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.
Beiwudu Hulatang, a traditional Chinese culinary delicacy, is valued for its complex flavor profile; however, its characteristic aroma compounds and the determinants of sensory qua... Read full abstract on PubMed →
The domestication of crops leads to profound changes on plant phenotypes, yet its effects on floral traits mediating plant-pollinator interactions remain poorly understood. Floral... Read full abstract on PubMed →
This study investigates the chemical profiling of Croatian whisky using advanced analytical techniques: Solid-phase microextraction followed by gas chromatography coupled to mass s... Read full abstract on PubMed →
Fermentation is a key process in the production of Keemun black tea (KBT), and oxygen, time, temperature, and humidity are key factors affecting black tea fermentation. However, th... Read full abstract on PubMed →
The flavor profile of white tea emerges from the natural biochemical composition of its tender leaves, a delicate balance profoundly shaped by seasonal growing conditions and tea c... Read full abstract on PubMed →
Carotenoids are not only key photosynthetic pigments but also play a key role in shaping the flavor characteristics of tea. Finding out the dynamic changes of carotenoids in tea is... Read full abstract on PubMed →
Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the ke... Read full abstract on PubMed →
<h4>Introduction</h4>The genus <i>Citrus</i> comprises a large number of economically important fruit crops. They are recognized globally as functional foods and in the food, pharm... Read full abstract on PubMed →
This study investigated flavor loss in sweet orange 'Newhall' during storage under heat treatment (HT), salicylic acid (SA), 1-methylcyclopropene (1-MCP), and regular air storage a... Read full abstract on PubMed →
<b>Background:</b> Cytochrome P450 (CYP450) enzymes play a central role in the metabolism of xenobiotics, including plant-derived compounds such as terpenoids. <b>Objectives</b>: T... Read full abstract on PubMed →
Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve <i>Saccharomyces</i> and non-<i>Saccharomyces</i> yeasts were evaluat... Read full abstract on PubMed →
Bumblebees are important pollinating insects in crop pollination. Chemical attractants can effectively improve the flower-visiting efficiency of bumblebees, thereby increasing blue... Read full abstract on PubMed →
Knowing the content, compound, and key odor of volatile oil in the fruit of prickly ash during the development is important for improving product quality and determining a suitable... Read full abstract on PubMed →
BACKGROUND: Panama Geisha is a high-valued coffee in the specialty coffee industry. Floral, citrus and bergamot are key aromas associated with its value. The flavor chemistry behin... Read full abstract on PubMed →
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of S... Read full abstract on PubMed →
Pasteurization may alter beer flavor and aroma, as heat treatment can diminish freshness. Previous studies reported only minor effects, but focused exclusively on lightly hopped be... Read full abstract on PubMed →
Fermented Chinese Artichoke, a traditional Chinese fermented vegetable, has a distinctive flavor profile shaped by its fermentation process. This study applied flavoromics, metagen... Read full abstract on PubMed →
<h4>Background</h4>Hedychium coronarium is highly valued for its intense fragrance, which may be influenced by the expression of microRNAs (miRNAs). miRNAs are a class of small RNA... Read full abstract on PubMed →
The majority of aroma precursors in grapes exist as odorless glycosidic conjugates, which can be hydrolyzed by <i>β</i>-glucosidase to release free volatile aroma compounds, thereb... Read full abstract on PubMed →
Pomelo flowers (PFs) enhance the flavor diversity of green tea (GT) and reduce resource wastage, but the aroma-enhancing mechanism was unclear. In this study, electronic-nose and e... 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.