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 study investigated the potential of <i>Thymus serpyllum</i> L. and <i>Mentha × piperita</i> L. essential oils (EOs), known for their bioactive properties, as adjunctive treatm... Read full abstract on PubMed →
Dixu tea is one of the characteristic tea germplasm resources of southeastern Yunnan, and is also a precious wild tea germplasm resource. Background: In order to further develop Di... Read full abstract on PubMed →
Chimonanthus praecox var. concolor Mak. flower (CPCMF) is used in some food products, but its key odorants have not been determined. To characterize key odorants in CPCMF, solvent... Read full abstract on PubMed →
Dry hopping enhances hop aroma and flavor stability in beer but often leads to hop waste and filtration losses. This study explores pulsed electric field (PEF) pretreatment as a me... Read full abstract on PubMed →
Orange spiny whitefly (<i>Aleurocanthus spiniferus</i> Quaintance) is a major pest with economic significance to tea plants, as both nymphs and adults suck plant sap and contribute... Read full abstract on PubMed →
Terpenes are critical components of the floral fragrance component in <i>Dendrobium chrysotoxum</i>, synthesized by terpene synthase (TPS). Analysis of the <i>D. chrysotoxum</i> ge... Read full abstract on PubMed →
Plants function within complex ecological communities, relying on chemical signals to mediate interactions with other organisms. The foraging behaviour of insects, such as the inva... Read full abstract on PubMed →
<i>Lepechinia mutica,</i> an endemic species of the Ecuadorian Andes, was studied to identify the seasonal variation in volatile organic compounds emitted from leaves and flowers i... Read full abstract on PubMed →
Drought stress during summer significantly impairs tea quality. This study is the first to systematically investigate the combined effects of pre-harvest drought and shade treatmen... Read full abstract on PubMed →
Leaf color, a vital phenotypic trait, influences the flavor quality of tea. This study investigated the flavor and metabolite profiles of hawk black tea (HBT) processed from leaves... Read full abstract on PubMed →
<i>Cannabis sativa</i> L. is an aromatic medicinal plant with various biologically active classes of compounds such as cannabinoids, polyphenols, and terpenes. Unlike the widely in... Read full abstract on PubMed →
Understanding the complexity of flower scent-a crucial attractant for pollinators and a key factor in ensuring plant reproduction-is an essential ecological task for highly endange... Read full abstract on PubMed →
The sensory quality of black tea is intrinsically linked to cultivar genetics, yet comprehensive characterization of flavor compounds in emerging northern Guangdong black tea (NGBT... Read full abstract on PubMed →
Combining <i>Piper nigrum, Piper retrofractum</i>, and <i>Zingiber officinale</i> var. Rubrum, Trikatu essential oil (TREO) exhibits promise as an inhaled aromatherapy agent with a... Read full abstract on PubMed →
<h4>Background</h4>Black sweet corn is a new corn variety that offers nutritional advantages; however, high water content makes it difficult to preserve. Drying is a widely employe... Read full abstract on PubMed →
Zanthoxylum schinifolium is used traditionally as a herbal medicine and spice and flavouring agent, with its essential oil (Z. schinifolium essential oil [ZEO]) having potential an... Read full abstract on PubMed →
Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volat... Read full abstract on PubMed →
The high-temperature and high-humidity (HTHH, 80 °C, 80 % relative humidity) environment has altered the characteristics and flavor of raw Pu-erh tea after 5 days of treatment. The... Read full abstract on PubMed →
Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety fo... Read full abstract on PubMed →
IntroductionLemongrass (Cymbopogon spp.) is an aromatic grass species known for its adaptability to a wide range of agro-climatic conditions. Degraded lands, such as riverbed is pr... 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.