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.
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 →
Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and... Read full abstract on PubMed →
This study evaluated the volatile organic compounds (VOCs) and taste properties of Gorgon Euryale seeds processed by five methods (steaming, boiling, microwaving, roasting, and sti... Read full abstract on PubMed →
This study integrates advanced chromatographic techniques and chemometric analysis to deepen the understanding of volatile and semivolatile compound formation during coffee roastin... Read full abstract on PubMed →
Anticancer therapies resistance, as well as their existing side effects, has become a significant issue worldwide. The demands of new anticancer agents that prevent cancer from dev... Read full abstract on PubMed →
Lactic acid (LA) is commonly presented in Baijiu, but its influence on flavor is ambiguous. The volatile pyrazines and LA content in Laimao Baijiu were investigated by comprehensiv... Read full abstract on PubMed →
The globalization of food culture has driven the growth of the flavor market, with Bacillus subtilis-fermented soybean products widely used as traditional Asian condiments due to t... Read full abstract on PubMed →
Coffee leaves, known for their health-promoting phytochemicals, have emerged as a potential functional tea ingredient. However, the effect of infrared drying (IFD) on its propertie... Read full abstract on PubMed →
Maillard reaction products (MRPs) were prepared at high temperatures using soybean protein hydrolysates (SPH) and reducing pentose (xylose and arabinose), hexose (galactose and glu... Read full abstract on PubMed →
This review systematically examined the effects of lipids on beef flavor, based on studies published over the past 20 years, focusing on the intrinsic factors that influence flavor... Read full abstract on PubMed →
Cyclic dipeptides represent a class of intriguing molecules with a wide range of biological activities, but their potential application as flavor precursors has not been previously... Read full abstract on PubMed →
Most wheat bran in China is used as animal feed due to its coarse taste. However, fermentation can degrade cellulose in wheat bran, improving its taste and flavor. The effects of c... Read full abstract on PubMed →
Aims: This study aimed to compare white (WQ), black (BQ), and yellow (YQ) high-temperature Daqu to determine how color differences correspond to variation in microbial community st... Read full abstract on PubMed →
This study elucidated microenvironmental regulation of aroma compound evolution in Baijiu through a multifactorial aging study. Quantitative analysis of 139 volatile compounds empl... Read full abstract on PubMed →
Promoting the Maillard reaction (MR) is an effective way to enhance the flavor of oils. To produce fragrant sunflower oil with low oxidation, a mixture of cold-pressed sunflower oi... Read full abstract on PubMed →
Our study investigated the flavor-enhancing attributes of Maillard reaction products (MRPs) derived from sesame cake meal digest. Taste dilution analysis (TDA) revealed that peptid... Read full abstract on PubMed →
Balanced polyunsaturated fatty acids (PUFAs) ratio, nutritional value and flavor are key edible oil attributes. Based on pressure technology, mixing ratio equations, response surfa... Read full abstract on PubMed →
This study aimed to elucidate the effect of extraction solvents on the lipid profiles and volatile compounds in large yellow croaker roe phospholipids (LYPLs) with chloroform/metha... Read full abstract on PubMed →
Storage time significantly influences the aroma quality of peanut oil. In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion migration spectrometry... Read full abstract on PubMed →
This study investigates the influences of RF roasting on oil yield, color appearance, bioactive components, antioxidant capacity, volatile compounds, sensory and nutritional proper... 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.