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.
<h4>Introduction</h4>Identifying pathogenic fungi from vegetable is a critical first step in disease management and development of effective plant-based antifungal agent, aligning... Read full abstract on PubMed →
The inoculation timing of starter cultures is a critical factor influencing the quality of fermented foods, yet it remains underexplored. This study evaluated how simultaneous (T1)... Read full abstract on PubMed →
Twenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materia... Read full abstract on PubMed →
An efficient method for the simultaneous extraction of cannabinoids and terpenes from the leaves and flowers of <i>Cannabis sativa</i> L. (var. Felina 32) was developed. Extraction... Read full abstract on PubMed →
This study provides a comprehensive nationwide assessment of explosive residues and their degradation products in French water resources and drinking water, including mainland and... Read full abstract on PubMed →
Sudan dyes, toxic elements, and pesticide residues in spices pose potential health risks through long-term exposure, emphasizing the need for regular monitoring. This study evaluat... Read full abstract on PubMed →
Doping undermines fairness in sports and threatens athlete health, while conventional detection methods like LC-MS and GC-MS face challenges such as complex procedures, matrix inte... Read full abstract on PubMed →
Fluorescence array sensors provide an effective strategy to mitigate the cross-reactivity of single fluorescence materials by exploiting their high dimensionality and exceptional s... Read full abstract on PubMed →
Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contributio... Read full abstract on PubMed →
Wine fermentation and flavour formation are the result of complex biochemical reactions driven by the microbial activity at the influences of multiple scales, of which the regional... Read full abstract on PubMed →
The study aimed to explore the impact of ceramic membrane filtration used to terminate the fermentation process on the aroma of low-alcohol sugarcane fruit wines as compared to tra... Read full abstract on PubMed →
β-Glucosidases are useful for hydrolysis of glycosidically-bound volatiles (GBV), thereby facilitating the release of aroma chemicals from the fruit matrices. In this study, 10 put... Read full abstract on PubMed →
The effects of antioxidants on microbial quality, color, lipid oxidation, fatty acids, odor, and volatile compounds in irradiated spicy chicken were investigated. Chicken meat was... Read full abstract on PubMed →
<title>Abstract</title> <p>Catha edulis (khat) is a psychostimulant plant widely cultivated in Eastern Africa, notably valued for its economic contribution. While its primary alka... Read full abstract on PubMed →
<b>Background:</b><i>Syzygium aromaticum</i> is a tree whose aromatic dried flower buds are known as cloves. When it comes to phenolic chemicals, such as flavonoids, hydroxybenzoic... Read full abstract on PubMed →
UNLABELLED: Vigna umbellata is an important homologous medicinal and food legume, and its fruit is rich in polyphenols. Acidic, alkaline (highest yield) and enzymatic methods were... Read full abstract on PubMed →
Extracts from medicinal and aromatic plants and their mixtures have significant potential for use in the food industry due to their antimicrobial and nutraceutical properties. Acan... Read full abstract on PubMed →
The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and... Read full abstract on PubMed →
4-alkyl-branched chain fatty acids (vBCFAs) are key flavor-impact compounds in mutton and its derived products. Pediococcus acidilactici and Rhizopus oryzae were applied to ferment... Read full abstract on PubMed →
Plants, being immobile, are constantly exposed to various biotic and abiotic stresses, leading to the generation of reactive oxygen species (ROS) which disrupt cellular homeostasis... 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.