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.
This study aimed to evaluate the impact of dietary energy and protein levels on the meat quality and metabolomic profile of Yunshang black goats. For this, 80 Yunshang black goats... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of an essential oil obtained from the fruit of <i>Apium... Read full abstract on PubMed →
A sustainable, bio-based, mesoporous material, Starbon A800, was explored for use as an adsorbent in solid phase extraction (SPE). A solution containing seven nitrosamines was firs... Read full abstract on PubMed →
Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma bl... Read full abstract on PubMed →
This article reports on recycling e-wastes using a VVF power cable as a model through a rapid pyrolytic process following exposure to microwave radiation. This occurred <i>via</i>... Read full abstract on PubMed →
A sulfonyl-chloride-modified lignin-based porous carbon-supported metal phthalocyanine catalyst was prepared and used to replace the traditional Fenton's reagent for lignin degrada... Read full abstract on PubMed →
Lipids play an important role in flavor formation in meat products. To determine the contribution of lipids to flavor formation during air-dried camel jerky processing, lipid chang... Read full abstract on PubMed →
Scent marking sites served as a primary means of chemical communication for giant pandas, enabling intraspecific communication. We integrated metabolomics and high-throughput seque... Read full abstract on PubMed →
<b>Introduction:</b> Pharmacopuncture (PA) is widely used in traditional Korean medicine to treat various diseases, including abdominal obesity, nervous system diseases, and muscul... Read full abstract on PubMed →
This study was to evaluate the effects of different dietary oils in chicken diets on meat quality, lipid metabolites, the composition of volatile compounds, and gut microbiota. Nin... Read full abstract on PubMed →
Animals are exposed to many microbes in their environment, some of which have been shown to colonize various tissues including the intestine. The composition of the intestinal micr... Read full abstract on PubMed →
During defatted <i>Tenebrio molitor</i> (TM) larvae powder production, oil is obtained as a by-product, mainly intended for feed enrichment or as a biofuel component. In 2021, EFSA... Read full abstract on PubMed →
The flea-weevil <i>Orchestes steppensis</i> Korotyaev (Coleoptera: Curculionidae) is an Eastern Palaearctic Steppe species, and a serious pest of elm trees (<i>Ulmus</i> spp., Ulma... Read full abstract on PubMed →
The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship betw... Read full abstract on PubMed →
True morels (Morchella spp.) are renowned for their aroma and taste, and hot air drying is widely used to extend the shelf life of harvested morels. However, the effects of differe... Read full abstract on PubMed →
<i>Humulus lupulus</i>, or hops, is a vital ingredient in brewing, contributing bitterness, flavor, and aroma. The female plants produce strobiles rich in essential oils and acids,... Read full abstract on PubMed →
Composition and content of volatiles, the important factors in flavor formation of edible fungi, are affected by growth process. GC-MS was performed and a total of 102 volatiles we... Read full abstract on PubMed →
Otostegia fruticosa (Forssk.) is a shrub of the Lamiaceae family with a wide geographic distribution in Saudi Arabia, Western and Eastern Africa, Ethiopia, and the Middle East. The... Read full abstract on PubMed →
Mutton is one of the most popular meats among the public due to its high nutritional value. In this study, we compared and analyzed the nutritional composition and volatile flavor... Read full abstract on PubMed →
Plants provide compounds that can be used to treat diseases, and <i>in silico</i> methods help to expedite drug discovery while reducing costs. This study explored the phytochemica... 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.