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.
Formation of the protein crosslink di-Tyrosine was studied in PET-bottled pasteurized milk exposed to fluorescent light in a commercial display cabinet. An HPLC method with fluores... Read full abstract on PubMed →
Raspberries are used for both food and medicine, but it has not yet attracted widespread attention. In this paper, the chemical constituen of the original plant raspberry. <i>R. ch... Read full abstract on PubMed →
The purpose of the study was to illustrate the roles of three primary indexes, namely sunlight, ventilation and stirring, in the 'bask in sunlight and dewed at night' technique on... Read full abstract on PubMed →
Pit mud (PM) is among the key factors determining the quality of Nongxiangxing baijiu, a Chinese liquor. Microorganisms present inside PM are crucial for the unique taste and flavo... Read full abstract on PubMed →
The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread in... Read full abstract on PubMed →
New vinegar needs a long maturing time to improve its poor flavor before sale, which greatly increases its production cost. Therefore, it is urgent to explore regulation technologi... Read full abstract on PubMed →
In order to mitigate the risk of antibiotic resistance in poultry, scientists nowadays consider plant secondary metabolites to be a major organic antibacterial substitute. This stu... Read full abstract on PubMed →
Sheep milk is rich in fat, protein, vitamins and minerals and is also one of the most important sources of natural bioactives. Several biopeptides in sheep milk have been reported... Read full abstract on PubMed →
The aim of this research was to assess the effects of fruit purees of banana, kiwi, mango, red berry, and strawberry on the microbiological, physicochemical, antioxidant, and senso... Read full abstract on PubMed →
The possibility of inclusion of agro-industrial byproducts in the diet of small ruminants represents both an economic and an environmental strategy for reducing waste management by... Read full abstract on PubMed →
The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil... Read full abstract on PubMed →
<i>Huajiao</i> water (HW) has a wide range of applications in the new food service industry. However, few process and flavor studies have been conducted on HW. The aim of this stud... Read full abstract on PubMed →
The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemi... Read full abstract on PubMed →
Graphical abstract Read full abstract on PubMed →
Exploring and accurately detecting new adulteration markers in sesame oil is an important measure for sesame oil adulteration monitoring. In this study, two endogenous flavors sulf... Read full abstract on PubMed →
Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35-60% of the fruit be... Read full abstract on PubMed →
The behavioural response of adult maize weevil, <i>Sitophilus zeamais</i>, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 1... Read full abstract on PubMed →
More than 40 volatile compounds were detected in sea cucumber powder during the processing (through freeze-dried, desalination, supercritical fluid extraction and ultra-micro grind... Read full abstract on PubMed →
The natural flavor of sea cucumber is generally not easily accepted by consumers. In this study, the effect of different cooking conditions on the adsorption of the characteristic... Read full abstract on PubMed →
To improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 °C - 250 °C) and time (1–5 min) on their quality and flavor. As temperature and... 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.