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>Introduction</h4>In the fragrance and perfume industry, the controlled release of fragrances are crucial factors that contribute to consumer appeal and product quality enhancem... Read full abstract on PubMed →
Solid Phase Microextraction-Gas Chromatography Triple Quadrupole Mass Spectrometry (SPME-GC-TQ/MS) was optimized and validated to specifically analyze aldehydes and furans after dr... Read full abstract on PubMed →
Carob syrup, a traditional Mediterranean functional beverage obtained from <i>Ceratonia siliqua</i> (L.) pods, has been historically valued for its nutritional properties but is cu... Read full abstract on PubMed →
<h4>Introduction</h4>Standard operating procedures (SOP), accessible to several laboratories, are essential for product verification. EU-JATC (European-Joint Action on Tobacco Cont... Read full abstract on PubMed →
Aggregation is one of the most remarkable behaviours in the animal kingdom-a process that is usually governed by pheromones. Triatomines are blood-sucking bugs that act as vectors... Read full abstract on PubMed →
This article addresses the bioactive components in coffee aroma, their metabolism, and the mechanism of action in lowering the risk of various potential health problems. The main b... Read full abstract on PubMed →
Pea protein is widely used as an alternative protein source in plant-based products. In the current study, we fermented pea protein to reduce off-flavor compounds, such as hexanal,... Read full abstract on PubMed →
Warmed-over flavor (WOF) is an off-flavor in surimi gels. Yeast extract (YE) could improve the aroma properties of food. However, the effect of YE on the WOF in surimi gels and its... Read full abstract on PubMed →
Films for coffee-pod packaging usually contain aluminium as an impermeable foil that is not recyclable and has to be discharged as waste. In this study, a recyclable polypropylene... Read full abstract on PubMed →
The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor... Read full abstract on PubMed →
Lipids are important tea aroma precursors. Due to the complexity of black tea processing involving both enzymatic and thermal reactions, the role of lipids in black tea aroma forma... Read full abstract on PubMed →
Hot air-dried shrimp (HDS) has a strong fishy smell greatly reducing its flavor quality. This study aimed to investigate the regulation of total lipids, phospholipids and triglycer... Read full abstract on PubMed →
Little information is known about the increased aroma compounds and possible mechanism in <i>Tamarix ramosissima</i> Ledeb roasted mutton (TRM). A comprehensive analysis of aroma c... Read full abstract on PubMed →
Bacterial tyrosinase is a copper-containing metalloenzyme with diverse physio-chemical properties, that have been identified in various bacterial strains, including actinobacteria... Read full abstract on PubMed →
In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The e... Read full abstract on PubMed →
A revival interest has been given to natural products as sources of phytocompounds to be used as alternative treatment against infectious diseases. In this context, we aimed to inv... Read full abstract on PubMed →
Cut flowers are traditionally used worldwide, regardless of caste, creed, and religion, especially in Asian countries. The global trade of cut flowers has shown a substantial incre... Read full abstract on PubMed →
Exploration of medicinal plants for bioactive-producing endophytic fungi is a relatively unmapped source of pharmaceutically important compounds. In this study, the endophytic fung... Read full abstract on PubMed →
In order to comprehend the dissimilarities in tobacco quality between Canada and Yunnan, a comparison of the aroma components was conducted using GC-MS and HPLC analysis, coupled w... Read full abstract on PubMed →
This study aims to explore the effects of frying conditions on the formation of HAs and PAHs in crispy pork spareribs, a popular meat commodity sold on Taiwan's market. Raw pork sp... 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.