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.
To investigate the correlation between microbial diversity and flavor compounds in Sichuan-style fermented sausages, sausages at different fermentation times were studied using hig... Read full abstract on PubMed →
Understanding the changes in tea aroma and non-volatile substances during roasting is essential for optimizing tea processing and enhancing tea quality. In this study, the Carbon M... Read full abstract on PubMed →
Flavor is one of the crucial factors that influences the quality and consumer acceptance of baijiu. In this study, we analyzed the volatile organic compound (VOC) profiles of five... Read full abstract on PubMed →
Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This... 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 →
This study aimed to investigate the differences in volatile compound composition and metabolites in cigar tobacco leaves from different regions of Yunnan. Cigar tobacco leaves from... Read full abstract on PubMed →
The present study aimed to investigate bacterial endophytes from different tissues of Aconitum nagarum, a threatened and medicinally important plant native to North East India, and... Read full abstract on PubMed →
2,3,5-Trimethylpyrazine (TMP) is an alkyl pyrazine with broad application prospects in the fields of food additives and medicine. L-threonine-3-dehydrogenase (TDH) is a key enzyme... Read full abstract on PubMed →
This study systematically evaluated the inhibitory effects of model compounds from sludge-derived hydrothermal liquefaction aqueous phase (HTLaq) on anaerobic digestion (AD) at bot... Read full abstract on PubMed →
In China, limited knowledge of suitable pig breeds for roasting has hindered pork industrialization. The aroma profiles of roasted pork from different breeds were analyzed using se... Read full abstract on PubMed →
This study examined the effects of malt roasting degree on the chemical composition, aroma profile, antioxidant activity, and sensory attributes of brewed beer. Roasting increased... Read full abstract on PubMed →
'Qiancha 1' is an excellent raw material for manufacturing white tea. The effects of different drying parameters on the quality performance of 'Qiancha 1' white tea remain poorly u... Read full abstract on PubMed →
The flavour of foxtail millet (<i>Setaria italica</i> (L.) P. Beauv.) is an important indicator for evaluating the quality of the millet. The volatile components in steamed millet... Read full abstract on PubMed →
Oil extracted from tiger nut is a good, edible source owing to its richness in unsaturated fatty acids. This study investigated the effects of the refining processes on the flavor... Read full abstract on PubMed →
Endophytes are microorganisms residing in plant tissues without causing harm and their relevance in medicinal plants has grown due to their biomolecules used in pharmaceuticals. Th... Read full abstract on PubMed →
The increasing resistance of pathogenic microbes to antibiotics is a major public health concern, necessitating the discovery of effective antimicrobial compounds. The aim of this... Read full abstract on PubMed →
Tea trichomes, rich in secondary metabolites, are hypothesized to significantly influence white tea aroma, yet their biochemical contributions remain unclear. This study investigat... Read full abstract on PubMed →
Faba beans (<i>Vicia faba</i> L.) and whole-grain oats (<i>Avena sativa</i> L.) offer a high protein content, are a source of dietary fibre and they can be sustainably produced in... Read full abstract on PubMed →
High-temperature Daqu is crucial to Jiang-flavor Baijiu production in the Southern Sichuan-Northern Guizhou region of China. However, the complex interplay among microorganisms, en... Read full abstract on PubMed →
Hot-air drying is a key step for Antarctic krill (<i>Euphausia superba</i>) onboard processing; however, few studies have explored the effects of different drying temperatures on t... 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.