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.
<h4>Objective</h4>Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of t... Read full abstract on PubMed →
Cannabis sativa L., has gained increasing attention due to its potential applications in various fields. However, the compositions of hemp seeds from different producing regions ar... Read full abstract on PubMed →
North-eastern states of India, including Assam, have a high prevalence of head and neck cancer cases. In these regions, Sadagura is a unique form of smokeless tobacco (SLT). There... Read full abstract on PubMed →
Foods incorporated with bioactive compounds, called nutraceuticals, can fight or prevent or alleviate diseases. The contribution of nutraceuticals or phytochemicals to non-invasive... Read full abstract on PubMed →
Interest in foods enriched with natural ingredients containing bioactive compounds prompts scientists to undertake research to investigate them. This work aimed to evaluate the che... Read full abstract on PubMed →
Treats are offered to dogs to reinforce the animal-owner bond and as rewards. Wheat, which contains gluten (gliadin and glutenin proteins), is often used in treats. The United Stat... Read full abstract on PubMed →
In this research, oats were fermented with <i>Lactobacillus plantarum</i>, <i>Lactobacillus acidophilus</i>, <i>Lactobacillus casei</i>, <i>Lactobacillus bulgaricus</i> and <i>Stre... Read full abstract on PubMed →
Plant-based dairy alternatives are gaining increasing interest, e.g. alternatives to yoghurt, cheese, and butter. In all these products butter flavor (diacetyl + acetoin) plays an... Read full abstract on PubMed →
BACKGROUND Laimao Baijiu is a typical soy sauce aroma type baijiu in China. Amino acids are non-volatile compounds in baijiu and are beneficial to human health. Aroma is one of the... Read full abstract on PubMed →
Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarel... Read full abstract on PubMed →
N-l-Lactoyl phenylalanine (N-l-lactoyl-Phe) has been identified as a taste-active contributor in many fermented foods. However, its preparation, taste property, and content in food... Read full abstract on PubMed →
The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable a... Read full abstract on PubMed →
To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilize... Read full abstract on PubMed →
In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called "colatura di... Read full abstract on PubMed →
Proteinase-producing halophilic archaea were isolated from Thai fish sauce collected from industrial fermentation tanks at various periods of fermentation. Five isolates namely, J-... Read full abstract on PubMed →
This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new t... Read full abstract on PubMed →
The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activ... Read full abstract on PubMed →
Deep spoilage is a cyclical and costly problem for the meat industry. Mianning ham is a famous dry-cured meat product in Sichuan, China. The aim of this work was to investigate the... Read full abstract on PubMed →
To clarify the characteristic aroma substances of water-boiled salted duck (WSD), headspace-gas chromatography-mass spectrometry-olfactometry (HS-GC-MS-O), gas chromatography-ion m... Read full abstract on PubMed →
removal efficiency reached 21.4 ± 0.6% and 17.6 ± 1.0%, respectively. 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.