed →
This study aims to elucidate the quality differences among Tan lamb from three major production regions and investigate the influence and regulation of lipids on regional sheep mea... Read full abstract on PubMed →
<i>Morchella sextelata</i> is a valuable and popular commercial edible fungus in China. Hot-air drying can enhance the flavor and quality of edible mushrooms; however, the resultin... Read full abstract on PubMed →
Marinating is a traditional cooking medium primarily used in preparing braised dishes, with its flavor profile largely determined by the characteristics and processing properties o... Read full abstract on PubMed →
Morel (Morchella spp.) is highly valued and increasingly widely cultivated in China. However, due to the limited analysis of its flavor components and origin, its full utilization... Read full abstract on PubMed →
As demand for plant-based bakery products rises, suitable egg substitutes are needed to preserve product quality. This study evaluated the functional, nutritional, and sensory effe... 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.