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.
<h4>Introduction</h4>Fermented bangcai (<i>Brassica juncea</i> var. <i>crassicaulis</i>) is a traditional Chinese food with unique flavor. However, the formation mechanism of flavo... Read full abstract on PubMed →
1-Propanol is an important aroma compound in sauce-flavor Baijiu. However, the mechanism by which it affects the aroma of sauce-flavor Baijiu has not been fully investigated. In th... Read full abstract on PubMed →
Mechanized production of baijiu has attracted widespread attention; however, the differences in flavor characteristics between base baijiu produced by mechanized and traditional me... Read full abstract on PubMed →
To investigate the differences in key volatile components among different types of baijiu, this study utilized E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS to identify key volatile com... Read full abstract on PubMed →
To evaluate the feasibility of 60Co irradiation for rapid aging of SSATB, this study employed fresh SSATB (CK) as a benchmark while subjecting test samples to irradiation for 12 h,... Read full abstract on PubMed →
In this study, ten high protease-producing isolates were selected from a total of 163 isolates obtained through the isolation and purification of fish sauce, shrimp paste, eel past... Read full abstract on PubMed →
Traditional fish sauce fermentation depends heavily on solar radiation, which is subject to fluctuations in climate, geography, and weather, making precise control challenging. The... Read full abstract on PubMed →
BACKGROUND: Melanoidins, as a functional component, exhibit antioxidant properties. However, the antioxidant mechanism of melanoidins in fish sauce remains poorly understood. The p... Read full abstract on PubMed →
Two types of chito were evaluated: non-pressed (NP, immediate consumption) and pressed (P, for sale). The characteristics were analysed in samples of three years (2021-2023). The p... Read full abstract on PubMed →
Managing boar taint involves addressing welfare concerns related to castration, understanding the compounds causing the taint, and developing reliable detection methods. Surgical c... Read full abstract on PubMed →
Traditional dry-cured hams host diverse microbial communities; however, their taxonomic composition, functional capacity, and potential interactions with the human gut remain poorl... Read full abstract on PubMed →
Frying is one of the most widely used cooking techniques, and olive oil is considered a suitable medium due to its high monounsaturated fatty acid content and natural antioxidants.... Read full abstract on PubMed →
As textured pea protein (TPP) emerges as a sustainable strategy for plant-based meat analogues, its influence on flavor precursors and the resulting volatile profile and sensory at... Read full abstract on PubMed →
The aim of the study was to determine the effect of Swiss chard powder (SCP) as a natural nitrite source on the volatile compounds and other qualitative properties of heat-treated... Read full abstract on PubMed →
Volatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall... Read full abstract on PubMed →
The presence of ochratoxin A (OTA) in dry-cured sausages is a current hazard. To control its contamination, the use of biocontrol agents (BCAs) of plant and microbial origin as ant... Read full abstract on PubMed →
<b>Background/Objectives</b>: The present study aimed to investigate the effects of frozen (-18 °C) and refrigerated (4 °C) storage conditions on several beef bottom round quality... Read full abstract on PubMed →
Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of th... Read full abstract on PubMed →
Traditional tomato-braised beef brisket with potatoes is celebrated for its rich, complex flavors and culinary appeal but requires lengthy preparation. Pre-packaged versions of the... Read full abstract on PubMed →
Penicillium species is a kind of core fungus involved in Fu brick tea (FBT) production. However, its specific effects on shaping the distinct flavor characteristics and non-volatil... 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.