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.
Polycyclic aromatic hydrocarbons (PAHs), a class of persistent, bioaccumulative, and toxic contaminants, represent a threat to at-risk populations of Resident killer whales (Orcinu... Read full abstract on PubMed →
Gold nanoparticles (AuNPs) have attracted significant attention due to their broad range of applications in the health and environmental fields and the fact that gold is an inert m... Read full abstract on PubMed →
In this study, Chinese quince fruits proanthocyanidins (PA) were added at different levels (20 mg/100 g - 60 mg/100 g) at the soaking or drying stages of processing roasted sesame... Read full abstract on PubMed →
The chestnut weevil, Curculio davidi Fairmaire (Coleoptera: Curculionidae), is a major pest of chestnut (Castanea mollissima) production in China, but variation in susceptibility a... Read full abstract on PubMed →
The flavor profile and characteristic flavor substances of nine chestnut liquors and three traditional Chinese liquors (Baijiu) were investigated using headspace–gas chromatography... Read full abstract on PubMed →
Chicory roots produce inulin, a dietary fiber, as well as large quantities of bitter sesquiterpene lactones (STLs), which have valuable biological activities. In an effort to under... Read full abstract on PubMed →
<h4>Background</h4>Plant proteins, especially legume proteins, have garnered widespread attention due to their rich nutritional value and numerous health benefits. In this study, t... Read full abstract on PubMed →
The undesirable flavor of plant-based proteins severely limits their high-value utilization. Consequently, developing green flavor-modification techniques and clarifying their regu... Read full abstract on PubMed →
To promote the intelligent development of the poultry industry, this study systematically analyzed volatile organic compounds (VOCs) in three Chinese Blanched Chicken (CBC) breeds... Read full abstract on PubMed →
Sesame oil is one of the most popular sesame products for consumers. Roasting is a commonly employed heat treatment method in sesame oil processing. This work aims to investigate t... Read full abstract on PubMed →
The relative contributions of tea cultivar versus processing method in shaping the aroma profile of tea remain a scientific question. This study employed headspace solid-phase micr... Read full abstract on PubMed →
The incorporation of plant essential oils into edible food packaging constitutes an innovative strategy in the food industry. In the present study, bergamot essential oil (BEO), wh... Read full abstract on PubMed →
Aroma profiles of tomato flesh from 16 tomato varieties with 4 different fruit colors were characterized by headspace-solid phase microextraction coupled with gas chromatography-tr... Read full abstract on PubMed →
Melatonin (MEL), also known as <i>N</i>-acetyl-5-methoxytryptamine, has been reported in plants as a secondary messenger involved in regulating abiotic stress responses. MEL treatm... Read full abstract on PubMed →
The increasing trend in the consumption of milk and dairy products, as well as meat and meat-derived products, may be one of the factors contributing to the growing popularity of c... Read full abstract on PubMed →
Branched-chain (BCAA) and aromatic amino acids (AAA) are precursors of volatile compounds with pleasant flavors in cheese. In this study, BCAA and AAA were added to cheese which ma... Read full abstract on PubMed →
Phytophagous insects locate suitable hosts through volatile compounds. Polyphagous species face a particular challenge because their hosts emit diverse chemical profiles, yet their... Read full abstract on PubMed →
The unique flavor of xuecai stems from microbial metabolism, but how microbial community evolution is connected to fermentative flavor formation remains unclear. In this study, a c... Read full abstract on PubMed →
<i>Beta vulgaris</i> L. var. cicla is a leaf vegetable and has been used in many cuisines worldwide for a long time. The long history of Swiss chard cultivation has resulted in the... Read full abstract on PubMed →
<title>Abstract</title> <p> Arial parts <italic/> extracts of <italic>Beta vulgaris subsp. Cicla</italic> (BV) <italic/> along with their novasomes coated with hyaluronate... 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.