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.
Cheese is one of the most consumed fermented animal-based products globally, rendering its quality assessment and evaluation of substantial economic interest. Understanding the deg... Read full abstract on PubMed →
Thesis (M.S.)--Michigan State University. Food Science - Master of Science, 2025Pulses are a nutrient-dense and sustainable protein source; however, only 17% of Americans consume t... Read full abstract on PubMed →
<h4>Background</h4>There is a continuous demand to create new, superior sensory food experiences. In the food industry, yeast-derived flavor products (YPs) are often used as ingred... Read full abstract on PubMed →
Douchiba is a traditional bacteria-fermented soybean product in Guizhou, refined through the following steps of soaking, steaming, koji-making, salt sprinkling, fermentation, pound... Read full abstract on PubMed →
The strain Staphylococcus PT-1 was isolated from soy sauce mash and whole genome sequencing revealed it didn't contain drug resistance genes and virulence genes. Salt tolerance tes... 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 →
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 →
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 →
growth inhibition, which suggest that TPC and TFC might be the major contributors to the antioxidant and antifungal capacities of bamboo leaves, respectively. The volatile organic... Read full abstract on PubMed →
Basic standard samples are integral for ensuring consistency and quality control of tea. Understanding the real reasons behind the hierarchical system of Shuixian tea grades in the... Read full abstract on PubMed →
Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans in acetic acid and further heated by microwave. Acetic acid concentration, microwave power, a... 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 →
This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia,... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is a high-value-added alkylpyrazine compound with important applications in both the food and pharmaceutical fields. In response to the increasing co... Read full abstract on PubMed →
Protein kinases play a key role in cellular signaling pathways including proliferation, apoptosis, inflammation and immune regulation. Therefore, targeting kinases with small molec... Read full abstract on PubMed →
Laotan Suancai, a Chinese traditional fermented vegetable, possesses a unique flavor that depends on the fermentative microbiota. However, the drivers of microbial succession and t... Read full abstract on PubMed →
BACKGROUND: Tetramethylpyrazine has been extensively studied as an anticancer substance and a flavor substance in the fields of medicine and food industry. A strain with high tetra... Read full abstract on PubMed →
As one of the most essential types of heterocyclic compounds, pyrazines have a characteristic smell and taste and have a wide range of commercial applications, especially in the fo... Read full abstract on PubMed →
2,3-Diethyl-5-methylpyrazine (DEMP) is recognized for its unique nutty scent but faces limitations due to rapid evaporation. The primary objective of this study was to explore the... Read full abstract on PubMed →
BACKGROUND: Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influen... 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.