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.
Mood foods affect emotion and cognition largely through flavor and other sensory properties, with citrus essential oils (EOs) representing key functional ingredients. Nevertheless,... Read full abstract on PubMed →
<title>Abstract</title> <p> Bumblebees are important pollinators of wild and crop plants, among them the Styrian oil pumpkin ( <italic>Cucurbita pepo</italic> subsp. <italic>p... Read full abstract on PubMed →
Peru is currently distinguished by its remarkable biodiversity, which is characterized by a high level of endemism and a wide array of ecological niches. In the context of biodiver... Read full abstract on PubMed →
<i>Botrytis cinerea</i> Pers., the causal agent of grey mould, causes major economic losses in viticulture by reducing grape and wine quality and yield. Antagonistic yeasts that re... Read full abstract on PubMed →
This research study assessed the applicability of supercritical fluid extraction (SFE) to the valorization of lemon peels, a vegetable by-product derived from Citrus fruits, to ass... Read full abstract on PubMed →
Recently, non-Saccharomyces yeasts have been used in beer brewing to enhance the flavor complexity and highlight the unique flavor. Wickerhamomyces anomalus M3 with high β-glucosid... Read full abstract on PubMed →
Coriander is a multipurpose medicinal and aromatic plant whose economic value is determined by seed yield and chemical profile of its essential and fixed oils. In the Mediterranean... Read full abstract on PubMed →
Grade and cultivar are the important factors influencing white tea quality, but their relative metabolic contributions are not fully understood. Twelve white tea samples representi... Read full abstract on PubMed →
In the food industry, the preparation of pineapple (Ananas comosus (L.), AC) powder has mainly relied on traditional juice extraction, drying and granulation, resulting in a signif... Read full abstract on PubMed →
Pile fermentation is a crucial process for developing the characteristic mellow taste and aged aroma of dark tea, yet the internal quality transformation mechanism of this process... Read full abstract on PubMed →
Black tea is popular among consumers for its unique aromas. To identify the characteristic aroma compounds of sweet floral flavored black tea, this study employed solvent-assisted... Read full abstract on PubMed →
In the present study, the yield, chemical composition, and biological activities of <i>Lavandula angustifolia</i> flower essential oil (LAFEO) and leaves (LALEO) under different sh... Read full abstract on PubMed →
<i>Chloranthus spicatus</i> is a characteristic fragrant flower resource, but its industrial utilization is limited by suboptimal drying technologies for aroma preservation. The ef... Read full abstract on PubMed →
The essential oils obtained by steam distillation of leaves of <i>Piper</i> species have found several applications in bioeconomy due to their various biological properties. Nevert... Read full abstract on PubMed →
<h4>Background</h4>Vector-borne diseases are still responsible for the deaths of one million people worldwide every year, particularly in African countries. Plans to combat this wo... Read full abstract on PubMed →
The sweetness of Keemun black tea (KBT) is a critical determinant of its overall sensory quality. This study used sensory analysis to quantitate the sweet odor and flavor of KBT. T... Read full abstract on PubMed →
Tea is mainly produced with spring tea leaves. Summer and autumn tea leaves, characterized by a bitter and astringent taste, are usually discarded. Here, they were turned into osma... Read full abstract on PubMed →
Lamiaceae and Asteraceae plant species have been widely used in Mediterranean ethnomedicine for gastrointestinal disorders. They are also known for their antioxidant, anti-inflamma... Read full abstract on PubMed →
The utilization of white champaca ( Michelia alba D. C.) is largely dictated by the physical state of its flowers (fresh or dried), which significantly impacts aroma characterist... Read full abstract on PubMed →
To address issues of water resource waste, nutrient loss, and unstable natural fermentation flavor in traditional high-salt fermented chili, this study isolated and screened aroma-... 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.