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.
Artificial sensory analysis, electronic tongue analysis, cell model and molecular dynamics (MD) simulation were integrated to explore how sweet aroma compounds in sweet oranges aff... Read full abstract on PubMed →
This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) s... Read full abstract on PubMed →
Jam samples from the Slovenian market, originating from Austria, Belgium, Croatia, France, Germany, Italy, Serbia, and Slovenia, were analysed for the presence of 40 active substan... Read full abstract on PubMed →
In Chinese cuisine, seasoning oil enhances the aroma and appearance of dishes. This study examined how processing affects flavor release in multi-ingredient oils. Volatile organic... Read full abstract on PubMed →
Effective conversion of molasses into 5-(hydroxymethyl)-furfural (HMF) to develop it as an additive in diesel was performed using an amberlyst-15-supported Cr<sup>3+</sup> catalyst... Read full abstract on PubMed →
To address issues of water resource waste, nutrient loss, and unstable natural fermentation flavor in traditional high-salt fermented chili, this study isolated and screened aroma-... Read full abstract on PubMed →
Spirulina (<i>Arthrospira platensis</i>) has a high protein content. In this study, protein was extracted from Spirulina powder, after which Maillard reaction products (MRPs) were... Read full abstract on PubMed →
Exploring microalgae-based functional ingredients for food preservation and quality enhancement meets the consumers' demand for healthier staple food. This study developed nutrient... Read full abstract on PubMed →
The commercialization of wet Spirulina is severely hindered by its rapid spoilage and the development of fishy off-flavors (e.g., trimethylamine, indole) by its endogenous microbio... Read full abstract on PubMed →
Microbial pigments are extensively used in industry as food coloring, dyes, and medicinal substances. This study aimed to develop a probiotic mouth freshener tablet containing PC,... Read full abstract on PubMed →
Food packaging is crucial for extending shelf life, preserving quality, and ensuring safety. This study evaluates the preservative impact of turmeric essential oil-in-water nanoemu... Read full abstract on PubMed →
The presence of mycotoxins in plant-based beverages has not been regulated despite the potential presence of mycotoxins from the use of contaminated raw materials. This study repor... Read full abstract on PubMed →
The increasing global demand for sparkling wines has encouraged the exploration of alternative grape varieties and emerging production regions. This study evaluated the potential o... Read full abstract on PubMed →
To investigate differences in volatile compound production among Staphylococcus species during soybean fermentation, Staphylococcus equorum, S. succinus, and S. xylosus isolated fr... Read full abstract on PubMed →
Traditional African medicine utilizes Annona muricata leaves and Telfairia occidentalis (fluted pumpkin) seeds for cancer management, though their mechanistic basis and potential e... Read full abstract on PubMed →
This study artificially designed a jujube-based sourdough (JS) consisting of wheat flour, jujube pulp and selected strain <i>Lpb. plantarum</i> CICC 23121 as starter culture for im... Read full abstract on PubMed →
Microalgae, as functional food ingredients with high nutritional value and sustainability, have garnered significant attention for their content of proteins, polyunsaturated fatty... Read full abstract on PubMed →
This study examined the impact of enzymatic tenderization on <i>Cornu aspersum aspersum</i> snail meat using mechanical texture analysis, SDS-PAGE (sodium dodecyl sulfate-polyacryl... Read full abstract on PubMed →
In this paper, the regulatory effect of combining the enzymolysis of snailase and β-glucanase on the flavor release of <i>Lentinula edodes</i> powder was analyzed. The flavor attri... Read full abstract on PubMed →
Microbial spoilage is a major contributor to seafood quality deterioration, posing major challenges to freshness preservation. In this study, we investigated how atmospheric cold p... 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.