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.
This narrative historical review assesses the relationship between personality traits and the preference for spicy foods. While genetic, cultural, and personality factors have all... Read full abstract on PubMed →
Literature suggests that umami, Maillard reaction, and flavor complexity could contribute to sensorial acceptability of plant-based alternatives, but that was yet to be tested. Two... Read full abstract on PubMed →
Armillaria luteo-virens is a popular culinary ingredient, with its flavor being highly dependent on the cooking procedure. Volatile compounds in Armillaria luteo-virens prepared us... Read full abstract on PubMed →
<h4>Background and aims</h4>Inflammatory bowel disease (IBD) is characterized by intestinal barrier disruption and dysregulated interactions between host immunity and gut microbiot... Read full abstract on PubMed →
Algae exhibit diverse biological activities, and they are also natural resources with the potential for large-scale production. As a result, research on algae has progressed, and t... Read full abstract on PubMed →
Osteoporosis is characterized by low bone mass and microarchitectural deterioration of bone tissue. Lipid metabolism disorders may contribute to osteoporosis in postmenopausal wome... Read full abstract on PubMed →
Acute myeloid leukemia (AML) is an aggressive malignancy of hematopoietic stem and progenitor cells characterized by profound metabolic dysregulation. Pyrimidine biosynthesis has e... Read full abstract on PubMed →
This study aimed to produce the hydrolysates of Xuanwei ham bone using enzymatic hydrolysis assisted by microwave and ultrasound pretreatment. A back propagation artificial neural... Read full abstract on PubMed →
Clostridium butyricum (CB), a commensal gut bacterium with established probiotic properties, has demonstrated therapeutic potential in diverse human and animal pathologies. Despite... Read full abstract on PubMed →
FABP4 (fatty acid-binding protein 4) is a lipid chaperone and secreted adipokine linking dysregulated fatty acid handling with inflammation, cellular stress, and insulin resistance... Read full abstract on PubMed →
Aronia melanocarpa, renowned as the "king of anthocyanins", exhibits pronounced acidity, astringency, and amygdalin-derived bitterness in its berries, severely restricting its food... Read full abstract on PubMed →
This study investigated the potential of exosomes derived from five edible mushrooms (M-ELNs) as a novel natural additive for improving the quality and safety of chicken sausages.... Read full abstract on PubMed →
Timely detection of stipe rot disease is crucial for ensuring the yield and quality of <i>Morchella sextelata</i> (morel). In this study, we propose a volatile-enhanced Fourier tra... Read full abstract on PubMed →
Wild, edible lamb's ear mushrooms (Morchella spp.) are highly nutritious and have a distinctive aroma, making them popular worldwide. This study compared the nutritional compositio... Read full abstract on PubMed →
The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in sorbet samples using with persimmon. Significant amount (22.34% ±1.22) of protein... Read full abstract on PubMed →
The utilization of aquafaba, the cooking water of chickpeas, as a vegan egg-replacer is limited by its beany aroma. To improve its sensory properties, aquafaba was subjected to fer... Read full abstract on PubMed →
Drying is a critical processing step in the production of Camellia nitidissima Chi (CN)-scented tea. We investigated the effects of hot-air drying (HAD) and vacuum freeze-drying (V... Read full abstract on PubMed →
In this study, 10 popular commercial oat milk samples were analyzed for sensory quality and flavor chemistry using the Ideal Profile Method (IPM), electronic nose (E-nose), and gas... Read full abstract on PubMed →
Oat milk is one of the most popular plant-based milk alternatives in today's market. The objective of this study was to identify the sensory drivers of like and dislike for oat mil... Read full abstract on PubMed →
A high-throughput targeted quantification method based on GC-MS/MS was established to determine 156 trace volatile aroma compounds (TVACs) in Sauce-flavor Baijiu. The method showed... 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.