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.
Flavor, as one of the primary factors that attracts consumers, has always been a crucial indicator for evaluating the quality of food. From processing to final consumption, the con... Read full abstract on PubMed →
Peanuts continue to be processed using traditional, time-intensive methods, such as frying. This study explored microwave or radio frequency preheating combined with oven roasting... Read full abstract on PubMed →
Flavor contributes significantly to consumer preferences of cooked sweetpotato. Sugars largely drive the sweet taste, while the volatile organic compounds (VOCs), mainly classified... Read full abstract on PubMed →
The global demand for Plant-based meat analogues (PBMAs) is rising due to increasing vegetarianism, health and environmental concerns, and animal-welfare issues. However, PBMAs enc... Read full abstract on PubMed →
The aim of this work was to systematically evaluate the effects of Lion's Mane Mushroom powder (LMM, 0-40%) on the physicochemical properties, structural characteristics, and flavo... Read full abstract on PubMed →
Soybean protein isolate (SPI) conjugation with bitter almond gum (BAG) under various heating methods can have distinct effects on protein properties and functions in the emulsions... Read full abstract on PubMed →
The traditional use of iced trash fish (IF) in Chinese mitten crab (<i>Eriocheir sinensis</i>) aquaculture raises sustainability concerns, but the shift to formulated feeds (FF-a c... Read full abstract on PubMed →
Headspace solid‐phase microextraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) and electronic nose analysis were used to analyse the changes in volatile components in t... Read full abstract on PubMed →
Ginger Milk Curd (GMC), a traditional Chinese cheese of Guangdong, remains not fully elucidated regarding the changes of volatile organic compounds (VOCs) across its different proc... 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 →
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 →
Preservation of fish as diet ingredient is challenging in many tropical regions due to poor socioeconomic conditions and lack of freezing facilities. So, alternative preservation t... Read full abstract on PubMed →
), and differential scanning calorimetry (DSC) through various reaction times (0, 24, 48, and 72 h) to evaluate their ability to be used in food gels. The functional characteristic... Read full abstract on PubMed →
E-106 demonstrated superior properties for bread characteristics in comparison to other strains as a type II sourdough starter. In summary, improved aroma profile and decreased Mai... Read full abstract on PubMed →
Fructose occurs in foods and as a metabolite in vivo. It can be degraded, leading to the formation of reactive carbonyl compounds, which may influence food properties and have an i... Read full abstract on PubMed →
BACKGROUND HCW, also known as subcritical water (SCW), refers to high-temperature compressed water in a special physical and chemical state. It is an emerging technology for natura... Read full abstract on PubMed →
The mulberry fruit is edible and medicinal, and it is commonly referred to as the "best health product of the 21st century". The purpose of this study was to find out whether diffe... Read full abstract on PubMed →
This study investigated the effects of different storage times (0-24 months) and temperatures (-20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans... Read full abstract on PubMed →
The Amadori rearrangement products are an important flavor precursor in the Maillard reaction. Its thermal decomposition products usually contribute good flavors in foods. Therefor... Read full abstract on PubMed →
Ginger (Zingiber officinale Rosc.) possesses a rich nutritional profile, making it a valuable ingredient for a wide range of culinary applications. After removing its outer skin, g... 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.