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.
<h4>Background</h4>The increasing demand for healthier and more sustainable foods has driven the reformulation of bakery products using alternative ingredients. Sacha inchi (Pluken... Read full abstract on PubMed →
Despite advances in alternative proteins, it remains unclear whether novel plant proteins can achieve high nutritional digestibility, safety, and meat-like flavor. Therefore, this... Read full abstract on PubMed →
Fragrant sunflower seed oil (FSO) is renowned for its distinctive flavor profile; however, the mechanistic relationships between its characteristic aroma compounds and their endoge... Read full abstract on PubMed →
Seaweed is increasingly recognized as a multifunctional ingredient in confectionery products, owing to its exceptional nutritional profile, functional properties, and environmental... Read full abstract on PubMed →
Yeasts play a vital role in food fermentation processes, where their viability, stress tolerance, and metabolic performance directly influence product quality and process efficienc... Read full abstract on PubMed →
To explore the effects of irradiation and fermentation on the flavor of cherry juice, this study characterized the volatile components of cherry juice by gas chromatography-mass sp... Read full abstract on PubMed →
This review focuses on chemesthetic perception (i.e., pungency, tingling, and astringency) in extra virgin olive oil (EVOO), with particular attention to the sensory mechanisms und... Read full abstract on PubMed →
Black pepper is a complex spice; its aroma reflects its geographical origin, chemical composition, and distinct characteristics. While gas chromatography-mass spectrometry (GC-MS)... Read full abstract on PubMed →
The aroma profile of Sichuan pepper oleoresin (SPO), a potent flavoring agent, varies significantly with geographical origin, but key volatile organic compounds (VOCs) defining the... Read full abstract on PubMed →
<h4>Background</h4>Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit mi... Read full abstract on PubMed →
This study aimed to evaluate the consumer acceptance test, purchase intention, and physicochemical and technological properties of cooked plant-based burgers formulated with sorghu... Read full abstract on PubMed →
Tree age is an important but under-explored factor influencing the chemical quality of Citrus reticulata 'Chachiensis' peel (Chenpi). Peels from 5, 20 and 40-year-old trees were an... Read full abstract on PubMed →
Medium-milled rice is increasingly valued for its health benefits and distinctive aroma, which differs from that of white rice because differences in milling degree modify the cont... Read full abstract on PubMed →
Drying critically impacts protein structure and function. Sea buckthorn peptide industrialization is challenged by preserving structural integrity and bioactivity during drying, as... Read full abstract on PubMed →
<i>Androctonus finitimus</i> (Pocock, 1897; Scorpiones: Buthidae) is a highly venomous scorpion species that poses a substantial threat to humans and livestock, often resulting in... Read full abstract on PubMed →
Freekeh, a traditional Middle Eastern cereal derived from wheat, is gaining global recognition as a climate-resilient, nutrient-dense alternative to commonly consumed staples such... Read full abstract on PubMed →
This study involved 15 lactating cows during three consecutive periods of 21 days each with transition phases of 12 days. Three isonitrogenous and isoenergetic diets (14.5% CP; 38.... Read full abstract on PubMed →
This study aimed to elucidate differences between the commercial starter culture (CK) and traditional starters from different Tibetan regions (Gannan (GN), Qinghai (QH), Tibet (XZ)... Read full abstract on PubMed →
Volatile organic compounds (VOCs) play a crucial role in cocoa fermentation, shaping its final aromatic profile. The aim of this research was to identify the volatile compounds pro... Read full abstract on PubMed →
Although irradiation technology is increasingly adopted for meat preservation, its molecular-level effects on beef flavor remain insufficiently characterized. This study employed e... 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.