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 study systematically investigated blanching effects on the flavor-nutrition-health implications of pearl gentian grouper soup (PGGS) using multi-omics technologies. Blanching... Read full abstract on PubMed →
To address the issues of high sodium content and limited flavor development in traditional dry cured meats, this study employed a low-sodium salt formulation composed of NaCl, KCl,... Read full abstract on PubMed →
This study aimed to characterize the carcass traits, physicochemical and sensory properties of meat from three wild goose species ‒ Greater White-fronted Goose (Anser albifrons), G... Read full abstract on PubMed →
There is growing interest from brewers, hop growers and consumers about the regionality of hops as affected by growth region. The present work aims to characterize the pelletized h... Read full abstract on PubMed →
This study integrated metabolomics, electronic tongue, and molecular docking to investigate how a multi-stage steam-drying process influences the flavor characteristics of pomelo b... Read full abstract on PubMed →
Geographical origin strongly influences microbial community composition during spontaneous wine fermentation, shaping the aromatic profiles of the final product. Vitis quinquangula... Read full abstract on PubMed →
Since the key aroma compounds and bioactive profiles of <i>Phyllanthus emblica</i> fruit wine (PFW) driven by different yeast strains remain unclear, this study aimed to systematic... Read full abstract on PubMed →
Aroma is a critical determinant of fruit quality, largely synthesized through the lipoxygenase (LOX) pathway. We hypothesized that the dynamic regulation of the LOX pathway during... Read full abstract on PubMed →
The use of mixed cow-goat milk in yogurt production allows for balancing fermentation performance, textural properties and sensory attributes of the products. This study evaluated... Read full abstract on PubMed →
To explore variations in the volatile components of milk originating from various species and to explain the material basis of their odor differences, electronic nose analysis coup... Read full abstract on PubMed →
Cheese ripening involves a series of biochemical and microbiological transformations that directly affect the texture, aroma, flavor, and quality of the final product. This study a... Read full abstract on PubMed →
Aroma evolution during the traditional Nine Steaming and Nine Drying (NSND) process is essential to establish quality control and authentication of Polygonatum rhizome (PR) species... Read full abstract on PubMed →
Long-term storage is beneficial to improving the quality of Ripe Pu-erh Tea (RPT). Using RPT with storage time of 0, 5, 10 and 15 years as materials, targeted (HPLC and GC-MS) and... Read full abstract on PubMed →
This study successfully developed a botanical-type Lujiu product based on Jiang-flavor Baijiu (BTLJF) with a distinctive flavor profile. The aroma composition was systematically in... Read full abstract on PubMed →
<h4>Background</h4>Wild edible plants are critical for local nutrition, cultural heritage, and livelihoods, yet their diversity and traditional uses are underexplored in Pakistan.... Read full abstract on PubMed →
This study aimed to explore the evolution of quality and flavor characteristics of braised pork during the cooking process and clarify the underlying formation mechanisms. Texture... Read full abstract on PubMed →
Despite the promise of gelatin films incorporated with bioactive essential oils for fruit preservation, the volatility, instability, and incompatibility of essential oils limit the... Read full abstract on PubMed →
Fats and oils are pillars of human nutrition, with oilseeds being the primary source of oil and constituting more than 75% of the world's lipid consumption. The oil extraction meth... Read full abstract on PubMed →
Alzheimer's disease (AD) is a devastating neurodegenerative condition that affects millions of people affected in worldwide. Natural resources such as medicinal plants have been ut... Read full abstract on PubMed →
Microplastics are ubiquitous in the hydrosphere, with the ocean floor widely recognised as their ultimate sink. However, their impacts on deep-sea fauna remain poorly understood, p... 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.