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.
Fermented soybean products are gaining attention in the food industry owing to their nutritive value and health benefits. In this study, we performed genomic analysis and physiolog... Read full abstract on PubMed →
The production of volatile organic compounds (VOCs) represents a promising strategy of plant-beneficial bacteria to control soil-borne phytopathogens. <i>Pseudomonas</i> sp. PICF6... Read full abstract on PubMed →
The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality <i>via</i> effects on aroma by comparing the diversity of Chinese local... Read full abstract on PubMed →
Foods containing chestnuts (<i>Castanea mollissima</i> Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits. In this study, w... Read full abstract on PubMed →
Geo-authentic herbs refer to medicinal materials produced in a specific region with superior quality. <i>Stephania tetrandra</i> S. Moore (<i>S. tetrandra</i>) is cultivated in man... Read full abstract on PubMed →
<h4>Objective</h4>For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect... Read full abstract on PubMed →
Mullet roe is a popular global delicacy that derives its unique roasted flavor from several odors, including savory, rich, salty, and fishy attributes. Despite the nutritional sign... Read full abstract on PubMed →
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. T... Read full abstract on PubMed →
In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum... Read full abstract on PubMed →
The use of yeast as a protein source was investigated in broiler chicken diets on carcass quality, storage stability, and metabolite changes in leg meat. Male Ross 308 chickens (n... Read full abstract on PubMed →
<h4>Importance</h4> Breath analysis has been explored as a non-invasive means to detect COVID-19. However, the impact of the emerging variants such as Omicron on the exhaled breath... Read full abstract on PubMed →
The feasibility of early disease detection in potato seeds storage monitoring of volatile organic compounds (VOCs) and plant physiological markers was evaluated using 10 fungal and... Read full abstract on PubMed →
* Corresponding author: Antonio Randazzoemail: [email protected] / Volume 19 - 2022 / pages 63-74https://doi.org/10.31025/2611-4135/2022.15188 © 2021 Cisa Publisher... Read full abstract on PubMed →
This study focused on the examination of the volatile compounds and fragrance properties of the young and mature fruit of Docynia delavayi. Headspace solid-phase microextraction co... Read full abstract on PubMed →
Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level.... Read full abstract on PubMed →
The development of new materials environmentally friendly has become an important market niche for the food industry. The agro-industrial wastes and by-products can be an alternat... Read full abstract on PubMed →
In this study, the seed kernels of Nutmeg (Myristica fragrans) were pretreated with partially purified pectinase (PPP) prior to hydrodistillation to enhance the extraction of essen... Read full abstract on PubMed →
In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two <i>Lactobacillus helveticus</i> strains, ZF22 and TR1-1-3, with potent... Read full abstract on PubMed →
Floral scent is vital for pollinator attraction and varies among and within plant species. However, little is known about how inter-individual variation in floral scent affects the... Read full abstract on PubMed →
Insect-pollinated plants often release complex mixtures of floral scents to attract their pollinators. Yet scent compounds eliciting physiological or behavioural responses in polli... 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.