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.
<h4>Background</h4>The legume pod borer Maruca vitrata severely damages pigeonpea (Cajanus cajan) production, yet genetic resistance remains poorly understood. Improving knowledge... Read full abstract on PubMed →
Fusion cuisine blends ingredients, cooking techniques, and flavours from different cultures, yet little is known about how it is perceived within the context of gastrodiplomacy. Th... Read full abstract on PubMed →
This study investigated the potential of toasted chestnut shells as a novel and cost-effective material for aging distilled spirits. Results showed that aging whiskey with toasted... Read full abstract on PubMed →
Vinegar is a traditional fermented food whose aroma diversity arises from volatile metabolites formed during alcoholic and acetic acid fermentation. However, analyses of volatile p... Read full abstract on PubMed →
To investigate the effects of slaughter stress on the quality and flavor stability of greater amberjack during ice storage, four slaughter methods-chemical anesthesia (CA), immersi... Read full abstract on PubMed →
The changes of physiochemical properties, volatile and non-volatile metabolites across different stages of Monascus purpureus (M. purpureus) fermented surimi were systematically ch... Read full abstract on PubMed →
<title>Abstract</title> <p> This study investigates the volatile compounds in twelve medicinal plants from the Lamiaceae family using headspace solid-phase microextraction couple... Read full abstract on PubMed →
Pepino (Solanum muricatum) juice is a nutrient-rich beverage, yet it's limited by poor shelf stability and thermal pasteurization-induced quality loss. So, we developed a novel con... Read full abstract on PubMed →
Benzo[a]pyrene (BaP), a potent carcinogenic polycyclic aromatic hydrocarbon, is a critical food contaminant originating from environmental deposition and thermal processing, posing... Read full abstract on PubMed →
Herein, the study aimed to investigate pre-treatments processing on aroma profiles and nutritional quality of cold-pressing sesame oil (CPSO), roasting sesame oil (RSO), microwave... Read full abstract on PubMed →
Pinggu peach (PGP) is a Protected Geographical Indication (PGI) product in China, and this study characterizes its physicochemical properties, metabolites, and volatile compounds a... Read full abstract on PubMed →
Sterilization can induce flavor deterioration in flat peach juice (FPJ) and lead to the formation of warmed‐over flavor (WOF). The effects of pasteurization (PS), high‐temperature... Read full abstract on PubMed →
This study evaluated the impact of dietary inclusion of red onion peel extract (ROPE) on body composition, growth, feed utilization, immune response, antioxidant status, and econom... Read full abstract on PubMed →
In recent years, the market demand for plant-based cheese analogue is growing. This study aimed on the development and characterization of chickpea cheese coagulated with pineapple... Read full abstract on PubMed →
Two new polyfunctional thiols, 3-sulfanylhexyl propionate (3SHP) and 3-sulfanylhexyl butyrate (3SHB), were detected in wines, synthesized as reference standards, and their sensory... Read full abstract on PubMed →
<h4>Background</h4>Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumpti... Read full abstract on PubMed →
Trichodiene is a sesquiterpene hydrocarbon and the precursor of trichothecene mycotoxins produced by <i>Fusarium</i> and other fungi. Interestingly, utilizing trichodiene as a vola... Read full abstract on PubMed →
Pectins are a class of highly fermentable dietary fibers that modulate the gut microbiota, with biological effects that vary depending on ripening stage and molecular structure. Th... Read full abstract on PubMed →
Withania coagulans (Dunal) Stocks, a medicinal plant of the Solanaceae family, has long been recognized in traditional medicine for its antidiabetic, antimicrobial, and antioxidant... Read full abstract on PubMed →
Crude oil and its water-soluble fractions (WSF) are highly toxic to early life stages of fishes, while exposed adults are often considered more resilient. However, research suggest... 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.