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.
Aroma is a key attribute influencing the quality of fermented dairy products. Volatile and odor-active compounds of kefir (SN) and three yogurt samples (S1, S2, and S3) were analyz... Read full abstract on PubMed →
This research examines mechanical finishing and digital printing methods for imparting antibacterial properties to denim fabrics. It evaluates the use of plant-based nanoemulsions,... Read full abstract on PubMed →
Plants have evolved intricate defense strategies to combat herbivorous insect attacks, including the production of toxic secondary metabolites and the attraction of natural enemies... Read full abstract on PubMed →
Fiber-rich rye foods reduced body weight in overweight or obese individuals compared to refined wheat, though the underlying mechanisms remain unclear. This study compared the effe... Read full abstract on PubMed →
The study assessed the occurrence, spatial distribution, and potential human health risks of polycyclic aromatic hydrocarbons (PAHs) within the Greater Fifth Ward, a residential ar... Read full abstract on PubMed →
Wooden waste railroad ties preserved with coal tar creosote oil represent a specific source of polluting substances. The aim of this study was to investigate and compare extraction... Read full abstract on PubMed →
Smoky aroma, a culturally significant and globally appreciated flavor, is a key sensory attribute in a wide range of products, from traditional smoked foods to modern beverages and... Read full abstract on PubMed →
During the last few decades, an urgent need for sustainable and health-promoting food products has been witnessed. In this vein, the development of functional foods enriched with p... Read full abstract on PubMed →
The flavor and aroma of kiwifruit are largely influenced by the concentration of Volatile Organic Compounds (VOCs). To analyze the volatile profiles and identify characteristic aro... Read full abstract on PubMed →
A deep eutectic solvents-based ferrofluids (DES-FFs) material was prepared by combining small-sized Fe<sub>3</sub>O<sub>4</sub> magnetic cores with a ternary choline chloride/sesam... Read full abstract on PubMed →
Endocrine disruptors such as bisphenol A (BPA) are increasingly associated with metabolic disorders, including metabolic dysfunction-associated fatty liver disease (MASLD). This pr... Read full abstract on PubMed →
Lipids are crucial determinants of the flavor and nutritional quality of meat. However, a deep understanding of how specific fatty acids direct the formation of key aroma compounds... Read full abstract on PubMed →
This study systematically analyzed the changes in nutritional quality, processing quality, and enzyme activity of different corn varieties in Northeast China across various harvest... Read full abstract on PubMed →
This study develops a comprehensive workflow integrating Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) with advanced supervised machine... Read full abstract on PubMed →
Thermal oxidation of edible oils during high-temperature cooking produces complex fumes containing harmful volatile compounds. However, the role of water, a common co-reactant in p... Read full abstract on PubMed →
This study investigated the changes in volatile flavor compounds of <i>Boletus edulis</i> under different cooking methods (fresh, steaming, frying, roasting and boiling) using gas... Read full abstract on PubMed →
<h4>Background</h4>Complementary and alternative medicine (CAM)-related hepatotoxicity is a growing global concern. We utilized multi-modal analysis to characterize CAM product saf... Read full abstract on PubMed →
In Comté cheese production, Streptococcus thermophilus and thermophilic lactobacilli (Lactobacillus delbrueckii and Lactobacillus helveticus) drive acidification and early fermenta... Read full abstract on PubMed →
This study evaluated the effects of dietary supplementation with Bacillus coagulans and/or the brown macroalga Dictyota dichotoma on growth, blood biochemical indices, immune respo... Read full abstract on PubMed →
Polycyclic aromatic hydrocarbons (PAHs) can enter water bodies and bioaccumulate in fish, leading to biomagnification; therefore, their monitoring is necessary. Passive sampling is... 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.