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.
<i>Zhayu</i> is a type of traditional fermented fish product in China that is made through the fermentation of salted fish with a mixture of cereals and spices. Inoculation ferment... Read full abstract on PubMed →
Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processe... Read full abstract on PubMed →
According to industry estimates, approximately 7 billion day-old male chicks are disposed of annually worldwide because they are not of use to the layer industry. A practical proce... Read full abstract on PubMed →
The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern... Read full abstract on PubMed →
Sexually transmitted infections (STIs) are a public health problem worldwide, and current diagnostic methods have certain limitations. In recent years, volatile organic compounds (... Read full abstract on PubMed →
Citation: Marín-San Román, S.;Pérez-Álvarez, E.P.; Sáenz de Urturi,I.; Parra-Torrejón, B.; Ramírez-Rodríguez, G.B.; Delgado-López,J.M.; Garde-Cerdán, T. Changes onGrape Aroma Compo... Read full abstract on PubMed →
<i>Bacillus</i> species produce different classes of antimicrobial and antioxidant substances: peptides or proteins with different structural compositions and molecular masses and... Read full abstract on PubMed →
Microorganisms living in and on macroorganisms may produce microbial volatile compounds (mVOCs) that characterise organismal odours. The mVOCs might thereby provide a reliable cue... Read full abstract on PubMed →
Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UH... Read full abstract on PubMed →
To systematically and comprehensively investigate the metabolic characteristics of coloring substances and floral aroma substances in <i>Camellia oleifera</i> petals with different... Read full abstract on PubMed →
Gonystylus bancanus wood or ramin wood has been generally known as a source of agarwood (gaharu) bouya, a kind of agarwood inferior type, or under the exported trading name of aeto... Read full abstract on PubMed →
<h4>Background</h4>The present study aimed to investigate the changes in volatile components and metabolites of Dendrobium officinale (D. officinale) juice fermented with starter c... Read full abstract on PubMed →
We report here "sandwich"-diimine copper complex-catalyzed trifluoroethylation and pentafluoropropylation of unactivated C(sp<sup>3</sup> )-H bonds in alkyl esters, halides, and pr... Read full abstract on PubMed →
This investigation aims to elucidate the roles of lipids on the volatilome evolution of postmortem lamb and its possible modulated mechanism behind. Firstly, the physicochemical pr... Read full abstract on PubMed →
Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of mill... Read full abstract on PubMed →
The present work aims to evaluate the roles of methyl jasmonate (MeJA) in the formation of volatile organic compounds (VOC) from grape tomatoes during ripening. Fruits were treated... Read full abstract on PubMed →
Aroma types of green teas associate with their commercial prices and consumer acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas. However, the... Read full abstract on PubMed →
Polyurethanes (PURs) are versatile polymers used in a wide variety of fields, such as the medical, automotive, textile, thermal insulation, and coating industries as well as many e... Read full abstract on PubMed →
Cytidine deaminases (CDAs) catalyze the hydrolytic deamination of cytidine and 2'-deoxycytidine to uridine and 2'-deoxyuridine. Here, we report that prokaryotic homo-tetrameric CDA... Read full abstract on PubMed →
Silver carp (<i>Hypophthalmichthys molitrix</i>) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and... 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.