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.
Proteins have a fundamental importance for their peculiar chemical characteristic, implication in metabolism and structure for all living organisms. In food systems, proteins provi... Read full abstract on PubMed →
Since 1975, the Weurman Flavour Research Symposium has been held every three years in different European countries, and has been finally established as an international event that... Read full abstract on PubMed →
To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing... Read full abstract on PubMed →
Due to marketing recommendations, white wines are often bottled in flint glass to improve aesthetics and showcase wine color. Although this practice is known to cause a wine fault,... Read full abstract on PubMed →
Phenolic compounds are an important group of organic molecules with high radical scavenging, antimicrobial, anti-inflammatory, and antioxidant properties. The emerging interest in... Read full abstract on PubMed →
Conventional breeding efforts for iron (Fe) and zinc (Zn) biofortification of bread wheat (Triticum aestivum L.) have been hindered by a lack of genetic variation for these traits... Read full abstract on PubMed →
BACKGROUND: Efficient upgrading of inferior agro-industrial resources and production of bio-based chemicals through a simple and environmentally friendly biotechnological approach... Read full abstract on PubMed →
Cyclopropanes are commonly employed structural moieties in drug design since their incorporation is often associated with increased target affinity, improved metabolic stability, a... Read full abstract on PubMed →
BACKGROUND: Mechanized Huangjiu is a stable product, is not subject to seasonal production restrictions, and markedly reduces labor intensity compared to traditional manual Huangji... Read full abstract on PubMed →
Welsh onion (Allium fistulosum L.) is usually used to enhance the flavor characteristics of various foods. Volatile compounds in Welsh onions, including sulfur-containing compounds... Read full abstract on PubMed →
For thousands of years, the unique physicochemical properties of plant exudates have defined uses in material culture and practical applications. Native Australian plant exudates,... Read full abstract on PubMed →
Plants are a promising source of bioactive compounds that can be used to tackle many emerging diseases both infectious and non-infectious. Among different plants, <i>Acacia</i> is... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are a large group of lipophilic hydrocarbon compounds derived from different biosynthetic pathways in plants. VOCs are produced and released from... Read full abstract on PubMed →
Taro (<i>Colocasia esculenta</i>) is a major root crop or vegetable in the world, and the corm is a good source of many nutrients including starch, vitamins, and minerals. Taro cor... Read full abstract on PubMed →
BACKGROUND: The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf-life of flathead mullet (Mugil cephalus) fillets was evaluated by determin... Read full abstract on PubMed →
The present study focused on the role of roasting pretreatment in improving the flavor of WOs. In total, 71 volatile compounds were detected, 35 odorants were perceived, and 17 aro... Read full abstract on PubMed →
A novel extraction method of volatile aroma compounds (VACs) from walnut oil (WO) using monolithic material adsorption extraction (MMSE) was developed herein, and its efficiency wa... Read full abstract on PubMed →
Aroma composition of cold-pressed walnut oil (CWO) and hot-pressed walnut oil (HWO) was analyzed by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry (GC... Read full abstract on PubMed →
This study investigated the flavor differences among three individual parts (abdomen, back, and tail) of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing... Read full abstract on PubMed →
The objectives of this research were to investigate the fermentation performance of US sorghum varieties for the production of distilled spirits as well as their associated coprodu... 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.