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.
The reduction in mineral fertilizer usage is crucial to the production of medicinal and aromatic products for safety and health purposes. Presently, nanotechnology and the utilizat... Read full abstract on PubMed →
BACKGROUND: Most Phalaenopsis cultivars have almost no aroma, with a few exceptions. Phalaenopsis presents significant challenges in fragrance breeding due to its weak aroma and lo... Read full abstract on PubMed →
BACKGROUND: Flowers can be a source of essential oils used in the manufacture of substances with high economic value. The ethylene response factor (ERF) gene family plays a key rol... Read full abstract on PubMed →
<h4>Background: </h4> Atopic dermatitis (AD) is a chronic inflammatory skin condition characterized by pruritus and skin barrier dysfunction. This study aims to evaluate the therap... Read full abstract on PubMed →
An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers' preferences... Read full abstract on PubMed →
The composition of grape berries, and consequently wine characteristics, can be deeply modified by late harvest (LH) or withering (W). Alternatively, a practice called "Poly Double... Read full abstract on PubMed →
Chardonnay is one of the most popular white grape wine varieties in the world, but this wine lacks typical aroma, considered a sensory defect. Our research group identified a Chard... Read full abstract on PubMed →
BACKGROUND: Insects use odor detection to sense their surroundings. Use of volatile compounds, such as essential oils (EOs) of plants, to repel pests and disrupt their olfaction-dr... Read full abstract on PubMed →
Hemerocallis L. possesses abundant germplasm resources and holds significant value in terms of ornamental, edible, and medicinal aspects. However, the quality characteristics vary... Read full abstract on PubMed →
BACKGROUND: A variety of environmental factors can disrupt biotic interactions between plants, insects and soil microorganisms with consequences for agricultural management and pro... Read full abstract on PubMed →
<i>Lippia alba</i> (Mill.) N.E. Brown (Verbenaceae), popularly known as "erva cidreira", is one of the most used plants in Brazilian folk medicine. The species has several chemotyp... Read full abstract on PubMed →
The fermentation characteristics and aroma-producing properties of Lactobacilli could influence the flavour quality of fermented milk, an important influencing factor of consumers'... Read full abstract on PubMed →
Taiping Houkui (TPHK) is prevalent green tea in China, its flavor quality is significantly influenced by different production regions. However, the key flavor compounds responsible... Read full abstract on PubMed →
Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an impro... Read full abstract on PubMed →
The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic f... Read full abstract on PubMed →
Essential oils are secondary metabolites in plants with a variety of biological activities. The flavor and quality of <i>Zanthoxylum armatum</i> DC. are mainly determined by the es... Read full abstract on PubMed →
<h4>Background</h4>Zanthoxylum bungeanum Maxim. is widely distributed across China, and the aroma of its peel is primarily determined by its volatile components. In this study, we... Read full abstract on PubMed →
<i>Lantana camara</i> is weed with a wide range of chemical constituents, including primary and secondary metabolites such as alkaloids, flavonoids, tannins, saponins, and terpenoi... Read full abstract on PubMed →
Geranium (Pelargonium graveolens) is known for being an aromatic plant rich in bioactive compounds with antibacterial properties. In this study, geranium essential oil (GEO) was ex... Read full abstract on PubMed →
<title>Abstract</title> <p>Monoterpenes were the most abundant terpenes in grapes and contribute significantly to quality control in table and wine grapes. Most inheritance resear... 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.