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 effect of the QTL involved in climacteric ripening ETHQB3.5 on the fruit VOC composition was studied using a set of Near-Isogenic Lines (NILs) containing overlapping introgress... Read full abstract on PubMed →
Epidemiological evidence shows that residential proximity to greenspaces is associated with lower risk of all-cause and cardiovascular mortality; however, the mechanism(s) underlyi... Read full abstract on PubMed →
To investigate the differences in the types and relative contents of refrigerated volatile flavor substances between 'Chitose' and 'Ji Tian No.1' cherry tomatoes, the effect of col... Read full abstract on PubMed →
Radix <i>Vicatia thibetica</i> de Boiss (RVT) is locally known as "Xigui" or "Dujiao-danggui" in Tibetan medicine and is often used as a substitute for Radix <i>Angelica sinensis</... Read full abstract on PubMed →
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted me... Read full abstract on PubMed →
Profiling of metabolites that confer bitter taste and flavor to cucumber products is necessary to produce preferred products. In this study, cucurbitacins A, B, C, D, E, and I and... Read full abstract on PubMed →
Deep-frying of food is a common cooking technique causing thermal oxidation of fatty acids (FA). Here, we investigated for the first time the formation of hydroxy-, epoxy- and dihy... Read full abstract on PubMed →
Although most carotenoids in fruits and vegetables exist as the all-E-isomers, several carotenoids accumulated in the skin exist as the Z-isomers. However, the differences in the s... Read full abstract on PubMed →
Burdocks have diverse nutritional and pharmacological functions, but their unique odor is unwelcome. Here, the effect and mechanism of lactic acid bacteria fermentation on the off-... Read full abstract on PubMed →
: A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produc... Read full abstract on PubMed →
The unclear effects of microwaves, as a greener alternative to hot air, on sensory perception, aroma, and hazardous components of sesame oil were investigated. Microwaves (900 W, 6... Read full abstract on PubMed →
Capsaicin stress, along with salt stress, could be considered the main stressors for lactic acid bacteria in traditional fermented pepper products. Until now, insufficient attentio... Read full abstract on PubMed →
Three candidate starter strains-Aspergillus oryzae SNU-G, Mucor sp. KACC 46077, and Rhizopus oryzae KACC 40256-were inoculated into soybean, as individual strains or in combination... Read full abstract on PubMed →
Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for ma... Read full abstract on PubMed →
BACKGROUND The extracted proteins from alternative animal origins tend to present strong off-flavor perception due to physico-chemical interactions of coextracted off-flavor compou... Read full abstract on PubMed →
Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in f... Read full abstract on PubMed →
The vast majority of fly-pollinated <i>Bulbophyllum</i> species use a combination of visual and olfactory clues to mimic food sources and brood/oviposition sites of pollinators. Th... Read full abstract on PubMed →
The <i>Agastache</i> genus is part of the <i>Lamiaceae</i> family and is native to North America, while one species, <i>Agastache rugosa</i> (<i>A. rugosa</i>), is native to East A... Read full abstract on PubMed →
A variety of volatile organic compounds (VOCs) are produced and emitted by the human body every day. The identity and concentration of these VOCs reflect an individual's metabolic... Read full abstract on PubMed →
To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detectio... 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.