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.
Bee bread is one of the least studied bee products. In this study, ten bee bread samples were characterized using palynology and HS-SPME-GC-MS (headspace solid-phase microextractio... Read full abstract on PubMed →
A comprehensive analysis of the volatile components of 11 different cherry tomato pastes (Tesco Extra, Orange, Zebra, Yellow, Round Netherland, Mini San Marzano, Spar truss, Tesco... Read full abstract on PubMed →
Volatile organic compounds (VOCs) play a significant role in influencing the flavor quality of cherry tomatoes (Solanum lycopersicum var. cerasiforme). The scarcity of systematic a... Read full abstract on PubMed →
To investigate the effect of p-coumaric acid (p-CA) on postharvest cherry tomatoes, breaker stage fruits were treated with p-CA to analyze the physiological metabolism during stora... Read full abstract on PubMed →
Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifyi... Read full abstract on PubMed →
Trees of the <i>Annona</i> species that grow in the tropics and subtropics contain compounds that are highly valuable for pharmacological research and medication development and ha... Read full abstract on PubMed →
The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganis... Read full abstract on PubMed →
Flavor is a major sensory attribute affecting consumers' preference for cheese products. Differences in cheesemaking change the cheese microenvironment, thereby affecting cheese fl... Read full abstract on PubMed →
Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the ch... Read full abstract on PubMed →
The aim of this work was to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in their development during cooking. Volatiles and o... Read full abstract on PubMed →
This study examined the impact of fermentation using <i>Lactiplantibacillus plantarum</i> (<i>L75</i>) and <i>Bifidobacterium longum</i> (<i>BF</i>) on the total soluble solids (TS... Read full abstract on PubMed →
<b>Background</b>: The rapid development of refrigerated transportation technology for fresh vegetables has extended their shelf life. Some vegetables may appear undamaged on the s... Read full abstract on PubMed →
The spatial distribution of molecules and compounds responsible for the flavor profile of edible button mushrooms (<i>Agaricus bisporous</i>) has never been determined. The food in... Read full abstract on PubMed →
The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air... Read full abstract on PubMed →
Cantharellus cibarius (CC) is a culinary mushroom with significant commercial potential due to its diverse components and bioactive functions. CC is rich in carbohydrates, proteins... Read full abstract on PubMed →
To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed b... Read full abstract on PubMed →
The effects of different thermal processing conditions on the flavor profiles of channel catfish were evaluated in terms of fatty acids, volatile flavor and taste compounds using s... Read full abstract on PubMed →
Lichens are symbiotic organisms with unique secondary metabolism. Various metabolites from lichens have shown antimicrobial activity. Nevertheless, very few studies have investigat... Read full abstract on PubMed →
Citrus fruits have been known and valued for their aroma in food and perfume ever since humans have maintained written records. Often described as the "champagne" of citrus oils, e... Read full abstract on PubMed →
Michelia alba DC is a highly valuable ornamental plant of the Magnoliaceae family. This evergreen tropical tree commonly grows in Southeast Asia and is adored for its delightful fr... 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.