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 developed a green extraction paradigm for rosemary absolute oil (RAO) as a sustainable natural antioxidant to inhibit lipid oxidation in frying oils. RAO was prepared vi... Read full abstract on PubMed →
<b>Background:</b> Antimicrobial resistance is one of the major challenges in healthcare, leading to more severe infections, higher mortality, and increased healthcare costs. There... Read full abstract on PubMed →
Rosa rugosa Thunb. can be skillfully blended with high-quality, mellow Baijiu to produce Rose Lujiu (RL), which emits a delightful aroma. In this study, e-nose, e-tongue, GC-MS, an... Read full abstract on PubMed →
Blow flies (Diptera: Calliphoridae) are crucial in forensic investigations due to their association with both living and dead humans and other animals. Additionally, their interact... Read full abstract on PubMed →
Agricultural waste streams represent an underutilized source of bioactive compounds with potential to enhance crop resilience under climate stress. We previously showed that volati... Read full abstract on PubMed →
The drying process is a critical step in determining the quality of safflower (Carthamus tinctorius L.). This study aims to systematically evaluate the effects of different drying... Read full abstract on PubMed →
The use of oenological additives is an emerging trend in winemaking aimed at improving technological properties. Recent studies suggest that these additives may also influence arom... Read full abstract on PubMed →
The brewing of Traditional Hakka Huangjiu (THHJ) is usually divided into saccharification and post-fermentation. Microbial succession during saccharification is the major factor in... Read full abstract on PubMed →
Biogenic volatile organic compounds (BVOCs) are produced by marine organisms but remain largely understudied in seagrasses. To address this gap, this study investigates BVOC profil... Read full abstract on PubMed →
Geographical relocation can alter flavor quality in marine crops. Here, the same cultivar of <i>Pyropia haitanensis</i> ("ZHEDONG 1") was cultivated at six sites spanning northern... Read full abstract on PubMed →
<h4>Background</h4>Palatability research in horses has primarily been conducted in mature, non-lactating horses and has typically investigated gustatory rather than aromatic prefer... Read full abstract on PubMed →
Effects of fermentation with different lactic acid bacteria (LAB) strains on the physicochemical properties, antioxidant activities, volatile and non-volatile metabolic characteris... Read full abstract on PubMed →
Raisins come from dried <i>Vitis vinifera</i> L. grapes. They are consumed worldwide, and their shape, color, texture, and taste largely determine consumer preference and market su... Read full abstract on PubMed →
Lipid types and ratios to myofibrillar protein critically influence thermally processed fish aroma. Through thermal oxidation models featuring varying contents and ratios of rainbo... Read full abstract on PubMed →
This study presents the development and characterization of chia mucilage-montmorillonite (MMT) films enriched with <i>Lactobacillus sakei</i> postbiotics. The films were evaluated... Read full abstract on PubMed →
To investigate the fillet quality traits (texture, flavor, nutritional value) formation and the mechanism of muscular lipid deposition in triploid rainbow trout, low (20%) and high... Read full abstract on PubMed →
Radish leaves are a nutrient-rich yet underutilized byproduct containing abundant fiber, minerals, and phytochemicals; however, their quality is highly affected by drying methods.... Read full abstract on PubMed →
This study aimed to reveal the differences in chemical constituents and bioactivity of essential oils (EOs) of Citri Reticulatae Pericarpium Viride (CRPV) from different growth ori... Read full abstract on PubMed →
The high-fidelity encapsulation and controlled release of natural aromas remain significant challenges in flavor science due to the compositional complexity of essential oils and h... Read full abstract on PubMed →
This study evaluated the effects of soybean polysaccharides on quinoa-wheat composite flour and steamed buns. The polysaccharides increased the flour's solubility, swelling power,... 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.