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.
Natural traditional medicine extensively uses certain terpenes and gives plants their flavor, aroma, and color. Treatments for bacterial infections, malaria, and cardiovascular dis... Read full abstract on PubMed →
Glycosidically bound linalool plays important roles in the formation of excellent tea flavor, while their enantiomeric distribution in teas and the actual transformations with free... Read full abstract on PubMed →
The deterpenation of citrus essential oils (CEO) is crucial in many industries to promote the stability and preserve the organoleptic properties of the final product, improving con... Read full abstract on PubMed →
Understanding the nutritional interplay among plants, pests, and natural enemies is essential for sustainable pest management. Enhancing the efficiency of natural enemies, such as... Read full abstract on PubMed →
Volatile components in red orange essential oil extracted by two cold pressing processes (cup pressing and lime method) were analyzed by gas chromatography quadrupole time-of-fligh... Read full abstract on PubMed →
Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify and describe the key aroma components of three repre... Read full abstract on PubMed →
To explore the effects of different withering methods on the quality of Congou black tea, this study focused on five different withering methods: natural withering, warm-air wither... Read full abstract on PubMed →
The aroma of citrus is among the most appealing natural flavors. ‘Huyou’ (HY) is a hybrid citrus with a unique flavor compared to grapefruit (GF), but few studies have analyzed its... Read full abstract on PubMed →
The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the <i>in vitro</i> and <i>in vivo</i> antifungal effect against <i>Lasiodiplodi... Read full abstract on PubMed →
Sweet basil (Ocimum basilicum L.), of the Lamiaceae family, has long been a popular culinary and medicinal herb. However, the composition of the essential oil varies markedly betwe... Read full abstract on PubMed →
The choice of basil (Ocimum basilicum L.) genotypes determines key attributes such as yield, flavor, and adaptability, contributing significantly to the overall success and sustain... Read full abstract on PubMed →
Fresh and dry leaves of <i>Aiouea montana</i> (Sw.) R. Rohde (Lauraceae) produced, in a quite high yield (0.88% and 1.60%, respectively), an unpleasantly smelling essential oil. Th... Read full abstract on PubMed →
Plant herbivore interactions have long been recognized as a complex interplay influenced by various factors, including plant volatile emissions. Understanding the role of these vol... Read full abstract on PubMed →
Terpenes, one of the secondary metabolites produced by plants, have diverse physiological functions. They are volatile compounds with physiological bioactivities (e.g., insect repe... Read full abstract on PubMed →
Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT a... Read full abstract on PubMed →
The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold b... Read full abstract on PubMed →
The pile-up processing has a great impact on the flavor of white tea. To investigate the effects of the volatile accumulation of white tea with different piling thickness treatment... Read full abstract on PubMed →
The present study investigates the presence of α-terpinyl ethyl ether in wine and gives insights on the chemical processes leading to its formation. The analytical determination of... Read full abstract on PubMed →
Geographical regions profoundly influence the flavor characteristics of Congou black tea (CBT). In this study, 35 CBT samples from 7 geographical regions were comprehensively chara... Read full abstract on PubMed →
To explore the differences in the quality and volatiles of 10 kinds of commercial butter hotpot base, the basic physicochemical indexes of hotpot base were determined. The volatile... 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.