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 effects of Thymus vulgaris extract (TVE) and probiotic (Protexin) on Arian broiler chickens fed low protein diets over 42 days. The 2 × 3 factorial expe... Read full abstract on PubMed →
Lavandula angustifolia is an economically important plant containing essential oil. In the present study, the chemical composition, biological activities and genotoxicity of Lavend... Read full abstract on PubMed →
Niangniang tea is typically processed using a two-stage bunch-drying process, which gives it distinct floral aroma characteristics. This study investigated the impact of the two-st... Read full abstract on PubMed →
Camellia nanchuanica (NC) black tea has garnered attention for it's appealing sweet taste and aroma. Previously, phloridzin was identified as the key sweet taste compound in NC bla... Read full abstract on PubMed →
HMGR is a crucial enzyme in the biosynthesis of terpenoids. We cloned <i>FaHMGR</i> and found that <i>FaHMGR</i> expression in fruit was significantly higher than other tissues, es... Read full abstract on PubMed →
Abstract Wooden barrels are traditionally used for aging alcoholic beverages. We decided to use different types of wood chips (pear, cherry, walnut, medium roasted oak and heavily... Read full abstract on PubMed →
The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the... Read full abstract on PubMed →
Commercial black teas vary widely, yet the formation mechanisms of their distinct flavors remain unclear. Here, five different varieties of black teas with medium commercial qualit... Read full abstract on PubMed →
Congou black tea has garnered significant interest among customers because of its distinctive floral-fruity aroma. To determine the differences in characteristic volatile compounds... Read full abstract on PubMed →
The new superior fresh apple varieties "Qin Cui" and "Qin Mi" cultivated in recent years are highly appreciated for their unique flavors, but their key aroma-active compounds have... Read full abstract on PubMed →
This study presents the comparative and preliminary phytochemical analysis of essential oils extracted from 5 different <i>Ocimum</i> species, including <i>Ocimum basilicum</i> Lin... Read full abstract on PubMed →
<h4>Background</h4>Roasting conditions significantly influence the sensory profile of Hubei strip-shaped green tea (HSSGT).<h4>Methods</h4>This study examined the effects of roast... Read full abstract on PubMed →
Strawberry (Fragaria × ananassa) is an important horticultural crop and is highly nutritious and valuable. However, several molecular mechanisms on the biosynthesis and metabolism... Read full abstract on PubMed →
This study evaluated the effects of tamarind pulp addition at different processing stages and concentrations on the physicochemical, volatile, bioactive, and sensory characteristic... Read full abstract on PubMed →
To optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by... Read full abstract on PubMed →
The composition of an essential oil (EO) depends on both the plant’s genetic constitution and environmental factors. In this study, the leaves of female bay laurel (Laurus nobilis... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are key determinants of tea quality, yet their large-scale variation among diverse germplasms has not been systematically characterized. In this s... Read full abstract on PubMed →
This study provided theoretical support for the quality evaluation, harvesting and storage of Satsuma mandarin. This study characterized volatile compounds in three cultivars (Kame... Read full abstract on PubMed →
Chongqing Old Rose is an ancient edible rose variety native to Chongqing, China, but is under-reported. Further evidence is required to fully establish its potential benefits. The... Read full abstract on PubMed →
To elucidate the regional flavor characteristics of sun-dried green tea (SDT) and their underlying influencing factors, a comprehensive analysis was conducted using metabolomics an... 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.