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 change in milk fat during storage greatly influences its flavor. This study investigates the effect of fatty acid composition on milk flavor by analyzing volatile compounds in... Read full abstract on PubMed →
A supercritical CO<sub>2</sub> method was optimized to recover naringenin-rich extract from Mexican oregano (Lippia graveolens), a flavanone with high antioxidant and anti-inflamma... Read full abstract on PubMed →
In this research, several analyses were carried out on concentrated fractions of Mexican oregano essential oil (<i>Poliomintha longiflora</i> Gray) in order to determine its abilit... Read full abstract on PubMed →
<h4>Introduction</h4>Saskatoon berries are grown in Canada and some northwestern states in the United States, and are notable for containing abundant antioxidant polyphenols, vitam... Read full abstract on PubMed →
Menthol, terpene alcohol with a strong minty, cooling odor and taste is highly popular in food, flavor, cosmetic and pharmaceutical industries. Crystallization of menthol from mint... Read full abstract on PubMed →
Wallace melon has a powerful, pleasant aroma when ripe. However, little is understood about the aroma profile and the Volatile Organic Compounds (VOCs) biosynthesis during ripening... Read full abstract on PubMed →
Melon fruit flavor is one of the most valuable traits for consumers. Aroma, formed by volatile organic compounds (VOCs), is a major component of flavor but has been neglected in br... Read full abstract on PubMed →
The objective was to evaluate the behavior of melon genotypes (Cucumis melo L.) in the physical, chemical and biochemical quality of melon fruits as a function of electrical conduc... Read full abstract on PubMed →
In order to re-utilize the residual from the distillation of the Chinese wolfberry wine and reduce the environmental pollution, the residual is firstly filtered by the ceramic memb... Read full abstract on PubMed →
<i>Mespilus germanica</i> L., commonly known as medlar, is one of two species of the Rosaceae family. The medlar plant has a long history of use in gastronomy and healthcare. Medla... Read full abstract on PubMed →
Age has a significant impact on goat meat flavor. However, reporting the effects of age on free amino acid (FAAs), lipid profiles and aromas of goat meat is limited. Here, the FAAs... Read full abstract on PubMed →
The sous-vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous-vide marinated (SVM) duck drumst... Read full abstract on PubMed →
Chios mastic gum (CMG) is a resin obtained from the <i>Pistacia lentiscus</i> var. <i>Chia</i> tree that grows in the Mediterranean. For millennia, it has been renowned for its med... Read full abstract on PubMed →
<i>Pistacia lentiscus</i> L. (<i>P. lentiscus</i>) is an evergreen shrub (Anacardiaceae family) primarily found in the Mediterranean region. The plant has been thoroughly character... Read full abstract on PubMed →
The objective of this study was to assess and compare the characteristics of Yu-Shiang Shredded Pork made with different ingredients by using physicochemical measurements and intel... Read full abstract on PubMed →
Marjoram (Origanum majorana L.), also known as "sweet marjoram" or "sweet oregano" is a Mediterranean herbaceous perennial herb cultivated in Egypt and widely consumed as an herbal... Read full abstract on PubMed →
Despite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterize... Read full abstract on PubMed →
Advancements in coffee processing technologies have led to improved efficiency in field operations, but challenges still exist in their practical implementation. Various alternativ... Read full abstract on PubMed →
Lingzhi mushroom (<i>Ganoderma lucidum</i>) is known as a medicinal mushroom that can be utilized in various functional foods available in the market, including powders, dietary su... Read full abstract on PubMed →
Understanding volatile compound formation is critical for enhancing the flavor quality of mangoes. Integrated untargeted metabolomics and proteomics were employed to explore volati... 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.