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.
2,5-Dimethylpyrazine (2,5-DMP) is an important flavor compound in food and a valuable intermediate in pharmaceutical synthesis. Conventional chemical synthesis of 2,5-DMP requires... Read full abstract on PubMed →
This study investigated the patterns and mechanisms of dimethylpyrazines (DMPs) formation based on hydroxyacetone (HA) and established a machine learning predictive model. We found... Read full abstract on PubMed →
This study examined the effects of varying enzymatic pretreatment durations (0-80 min) of wheat gluten on flavour characteristics of high-moisture plant-based extrudates (HMPEs). T... Read full abstract on PubMed →
The Maillard reaction is one of the key pathways for flavor formation during the thermal processing of fermented sausages. This study used a myofibrillar protein-glucose model syst... Read full abstract on PubMed →
This review synthesizes recent evidence on the generation and behavior of volatile biomarkers throughout the main postharvest stages of coffee, highlighting their potential for tec... Read full abstract on PubMed →
Daqu quality plays a crucial role in the entire fermentation process of Baijiu. There is no empirical evidence for a scientific consensus on the storage period of Jiang-flavor Daqu... Read full abstract on PubMed →
This study clarified the effects of pulsed electric field (PEF) treatment on microbial inactivation and flavor regulation in egg yolk liquid (EYL). Microorganisms were efficiently... Read full abstract on PubMed →
High-temperature roasting is a key process in preparing Aromatic Camellia oleifera Abel. seed oils (ACSOs). To investigate the effect of roasting temperature on its comprehensive q... Read full abstract on PubMed →
In industrial settings, one of the key environmental challenges is the remediation of soil contaminated by hydrocarbons. Washing the soil with surfactants mobilises and extracts th... Read full abstract on PubMed →
Roasted sesame seeds are highly valued for their distinctive flavor; however, their quality is affected by roasting temperature and storage. Herein, we examined the effects of roas... Read full abstract on PubMed →
This study investigated the effect of superheated steam (SS) assisted glycosylation modification on the flavor profile of oyster peptides (OP), and explored the correlation between... Read full abstract on PubMed →
This study elucidates the thermodynamic-driven flavor transformation mechanisms in non-centrifugal sugar processed via Traditional Pan (TP) and Vacuum Evaporation (VE) systems. Dyn... Read full abstract on PubMed →
The first part of the scientific review is devoted to the analysis of molecular mechanisms and key chemical compounds that determine the formation of flavor and aroma characteristi... Read full abstract on PubMed →
Roasting is a pivotal step in Longjing tea processing that shapes its sensory quality, yet the molecular basis of the characteristic roasted aroma remains underexplored. In this st... Read full abstract on PubMed →
Microbial fermentation is an important means to enhance the nutrition and functionality of food, and soybean fermentation has a long history and a wide variety of products. This st... Read full abstract on PubMed →
This study employed UPLC-MS/MS and GC-MS metabolomics to analyze quality traits in three red-fleshed kiwifruit cultivars: 'RubyRed', 'Donghong', and 'Hongyang'. 'RubyRed' showed en... Read full abstract on PubMed →
Jimo Huangjiu (JMHJ), a Chinese geographical indication product from Shandong Province, is characterized by distinctive burnt-like and smoky aromas. However, the specific odorants... Read full abstract on PubMed →
This study optimized the extraction of hazelnut oil (HO) using subcritical water extraction (SWE), achieving a maximum yield of 42.80% under conditions of 210 °C, 30 min, and a sol... Read full abstract on PubMed →
Aroma compounds in fermented foods are from raw material or produced by microorganisms, contributing to their diverse aroma profiles. The key odor-active compounds (OACs) present i... Read full abstract on PubMed →
Roasting is a critical process that influences the aroma of traditional teas. In this study, the effects of microwave roasting (MR), electric conduction roasting (ER), charcoal con... 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.