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 effect of different methods of drying celery root enriched with beet juice by vacuum impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze d... Read full abstract on PubMed →
The study aimed to evaluate the effect of lactic acid fermentation on the profile and content of volatile organic compounds (VOCs) in red beetroot juice. Red beetroot juice was fer... Read full abstract on PubMed →
Betalains in beetroots offer notable colouring properties and health benefits, including antioxidant, anti-inflammatory, hepatoprotective, and antitumorous activities. However, the... Read full abstract on PubMed →
This study evaluated the effects of the combination of beet powder, starter culture, and sodium erythorbate as a curing agent on the chemical and microbiological characteristics of... Read full abstract on PubMed →
The coupling of Solid-Phase Microextraction (SPME) technology with gas chromatography (GC) has a well-established and successful history. Traditionally, SPME fibers have been the m... Read full abstract on PubMed →
Alcoholic beverages have developed unique flavors over millennia, with sourness playing a vital role in their sensory perception and quality. Organic acids, as crucial flavor compo... Read full abstract on PubMed →
In this study, we investigated the volatile flavor compounds and sensory perceptions of Yanbian-style sauced beef prepared from raw meats subjected to different treatments (hot fre... Read full abstract on PubMed →
The present study aimed to evaluate the impact of ultrasonic treatment on the development of volatile flavor compounds in beef during postmortem aging and its potential mechanism.... Read full abstract on PubMed →
Traditional beef jerky contains a high content of sodium salt while the reduction of sodium usage impairs the flavor of final product. Regarding above issues, this research innovat... Read full abstract on PubMed →
The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during ag... Read full abstract on PubMed →
Descriptive sensory analysis was paired with temporal check-all-that-apply gas-chromatography olfactometry (TCATA GC-O) to compare differences in perceived flavour and volatile odo... Read full abstract on PubMed →
<i>Drosophila</i> species belonging to the <i>virilis</i> group offer a unique opportunity for studying olfactory adaptations necessary for survival within forest ecosystems as man... Read full abstract on PubMed →
An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acet... Read full abstract on PubMed →
Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to d... Read full abstract on PubMed →
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fe... Read full abstract on PubMed →
Chinese bayberry residue (CBR) is a by-product of processing, which can be used as an auxiliary material during the processing of quinoa rice wine. In this study, the effects of CB... Read full abstract on PubMed →
Basmati rice is a premium aromatic rice that consumers choose primarily because of its distinct aroma and excellent grain quality. The grain quality of Basmati rice (GQBR) reflects... Read full abstract on PubMed →
Aroma is a crucial determinant of rice taste quality, with volatile organic compounds (VOCs) playing a key role in defining this characteristic. However, limited research has explo... Read full abstract on PubMed →
The aim of this research is to examine the effects of drying purple basil leaves (Ocimum basilicum L.) under different drying conditions (freeze drying, sun-drying, and convective... Read full abstract on PubMed →
During drying herbs, the aim is to preserve their bioactive properties and characteristic aroma, which requires choosing a drying method and parameters that minimize degradation. I... 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.