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 characteristic aroma of Chinese black tea (BT) produced in summer usually lacks intensity and persistence, reducing consumer acceptance and market demand. Strobilanthes tonkine... Read full abstract on PubMed →
Corn kernels were soaked with different selenium (Se) solutions (0, 12 or 24 mg Na2SeO3/L), sprouted for different times and then lime-cooked for the pilot plant production of tort... Read full abstract on PubMed →
<h4>Background</h4>To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains w... Read full abstract on PubMed →
The enantiomeric contents of 2-pentanol of Baijiu were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-mass spectrometry (GC-MS) using β-cyclodextrin as... Read full abstract on PubMed →
In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon (Cucumis Melo var. Inodorus, Yellow Canary type) were investigated. Thi... Read full abstract on PubMed →
Rectal gland volatiles are key mediators of sexual interactions in tephritid fruit flies. We used solid-phase microextraction (SPME) plus gas chromatography-mass spectrometry (GC-M... Read full abstract on PubMed →
Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear. Vol... Read full abstract on PubMed →
To explore the potential application of non-<i>Saccharomyces</i> yeasts screened from Baijiu fermentation environment in winemaking, the effect of four Baijiu non-<i>Saccharomyces<... Read full abstract on PubMed →
Food Chemistry 382 (2022) 132359Available online 7 February 20220308-8146/© 2022 Elsevier Ltd. All rights reserved.1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of... Read full abstract on PubMed →
Zearalenone (ZEN) contamination in food and feed is prevalent and has severe effects on humans and animals post-consumption. Therefore, a sensitive, specific, rapid, and reliable m... Read full abstract on PubMed →
Diols encompass important bulk and fine chemicals for the chemical, pharmaceutical and cosmetic industries. During the past decades, biological production of C3-C5 diols from renew... Read full abstract on PubMed →
The aim of this study was to determine the effects of defoliation performed in the Babica red grape variety on the volatile compounds in produced wine. Three treatments were perfor... Read full abstract on PubMed →
<h4>Background</h4>Volatile compounds in breastmilk (BM) likely influence flavor learning and, through the cephalic phase response, metabolism, and digestion. Little is known about... Read full abstract on PubMed →
PurposeThe paper aims to throw light on the interactions taking place between the different chemical compositions at various temperatures. P-methylacetophenone is a polar dissolvab... Read full abstract on PubMed →
Avocados (<i>Persea americana</i> Mill.) are one of the crops with the highest water footprints in Chile and the production is at risk due to severe and frequent droughts. The curr... Read full abstract on PubMed →
The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate cha... Read full abstract on PubMed →
The yeast Yarrowia lipolytica is well known for its versatile production of metabolites from various substrates, but, although isolated from, e.g., wild-fermented Belgian Sour beer... Read full abstract on PubMed →
Astaxanthin is a ketocarotenoid, super antioxidant molecule. It has higher antioxidant activity than a range of carotenoids, thus has applications in cosmetics, aquaculture, nutrac... Read full abstract on PubMed →
Flavor (odor and taste) have a significant role in the consumer's acceptance, and volatile compounds are responsible for the odor of apricots. In the present work, headspace solid-... Read full abstract on PubMed →
The deeply oxidized pork fat (PF) is the key in the production of Chi-aroma Baijiu, a Chinese distilled spirit. Previous studies have not proposed an integrated method to promote l... 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.