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.
Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extra... Read full abstract on PubMed →
This study demonstrates a newly developed PDMS/DVB/PDMS fiber's suitability for the determination of pesticides in soy milk via direct-immersion solid-phase microextraction (SPME)... Read full abstract on PubMed →
BACKGROUND: Soursop (Annona muricata L.) is an underutilized tropical and subtropical fruit with high nutritional and therapeutic benefits. This fruit is faced with enormous post-h... Read full abstract on PubMed →
Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were an... Read full abstract on PubMed →
The population, diversity and succession of microbial communities and chemical characteristics of dried crimson snapper (Lutianus erythropterus) during storage for 50 days were inv... Read full abstract on PubMed →
ABSTRACT: We evaluated the performance of a gas chromatography-tandem mass spectrometry method for quantifying 16 polycyclic aromatic hydrocarbons (PAHs), which the Scientific Comm... Read full abstract on PubMed →
With the increase of the demand of low flavouring smoked seafood products, there is a need of methodologies able to distinguish between different seafood treatments, as not all of... Read full abstract on PubMed →
This study was performed to determine the possibility of using mango fruit (<i>Mangifera indica</i>) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to asse... Read full abstract on PubMed →
Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other no... Read full abstract on PubMed →
The objective of the study was to determine the similarities of aroma attributes in hot-air-dried whole shrimp (HDWS) and its different parts using sensory analysis and gas chromat... Read full abstract on PubMed →
The high nutritional value of sheep milk can be advantageous in the manufacture of cheese, and fat plays an important role in sheep cheese properties. The aim of this study was to... Read full abstract on PubMed →
Pepsin soluble collagen (PSC) was extracted from blue shark (Prionace glauca) skin and was used for chitosan-collagen composite coating to investigate coating effects on fresh red... Read full abstract on PubMed →
Baijiu is one of the traditional distilled liquor made from grains in China and occupies a vital position in China's food industry. In 2018, the total sales revenue of baijiu indus... Read full abstract on PubMed →
This research is focusing on the texture, rheology, and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant star... Read full abstract on PubMed →
This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whet... Read full abstract on PubMed →
Hepatic in vitro biotransformation assays, in combination with in vitro-in vivo extrapolation (IVIVE) and bioaccumulation modeling, can be used to support regulatory bioaccumulatio... Read full abstract on PubMed →
Japanese Spanish Mackerel (JSM) <i>Scomberomorus niphonius</i> (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and sto... Read full abstract on PubMed →
Fishery products are perishable due to the action of many enzymes, both endogenous and exogenous. The latter are produced by bacteria that may contaminate the products. When fishes... Read full abstract on PubMed →
Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to the various raw brew... Read full abstract on PubMed →
In response to the recent rise in numbers of diabetes patients, many treatments have been developed; but currently, oral antihyperglycemic agents and insulin are still the main cli... 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.