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.
The issue of biogenic amines (BAs) in fermented sausages has attracted widespread consumer attention. In this study, whole-genome sequencing identified genes involved in BAs degrad... Read full abstract on PubMed →
This review provides an understanding of spoilage factors of meat, the spoilage bacteria, the spoilage mode of major spoilage bacteria, and alterations due to spoilage. pH and wate... Read full abstract on PubMed →
This study investigated the effects of aging duration and method on flavor precursors and volatile compounds in beef. Prolonged aging led to a significant decrease in nucleotide co... Read full abstract on PubMed →
<title>Abstract</title> <p>This study investigated mung bean, soybean, and pea enzyme-hydrolyzed vegetable proteins’ (EVPs) properties, including degree of hydrolysis (DH), molecu... Read full abstract on PubMed →
Bayberry (<i>Morella rubra</i> Lour.; syn. <i>Myrica rubra</i> (Lour.) Siebold & Zucc.) leaves are rich in bioactive compounds but remain underutilized. This study investigated the... Read full abstract on PubMed →
This study employed a novel approach combining GC × GC-O-MS-based volatilomics and UHPLC-MS/MS-based metabolomics to track the dynamic changes of volatile and non-volatile compound... Read full abstract on PubMed →
<i>Grapholita molesta</i>, which causes fruit infestation damage, produces overlapping generations, making chemical control ineffective. Excessive pesticide use causes the "3R" pro... Read full abstract on PubMed →
Alcoholic beverages have been concerned not only for gastronomic delight but also for certain impacts on health, such as obesity, diabetes, and cardiovascular diseases. In this stu... Read full abstract on PubMed →
Acetobacter species are important in food fermentation. But, the properties and functional characteristics of many strains have not been fully known. This study identified a strain... Read full abstract on PubMed →
Osmanthus fragrans has a pleasant aroma, and different varieties have different aromas and colors. This study systematically assessed how the inclusion of various Osmanthus fragran... Read full abstract on PubMed →
Insects use oviposition secretions containing deterrent signals to regulate intra- and interspecific competition and structure resource partitioning; certain Tephritidae display a... Read full abstract on PubMed →
<i>p</i>-Cresol plays a pivotal role in shaping the flavor quality of <i>suansun</i>. This study examined the effect of inoculating <i>Levilactobacillus zymae</i> KUST4216, a high... Read full abstract on PubMed →
The quality differences and underlying reasons of 4 bamboo shoots (<i>dendrocalamus brandisii</i>, <i>dendrocalamus latiflorus</i>, <i>pleioblastus amarus</i>, and <i>phyllostachys... Read full abstract on PubMed →
The off-flavor of pickled bamboo shoots limits consumer acceptance of Luosifen, a Chinese specialty rice noodle. This study systematically explored flavor modulation mechanisms in... Read full abstract on PubMed →
This study developed a combined strategy to mitigate flavor loss in canned bamboo shoots caused high-temperature sterilization. The approach involved reducing sterilization intensi... Read full abstract on PubMed →
Tartary buckwheat (<i>Fagopyrum tataricum</i>), a medicinal and edible crop, is valued for its richness in flavonoids and polyphenols, which confer antioxidant and hypoglycemic act... Read full abstract on PubMed →
Rapeseed meal (RSM), a major agricultural byproduct, is limited in application due to high anti-nutritional factors like glucosinolates, while microbial fermentation can improve it... Read full abstract on PubMed →
This study evaluated the potential of polyols to reduce acrylamide formation in oat cookies while maintaining technological and sensory quality. Erythritol and maltitol were incorp... Read full abstract on PubMed →
The <i>Bacillus</i> strain GB03, the first representative of a group of plant growth-promoting rhizobacteria, now designated <i>Bacillus velezensis</i>, was isolated as <i>Bacillus... Read full abstract on PubMed →
This study compared five sterilization methods; pasteurization (P; 90 °C, 5 min), microwave sterilization (MS; 600 W, 3 min), high-pressure processing (HPP; 450 MPa, 10 min), gamma... 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.