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.
Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to examine the sensorial profile and org... Read full abstract on PubMed →
This study investigated the effect of ultrasound (20-60 min, 40 kHz, 280 W) on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legume... Read full abstract on PubMed →
The objective of this study was to identify bioactive oligosaccharides and peptides in the cooking water of chickpeas and common beans, known as aquafaba. The oligosaccharides stac... Read full abstract on PubMed →
Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice cream formulations. The aim of th... Read full abstract on PubMed →
The fermentation process was carried out with varied input variables, and all the models showed significant p-values for interaction of variance (<0.05). Millet rice yellow wine wi... Read full abstract on PubMed →
The distinctive aroma produced by soy milk is thought to come from volatile compounds. The development and use of soy milk derivative products require a deep understanding and char... Read full abstract on PubMed →
Investigation of the aroma differences among different kinds of soy sauces is beneficial for controlling their flavor quality and processing improvement from the perspectives of ra... Read full abstract on PubMed →
In order to identify the differences in flavor among different grades of stir-fried Pixian broad bean paste, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-... Read full abstract on PubMed →
Tea flower, with characteristic flavor formed during blooming, are a significant tea resource. However, studies on the volatile compounds of tea flower and their aroma characterist... Read full abstract on PubMed →
The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-activity values, and aroma rec... Read full abstract on PubMed →
The aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the ent... Read full abstract on PubMed →
Oyster sauce (OS) is a highly processed oyster product. However, the significant price difference between OS and fresh oysters raises a question: Does authentic OS truly contain co... Read full abstract on PubMed →
Among the Moscato grapes, Moscato Giallo is a winegrape variety characterised by a high content of free and glycosylated monoterpenoids, which gives wines very intense notes of rip... Read full abstract on PubMed →
Baechu-kimchi is a traditional vegetable fermented food using kimchi cabbage (Brassica rapa) as the main ingredient. A wide variety of ingredients can be used in kimchi depending o... Read full abstract on PubMed →
Proton-transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS), combined with electronic nose (E-nose), was first used to track the change of volatile organic compounds (VO... Read full abstract on PubMed →
This study demonstrates that the co-inoculation with Lactiplantibacillus plantarum, Pichia fermentans and Staphylococcus saprophyticus accelerates catfish frame fish sauce fermenta... Read full abstract on PubMed →
In this study, flavor characteristics and dynamic change of Chinese traditional fermented fish sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analy... Read full abstract on PubMed →
This study was aimed to investigate the effectiveness of activated carbon on reduction in biogenic amines (BAs) via two-stage adsorption process at industrial scale, and the conseq... Read full abstract on PubMed →
This study focuses on characterising two seasoned products, violino and bresaola, derived from <i>grass-fed</i> Bergamasca sheep monitored with a GPS system. The evaluation include... Read full abstract on PubMed →
Two cultivars of wild rocket (<i>Diplotaxis tenuifolia</i>), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive ana... 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.