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 investigated the quality changes of dry salted mackerel during curing and drying process and the relationship between flavor substances and microorganisms. The results s... Read full abstract on PubMed →
This study employed gas chromatography-mass spectrometry with olfactory (GC-MS-O) and multi-omics methods to investigate the changes in volatile flavor compounds during the freezin... Read full abstract on PubMed →
Cured Spanish mackerel has a promising market owing to its nutritious nature as well as ease of transportation and preservation. However, the nutritional and flavor formation mecha... Read full abstract on PubMed →
Spanish mackerel is an important economic fish species in China, but corruption undermines its overall economic value. Fermentation serves as a crucial technique for preserving per... Read full abstract on PubMed →
Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy. Thus, two studies were performe... Read full abstract on PubMed →
Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food... Read full abstract on PubMed →
Two samples, simple-battered chicken (SBC) and normal-battered chicken (NBC), with different batters were deep-fat fried at various conditions and volatile compounds and 5-hydroxym... Read full abstract on PubMed →
This study examined the physicochemical properties, flavor, and quality characteristics of tofu made from three Korean soybean cultivars (Daewonkong, Seonpung, Seonyu2ho) grown in... Read full abstract on PubMed →
This study aimed to prepare oregano essential oil microcapsules (EOMs) by the active coalescence method using gelatin and sodium alginate as wall materials and oregano essential oi... Read full abstract on PubMed →
Peas (<i>Pisum sativum</i> L.) serve as a significant source of plant-based protein, garnering consumer attention due to their high nutritional value and non-GMO modified nature; h... Read full abstract on PubMed →
The beany flavor of soy protein isolate (SPI) creates barriers to their application in food processing. This study investigated the effect of ultrasonic-thermal synergistic treatme... Read full abstract on PubMed →
Knockout of the soybean (Glycine max) betaine aldehyde dehydrogenase genes GmBADH1 and GmBADH2 using CRISPR/Cas12i3 enhances the aroma of soybeans. Soy milk made from the gmbadh1/2... Read full abstract on PubMed →
INTRODUCTION: Soursop (Annona muricata L.) is a crop with medicinal properties and numerous bioactive compounds. Ripening is a complex process that regulates fruit quality and chan... Read full abstract on PubMed →
Allelopathy is a biological process in which one organism releases biochemicals that affect the growth and development of other organisms. The current investigation sought to deter... Read full abstract on PubMed →
(1) Background: <i>Oxalis pes-caprae</i> L. is a plant considered within the group of so-called Wild Edible Plants (WEPs). The particularity of these plants is that they grow only... Read full abstract on PubMed →
To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of... Read full abstract on PubMed →
Seafood plays a major role in the human diet. During transportation, without proper storage and supply chain, its quality deteriorates easily. The post-harvesting processes such as... Read full abstract on PubMed →
Cooking food at high temperatures can lead to the formation of harmful chemical compounds called polycyclic aromatic hydrocarbons (PAHs). The purpose of this study was to conduct a... Read full abstract on PubMed →
Duckweeds (water lentils) are a nutritious human food source, with Wolffia species consumed traditionally in Eastern Asia. Duckweed contain up to 45 % protein by dry weight, high m... Read full abstract on PubMed →
Abstract Quinoa is a full‐nutrition food; however, its poor flavor and small size make it not the best food option for direct consumption. In this study, a quinoa snack (QS, a cake... 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.