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.
<i>Allium mongolicum</i> is a wild vegetable with high nutritional value and is famous for its taste and aroma. This study used headspace solid-phase microextraction-mass spectrome... Read full abstract on PubMed →
The study presents a characterization of the volatile organic compounds found in both raw and the essential oil of the “Pereirana Onion,” an endemic Colombian Welsh onion variety f... Read full abstract on PubMed →
This study reports on the physicochemical and antioxidant properties of propolis samples from various regions across Western Australia and identifies some phenolic constituents usi... Read full abstract on PubMed →
The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluat... Read full abstract on PubMed →
Although studies have shown that olfaction may contribute to the perception of tastant, literature is scarce or circumstantial, especially in humans. This study aims to (i) explore... Read full abstract on PubMed →
In this study, the distinctive chemical fingerprints that contribute to the flavor characteristics of various protein materials, such as insects, plant-based protein, and livestock... Read full abstract on PubMed →
Batocera horsfieldi (Hope) (Coleoptera: Cerambycidae) is an important pole borer pest. It causes serious harm to various hosts, particularly Juglans regia L. (Juglandaceae). In thi... Read full abstract on PubMed →
Walnut oil oxidizes and becomes rancid during storage, that could be significantly affecting flavor and quality. This study aimed to monitor the volatile compounds present in walnu... Read full abstract on PubMed →
There has been limited research on external browning (EB) of walnut. This work discovered 1888 metabolites and 34 anthocyanins in walnut pellicles (WPs) after three drying methods... Read full abstract on PubMed →
Wine has been utilized as a source for medicinal preparations, combined with various herbs, to treat particular ailments and disorders. By utilizing herb extracts, regular but limi... Read full abstract on PubMed →
This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynami... Read full abstract on PubMed →
Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly... Read full abstract on PubMed →
Many nutritional experts recommend rabbit meat as a high-protein source. However, the high temperatures used to prepare deep-fried rabbit meat (DFRM) typically produce numerous het... Read full abstract on PubMed →
The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this stu... Read full abstract on PubMed →
Fermented vegetables are known for their unique flavors and aromas, which are influenced by the complex microbial processes that occur during fermentation. Rhodotorula mucilaginosa... Read full abstract on PubMed →
Obesity and obesity-related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to t... Read full abstract on PubMed →
<title>Abstract</title> <p>In winemaking, wood products alternative to barrels are used to achieve various oenological goals, including rapid release of desirable volatile and pol... Read full abstract on PubMed →
The demand for natural Vanilla has increased rapidly, creating the need for more potential sources of high-quality Vanilla essence. Understanding the geographical influences on the... Read full abstract on PubMed →
Ectoparasite infestations significantly impact the health and productivity of poultry. Chemical applications, although common for pest control, lead to pesticide residues and paras... Read full abstract on PubMed →
The distinctive taste of Sichuan sauce-flavored sausage comes from an intricate microbial metabolism. The correlation between microbial composition and distinct flavor components h... 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.