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.
Yellowhorn (<i>Xanthoceras sorbifolium</i> Bunge) is a unique oilseed tree in China with high edible and medicinal value. However, the application potential of yellowhorn has not b... Read full abstract on PubMed →
Lack of acidity is the main reason for the spoilage of cherry wine, and for insufficient aroma and mouthfeel. In this study, the initial acidity of cherry purees was adjusted to 3.... Read full abstract on PubMed →
Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood.... Read full abstract on PubMed →
This study focused on isolating and characterising autochthonous lactic acid bacteria (LAB) from spontaneously fermented Chinese bayberry (CB) and their potential application in CB... Read full abstract on PubMed →
Aroma is a key sensory factor in the flavor evaluation of pak choi (<i>Brassica rapa</i> L. ssp. <i>chinensis</i> var. Makino). The pak choi varieties Xiangqingcai (XQC) and Xiuhua... Read full abstract on PubMed →
This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular w... Read full abstract on PubMed →
Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differe... Read full abstract on PubMed →
This study aims to evaluate whether different doses of Bacillus-based inoculum inoculated in chicken manure and sawdust composting will provide distinct effects on the co-regulatio... Read full abstract on PubMed →
This investigation aims to reveal the physico-chemical properties and volatile profiles of essential oils derived from chia seeds (Salvia hispanica L.) by employing both hydrodisti... Read full abstract on PubMed →
In this study, we conducted tests on the seeds from four Taiwanese native <i>Camellia</i> species (<i>C. japonica</i>, <i>C. furfuracea</i>, <i>C. laufoshanensis</i>, and <i>C. for... Read full abstract on PubMed →
The aim of this study was to assess the impact of tomato pomace (TP) on the content of volatile compounds and L-carnitine and the sensory characteristics of raw fermented sausages... Read full abstract on PubMed →
Salvia hispanica L. (Chia), a member of the Lamiaceae, is an economically important crop in Mesoamerica, with health benefits associated with its seed fatty acid composition. Chia... Read full abstract on PubMed →
INTRODUCTION: Chia (Salvia hispanica L.) is a plant from the Lamiaceae family that has been used as ancestral food, medicine, and oil, with culinary, artistic, and religious purpos... Read full abstract on PubMed →
INTRODUCTION: Chia and flax seeds are rich in alphalinolenic acid (ALA), which is bioconverted into the active derivatives eicosapentaenoic (EPA) and docosahexaenoic (DHA) having m... Read full abstract on PubMed →
<h4>Background</h4>As albino tea under the geographical protection of agricultural products, Zheng'an Bai tea is not only rich in amino acids, polyphenols and other beneficial comp... Read full abstract on PubMed →
Chestnut (<i>Castanea mollissima</i>) is an economically important forest tree species, and its flowers possess functions such as repelling mosquitoes, killing bacteria, and cleari... Read full abstract on PubMed →
Yellowing is the key processing technology of yellow tea, and environmental conditions have a significant impact on the yellowing process. In this study, volatile compounds of the... Read full abstract on PubMed →
Abstract As an important process for enhancing aroma of Wuyi rock tea, roasting has gradually been applied to the processing of bud green tea (BGT). However, there is a lack of com... Read full abstract on PubMed →
Chinese Xiaokeng green tea (XKGT) possesses elegant and fascinating aroma characteristics, but its key odorants are still unknown. In this study, 124 volatile compounds in the XKGT... Read full abstract on PubMed →
Light is a crucial environmental factor that profoundly influences the growth and development of plants. However, the precise mechanisms by which light affects biochemical processe... 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.