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.
Lavandin essential oil (LEO) (<i>Lavandula</i> × <i>intermedia</i>) is a high-yielding aromatic product with broad bioactive potential, but its direct application is hindered by it... Read full abstract on PubMed →
The distinctive flavor of oolong tea is derived from its complex processing techniques. In this study, comprehensive untargeted metabolomics were applied to investigate the effects... Read full abstract on PubMed →
To explore the dynamic changes in ‘Round leaf’ jasmine tea (RT) during the scenting process, targeted metabolomics and HS-SPME-GC–MS were used to identify the non-volatile and vola... Read full abstract on PubMed →
Huangshan Maofeng (HSMF) is a famous baked green tea from the Anhui Province of China, known for its "clean and fresh" flavor. Zhejiang, another major tea-producing province, focus... Read full abstract on PubMed →
Gardenia black tea (GBT) is a prized Chinese scented tea, renowned for its pleasant aroma. However, the influence of repeated scenting rounds on its volatile profile remains poorly... Read full abstract on PubMed →
Horchata lojana is a traditional beverage from Loja, Ecuador, made from a blend of medicinal and aromatic plants known for their health benefits. Despite its cultural and nutrition... Read full abstract on PubMed →
This study analyzed volatile compounds in twelve Xinjiang Ili honeys using gas chromatography-ion mobility spectrometry (GC-IMS), comprehensive two-dimensional gas chromatography-t... Read full abstract on PubMed →
Summer-autumn green tea (SAGT) is a high-yield green tea often compromised by pronounced bitterness, astringency and a weak aroma, which severely limit its consumer acceptability a... Read full abstract on PubMed →
High-aroma Camellia sinensis cultivars Jinguanyin and Jinmudan are usually used to make black tea and lightly fermented oolong tea. The Oolong tea produced has a rich, lingering ar... Read full abstract on PubMed →
Light-fermented sour tea (ST) was produced by fermenting the Yunnan large-leaf variety of sun-dried green tea (GT) with Aspergillus niger RAF106. The flavor characteristics of both... Read full abstract on PubMed →
This study presents the first comprehensive sensory-guided investigation into the odor-active compounds of dried hemp (<i>Cannabis sativa</i> L.) flowers. Using gas chromatography-... Read full abstract on PubMed →
To investigate the flavour evolution mechanism of raw Pu-erh tea (RPT) during storage, the volatile and non-volatile compounds of RPT with different storage years (1-10 years) from... Read full abstract on PubMed →
Stewing is a traditional processing method, commonly used for crayfish meat (<i>Procambarus clarkii</i>). In this study, we used a novel method called quantitative marinating (QM)... Read full abstract on PubMed →
High-pressure carbon dioxide (HPCD) has been widely used in the extraction of high-quality bioactive compounds. The flavor profiles of cold brew coffee (CBC) prepared by HPCD, trad... Read full abstract on PubMed →
In this study, four Bacillus spp. (i.e., Bacillus oleronius YC-1, Bacillus velezensis YC-2, Bacillus subtilis YC-3, and Bacillus siamensis YC-4) isolated from the processing of Fu... Read full abstract on PubMed →
Flavor is a critical quality of cacao beans and is significantly influenced by the genotype. Relying solely on sensory evaluation to describe the complex flavors of different cacao... Read full abstract on PubMed →
Spreading, the preliminary step in the production of green tea, is crucial for achieving superior tea quality. This study investigated the effects of spreading on the sensory quali... Read full abstract on PubMed →
To investigate the characteristic flavor compounds and their differences in commercially available cherry wines, this study employed headspace solid-phase microextraction combined... Read full abstract on PubMed →
The study characterized the essential oils of eight aromatic medicinal plants (<i>Tagetes filifolia</i>, <i>Aloysia citrodora</i>, <i>Cymbopogon citratus</i>, <i>Eucalyptus globulu... Read full abstract on PubMed →
The growing demand for healthy and sensorially pleasing foods is accompanied by increasing sustainability concerns among consumers and industry. Therefore, exploring native and und... 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.