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.
Green tea processed from albino tea cultivars is characterized by fresh aroma and umami taste. However, research on albino green tea remains limited, and the compounds responsible... Read full abstract on PubMed →
IntroductionIn light of lifestyle changes and rising health concerns, there is a growing emphasis on reevaluating food processing and preparation techniques to enhance nutritional... Read full abstract on PubMed →
The Maillard reaction is a natural process in foods and widely used in by-products to develop meat flavors. However, few research has focused on protecting the volatile compounds g... Read full abstract on PubMed →
Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. I... Read full abstract on PubMed →
The effects of furfural and 5-methyl-2-furfural produced by the Maillard reaction on PhIP formation were investigated in chemical models and roasted pork patties. In the chemical m... Read full abstract on PubMed →
The Maillard reaction is a complex chemical reaction that occurs between nucleophilic groups, such as thiolates or amino groups primarily from amino acids, peptides, proteins, and... Read full abstract on PubMed →
<i>Gardeniae Fructus</i> (edible and medicinal) is unsuitable for spleen-stomach deficiency patients due to its bitter-cold property, but stir-frying (JZZ) alleviates this and gene... Read full abstract on PubMed →
The composition of volatile compounds generated by the thermal decomposition of Amadori rearrangement products (ARPs) in the Maillard reaction between glucose and alanine was inves... Read full abstract on PubMed →
Rapid and cost-effective measurements of the autofluorescence of wine can provide valuable information on the brand, origin, age, and composition of wine and may be helpful for the... Read full abstract on PubMed →
This study systematically investigates the pyrolysis mechanisms of typical carbohydrates in tobacco under both fast pyrolysis (500 °C) and temperature-programmed conditions (50-500... Read full abstract on PubMed →
The volatile profiles of beef steaks (<i>Longissimus lumborum</i>) were analysed both raw and grilled to five different internal temperatures, 55 °C, 60 °C, 71 °C, 77 °C, and 85 °C... Read full abstract on PubMed →
The leaves of Artemisia argyi (AL) with fragrant smell were used as food material as well as traditional Chinese medicine. Processing methods such as stir-frying or stir-frying wit... Read full abstract on PubMed →
Hordei Fructus Germinatus (MY) is a functional food primarily existing in two forms, namely sheng MY and chao MY, after the stir-frying process. At present, the identification of t... Read full abstract on PubMed →
Roast levels may affect the profile and content of phytochemicals in coffee. The composition of potentially bioactive compounds was investigated in pot coffee (PC) and filter coffe... Read full abstract on PubMed →
Canning substantially alters fruit aroma, yet the integrated dynamics of these changes remain unelucidated. This study employed comprehensive two-dimensional gas chromatography-olf... Read full abstract on PubMed →
Ziziphi Spinosae semen (ZSS) is renowned for its rich nutritional composition and is traditionally consumed in China, Japan, and Korea, where it is widely incorporated into both me... Read full abstract on PubMed →
The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewin... Read full abstract on PubMed →
The shaping process is recognized as a crucial step in the manufacturing of green tea. However, its influence on aroma quality remains unclear. In this study, the effects of four s... Read full abstract on PubMed →
This study investigated the effects of rosemary extract (RE) deodorization combined with five thermal processing methods (two-stage heating, vacuum steaming, deep-frying, pan-fryin... Read full abstract on PubMed →
Drying is an essential step of extending the shelf life and altering eating qualities of <i>Litopenaeus vannamei</i>. However, during the drying of <i>Litopenaeus vannamei</i>, the... 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.