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.
The volatile compounds of fig <i>(Ficus carica)</i> are influenced by various factors. To explore the composition and difference of volatile compounds among figs, gas chromatograph... Read full abstract on PubMed →
Yam is a dual-purpose crop as both medicine and food. However, the mechanism controlling the eating quality of yam remains to be elucidated. This study explored the influence of st... Read full abstract on PubMed →
Previous investigations proved the potential of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 as suitable biocontrolling agents against Aspergillus sp. through... Read full abstract on PubMed →
Functional beverages play an essential role in our modern life and contribute to nutritional well-being. Current efforts to understand and develop functional beverages to promote h... Read full abstract on PubMed →
Grafting is widely applied in the cultivation of melon. In this study, 'Qinmi No.1' (<i>Cucumis melo</i> L.(QG)) and 'Ribenxuesong' (<i>Cucurbita maxima</i> Duch. (RG)) were used a... Read full abstract on PubMed →
<title>Abstract</title> <p><bold>Background:</bold> The increasing difficulties in combating anthelmintic resistance in gastrointestinal nematodes (GINs) of sheep worldwide and th... Read full abstract on PubMed →
The frequency of wildfires has significantly increased in recent years, posing concerns for many grapegrowers and winemakers. Exposure of grapes to smoke can result in wines with n... Read full abstract on PubMed →
This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a f... Read full abstract on PubMed →
This study used a green validated method to evaluate the risk of exposure of individuals of different ages to acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) by consuming white... Read full abstract on PubMed →
Permafrost thaw increases the bioavailability of ancient organic matter, facilitating microbial metabolism of volatile organic compounds (VOCs), carbon dioxide, and methane (CH<sub... Read full abstract on PubMed →
The flavor profiles of cherries cultivated in greenhouse and those grown in open fields show significant variations, however, the underlying flavor-contributing factors remain unid... Read full abstract on PubMed →
Oak-barrel fermentation is used in white wine production to enhance aroma and flavor complexity. However, the dynamics of microbial communities and their impact on the formation of... Read full abstract on PubMed →
Polyvinylpolypyrrolidone (PVPP) is a synthetic, insoluble polymer that can be added to white wines to improve the chemical stability of the final product by precipitating unstable... Read full abstract on PubMed →
3S-Gluthathionylhexanal (glut3SHal) is an early precursor to the important wine aroma compound 3-sulfanylhexan-1-ol (3SH), imparting tropical passion fruit aromas, even at trace co... Read full abstract on PubMed →
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate d... Read full abstract on PubMed →
Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually... Read full abstract on PubMed →
To explore the influence of tea trichomes on the quality of white tea, liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS), and headspace solid phase mi... Read full abstract on PubMed →
The correlations and differences of the key odorants were systematically conducted among three sweetness of goji wines by the sensomics approach. After aroma (extract) dilution ana... Read full abstract on PubMed →
The composition of volatile compounds in beer is crucial to the quality of beer. Herein, we identified 23 volatile compounds, namely, 12 esters, 4 alcohols, 5 acids, and 2 phenols,... Read full abstract on PubMed →
This study investigates spoilage bacteria's impact on lipid metabolism in sturgeon fillets using UHPLC-Q-Orbitrap-MS/MS-based untargeted lipidomic analysis. A total of 4041 lipid m... 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.