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.
Modern diets often provide insufficient health-promoting nutrients, prompting the development of enriched staple foods. This study investigated the impact of incorporating germinat... Read full abstract on PubMed →
The rate of acidification (pH = 6.1) at an appropriate degree is responsible for supplying suitable aroma components and functional properties to cheese. This study aimed to evalua... Read full abstract on PubMed →
The aim of this paper was to evaluate the levels, geographical and inter-species variability, and the potential implications of plastic additives in bivalve mollusks along the Gali... Read full abstract on PubMed →
Oxidative stress (OS) resulting from an imbalance between reactive oxygen species (ROS) generation and antioxidant defenses plays a pivotal role in vascular diseases such as athero... Read full abstract on PubMed →
Fujian Oolong Teas (FOTs) exhibit diverse aromas; however, a systematic understanding of the relationship between their volatiles and sensory attributes is lacking. This study deve... Read full abstract on PubMed →
Dajiang, a fermented bean-based condiment, is highly popular in Northeast China. In this research, peanut-soybean Dajiang was successfully developed by incorporating peanuts into t... Read full abstract on PubMed →
Flavor enrichment in commercial yogurts commonly relies on exogenous flavoring agents, failing to meet consumer demand for clean-label products with natural ingredients. This study... Read full abstract on PubMed →
Species of the genus Mentha are valued for their aroma and bioactivity. This study presents a comprehensive 3-year (2022-2024) evaluation of two Mentha spicata and three Mentha × p... Read full abstract on PubMed →
The effects of volatile organic compounds (VOCs) from tobacco and Myzus persicae (Sulzer) (Homoptera, Aphididae) on the host-searching behavior and fecundity of Aphidoletes aphidim... Read full abstract on PubMed →
<h4>Background</h4><i>Crataegus azarolus</i> (hawthorn) is a medicinal plant traditionally used for various health benefits and culinary reasons, although its psychiatric effects r... Read full abstract on PubMed →
<h4>Background</h4>In recent years, there has been an increasing demand for high-quality dried aquatic products that possess similar organoleptic and nutritional qualities to their... Read full abstract on PubMed →
Native Chinese pig breeds are highly valued for their superior meat quality and distinct flavor characteristics. This study compared the volatile organic compound (VOC) profiles of... Read full abstract on PubMed →
This study investigates how the Chishui River acts as a geographical barrier driving microecological divergence in Daqu. Utilizing qu-omics, this study investigated metabolic pheno... Read full abstract on PubMed →
Leaf tenderness influences green tea quality, yet its role in flavour formation remains unclear. This study analysed green teas from <i>Camellia sinensis</i> cv. 'Chuancha No. 2' w... Read full abstract on PubMed →
This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional chara... Read full abstract on PubMed →
Plectranthus hadiensis (Lamiaceae) is recognized for its rich terpene content and potential applications in agriculture, medicine, and aromatherapy. Terpenes are major constituents... Read full abstract on PubMed →
This study investigated the effects of maple syrup grades (maple syrup vs. VR5) and fermentation parameters (sugars, nutrients, and yeast concentrations) on maple wine's kinetics,... Read full abstract on PubMed →
Mihaliç is a traditional cheese manufactured using artisanal methods without adding starter cultures from a mixture of sheep's and cow's milk. The indigenous microbiota originating... Read full abstract on PubMed →
This study analyzed the volatile components of 'Fengtang' plum at different maturity stages using GC-MS and GC-IMS, identifying 54 and 60 compounds respectively. Aldehydes and alco... Read full abstract on PubMed →
BackgroundDyslipidemia is a lifestyle-related disease; therefore, cholesterol biosynthesis inhibitors in foods can be easily ingested on a daily basis and are effective in aiding t... 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.