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.
This review article presents various aspects of polycyclic aromatic hydrocarbons (PAH) found in smoked animal-derived foods. The article covers PAHs and smoking methods, their leve... Read full abstract on PubMed →
Coppa Piacentina is an Italian protected designation of origin (PDO) dry-cured product obtained from the muscle of pork neck and ripened for at least six months. Metabolomics- and... Read full abstract on PubMed →
Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immuno... Read full abstract on PubMed →
This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations b... Read full abstract on PubMed →
The reduction of sodium chloride (NaCl) content, commonly known as salt, in processed meat products is one of the objectives of health organizations and government authorities to a... Read full abstract on PubMed →
<h4>Background/objectives</h4>The development of culinary tourism offers not only unique culinary travel experiences but also allows for the exploration of various aspects related... Read full abstract on PubMed →
The tenderness and flavor of meat products are critical factors influencing consumers' purchasing decisions. This study investigated the effects of ultrasonic pretreatment with syn... Read full abstract on PubMed →
The aroma profiles in non-smoked bacon were investigated via GC-O-MS, GC × GC-TOFMS, and GC-IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to... Read full abstract on PubMed →
The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organolep... Read full abstract on PubMed →
Penicillium nordicum is the main ochratoxin A (OTA)-producing species on the surface of dry-fermented sausages, such as the "chorizo". New antifungal strategies are being developed... Read full abstract on PubMed →
Six muscle-specific ground beef products along with conventional chuck ground beef were evaluated for proximate composition, objective color, descriptive flavor attributes, texture... Read full abstract on PubMed →
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring... Read full abstract on PubMed →
Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured... Read full abstract on PubMed →
Celery (Apium graveolens L.) is a popular vegetable crop planted worldwide. In this study, the volatile compound characteristics of three A. graveolens var. dulce varieties (type D... Read full abstract on PubMed →
The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography... Read full abstract on PubMed →
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characte... Read full abstract on PubMed →
This study aimed to investigate the effects of germination and roasting on the flavor of quinoa. Firstly, the aroma of quinoa and germinated quinoa roasted under different conditio... Read full abstract on PubMed →
It is imperative to unravel the dynamic variation of volatile components of vine tea during processing to provide guidance for tea quality evaluation. In this study, the dynamic ch... Read full abstract on PubMed →
Dark tea (DT) holds a rich cultural history in China and has gained sizeable consumers due to its unique flavor and potential health benefits. In this study, headspace solid-phase... Read full abstract on PubMed →
108025 had a positive correlation with IL-8. In conclusion, our results uncovered that immune regulation effects of GEO may be associated with the microbiome compositions in respon... 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.