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.
Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among mil... Read full abstract on PubMed →
Adding milk to coffee balances its flavor and reduces unpalatable notes (e.g., burnt aroma, bitterness), but research on how adding milk affects in vivo aroma release and perceptio... Read full abstract on PubMed →
The rising demand for sustainable protein is driving interest in insects as a raw material for advanced food ingredients. This review collates and critically analyses over 300 stud... Read full abstract on PubMed →
Cassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been... Read full abstract on PubMed →
Douchiba is a traditional bacteria-fermented soybean product in Guizhou, refined through the following steps of soaking, steaming, koji-making, salt sprinkling, fermentation, pound... Read full abstract on PubMed →
<title>Abstract</title> <p>Watermelon soy sauce (WSS) is a liquid condiment used in Chinese culinary art. Mainly used in southern China, WSS is usually prepared using watermelon j... Read full abstract on PubMed →
Soy sauce, renowned for its distinctive taste and aroma, has become one of the most popular condiments worldwide. However, its odor attracts the flesh fly Parasarcophaga dux for la... Read full abstract on PubMed →
Aging is crucial for enhancing the flavor quality of Baijiu. This study investigated soy sauce aroma type Baijiu, analyzing 76 base liquor samples from 15 years (2010–2024) using g... Read full abstract on PubMed →
The strain Staphylococcus PT-1 was isolated from soy sauce mash and whole genome sequencing revealed it didn't contain drug resistance genes and virulence genes. Salt tolerance tes... Read full abstract on PubMed →
Harmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method of reducing α-DCCs could be achieved through... Read full abstract on PubMed →
This study primarily investigated the effects of cold plasma generated by dielectric barrier discharge (DBD-CP) pre-treatment on the physicochemical properties, microbial community... Read full abstract on PubMed →
<h4>Background</h4>Pre-prepared dishes contain fats/oils, high protein, and complex seasonings, making sterol detection difficult due to multiple components and matrix interference... Read full abstract on PubMed →
<i>Chinemys reevesii</i>, a special economic aquaculture species in China, is valued highly for its medicinal and nutritional benefits. However, the muscle of farmed <i>C. reevesii... Read full abstract on PubMed →
Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice... Read full abstract on PubMed →
<b>Background and Objective:</b> The global population is struggling with significant health challenges, among which overweight and obesity stand out. Currently, 61% of adults and... Read full abstract on PubMed →
Abstract This study employed HS-SPME-GC-MS, HS-GC-IMS, E-nose, and E-tongue techniques, combined with GC-based fatty acid analysis, to systematically characterize the volatile flav... Read full abstract on PubMed →
The Douchi aroma is widely regarded as a key quality marker of high-quality high-temperature Daqu, but the compounds related to Douchi aroma formation and the key aroma-producing m... Read full abstract on PubMed →
Fish sauce is a popular aquatic condiment with a unique flavor. This study aims to efficiently prepare a no-salt-added fish sauce from yellowfin tuna dark meat and characterize its... Read full abstract on PubMed →
This study employed single- and multi-strain inoculation strategies using <i>Aspergillus oryzae</i>, <i>Lactococcus lactis</i>, and <i>Hanseniaspora opuntiae</i> to develop a rapid... Read full abstract on PubMed →
Fish sauce is a widely used condiment in cooking. However, the effects of various cooking processes on its quality remain poorly understood. This study evaluated the quality of fis... 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.