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.
Inhibition of ruminal hyper-ammonia-producing bacteria (HAB) is gaining importance in recent days for reducing degradation of dietary proteins in the rumen aimed at effective prote... Read full abstract on PubMed →
The growing problem of antimicrobial resistance emphasizes the urgent need for new and effective natural antimicrobial agents. This study assessed the antibacterial activity of twe... Read full abstract on PubMed →
Accurate and reproducible dietary assessment remains a persistent challenge in the clinical and nutritional sciences. We present a validated liquid chromatography-tandem mass spect... Read full abstract on PubMed →
Modern gastronomy strives to combine high-quality food with the preservation of nutritional value, microbiological safety, and the sustainable use of raw materials. With the develo... Read full abstract on PubMed →
Plants typically host insect communities composed of multiple trophic levels that are intricately linked through interactions mediated by the shared food plant. Hyperparasitoids ar... Read full abstract on PubMed →
Plants emit hundreds, if not thousands, of different volatile chemical compounds, although the function of most individual volatiles remains elusive. Individual volatiles, as well... Read full abstract on PubMed →
Lipases are vital enzymes that hydrolyze and modify lipids, significantly enhancing the nutritional, sensory, and functional qualities of wheat-based bakery products. This review s... Read full abstract on PubMed →
<h4>Introduction</h4>Whole grains, including pseudocereals, provide a dual benefit: they support human health and disease prevention and strengthen agronomic and ecosystem function... Read full abstract on PubMed →
<h4>Background</h4>The genus <i>Artocarpus</i> includes about 70 species, such as the economically important jackfruit and breadfruit, which serve as vital sources of food, timber,... Read full abstract on PubMed →
Naan, a traditional leavened flatbread, exhibits typical regional variations in flavor and texture. In this study, sourdough samples of Naan were collected from nine households acr... Read full abstract on PubMed →
Mianhua, a traditional fermentation-type staple food popular in northern China, undergoes dynamic microbial and volatile compound changes during industrial processing. 848 volatile... Read full abstract on PubMed →
Winter beverage formulations made from baru almonds with the addition of sucrose (FS) or allulose (FA) were evaluated in two acceptance sensory sessions (blind test and test with i... Read full abstract on PubMed →
Humulus lupulus L. (hops) is essential in brewing due to its contributions to bitterness, flavor, and aroma. This study compared the volatile profiles of five commercially importan... Read full abstract on PubMed →
This study aimed to unravel the flavor enhancement mechanisms during dried bonito processing by focusing on five critical stages. Taste characteristics, key volatile compounds, and... Read full abstract on PubMed →
The aim of this study was to investigate the molecular mechanisms by which synthetic microbial communities (SynComs) modulate flavor formation in fermented bonito using an integrat... Read full abstract on PubMed →
In this study, a green method for synthesizing artificial humus (A-HS) from bamboo powder (BP) by FeCl<sub>3</sub>-catalyzed low-temperature pyrolysis (200-300 °C) under alkaline c... Read full abstract on PubMed →
This study examined the growth-stage-dependent metabolic variations in tatsoi microgreens (TM) and baby greens (TBG) through the application of flavoromics, metabolomics, and netwo... Read full abstract on PubMed →
This study evaluated the effects of domestic cooking methods (pan-frying, smoking, and grilling) on the concentrations of elements of toxicological concern and essential elements (... Read full abstract on PubMed →
This study aimed to analyze the volatile organic compounds (VOCs) for different rice aroma types using sensory evaluation, headspace solid-phase microextraction gas chromatography... Read full abstract on PubMed →
Monascus-fermented cheese (MC) is a novel Chinese delicacy characterized by distinctive fruity, creamy, and fermented aromas. This study systematically characterized, using integra... 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.