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.
Recently, there has been a growing interest in the biocontrol activity of volatile organic compounds (VOCs) produced by microorganisms. This study specifically focuses on the effec... Read full abstract on PubMed →
To investigate the effect of horsetail extract containing high silicon on morphological traits, growth, content, and compositions of essential oil of sweet basil (Ocimum basilicum... Read full abstract on PubMed →
To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health,... Read full abstract on PubMed →
Theobroma grandiflorum (copoazu) is a plant native to South America that is cultivated in countries within the Amazon region. Its phytochemical composition imparts characteristic o... Read full abstract on PubMed →
Essential oils (EOs) and plant extracts, rich in beneficial chemical compounds, have diverse applications in medicine, food, cosmetics, and agriculture. This study investigates the... Read full abstract on PubMed →
<i>Laurus nobilis</i> L. is commonly used in folk medicine in the form of infusion or decoction to treat gastrointestinal diseases and flatulence as a carminative, antiseptic, and... Read full abstract on PubMed →
Non-<i>Saccharomyces</i> yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluat... Read full abstract on PubMed →
Selection of fruits with enhanced health benefits and superior flavor is an important aspect of peach breeding. Understanding the genetic interplay between appearance and flavor ch... Read full abstract on PubMed →
In this study, Carnelian, Barbera, Negro Amaro, and Limberger wines were obtained across two harvests from foreign red grape varieties cultivated in the La Mancha region. The resul... Read full abstract on PubMed →
To study the effect of storage (for 0, 3, 6, and 12 months) on the flavor of green tea (GT), we monitored the volatile organic compounds (VOCs) in GT through gas chromatography (GC... Read full abstract on PubMed →
The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and... Read full abstract on PubMed →
Lu'an Guapian (LAGP) tea, a representative Chinese roasted green tea, undergoes significant changes in taste and aroma during over-fired drying. However, limited studies have been... Read full abstract on PubMed →
Aroma is a key indicator of the quality and value of Pu'er tea. A total of 36 aroma components were detected,which <i>Saccharomyces</i>, <i>Rhizopus</i>, and <i>Aspergillus niger</... Read full abstract on PubMed →
The current farming systems strongly depend on chemical fertilizers (CF), which are widely applied to increase crop yield worldwide. However, although CF enhance crop yield in the... Read full abstract on PubMed →
<h4>Research background</h4>Green extraction technologies, such as microwave-assisted extraction, have been used to replace conventional methods of isolating essential oils from pl... Read full abstract on PubMed →
Monoterpenes are among the most important volatile aromatic compounds contributing to the flavor and aroma of grapes and wine. However, the molecular basis of monoterpene biosynthe... Read full abstract on PubMed →
Black tea's quality and flavor are largely influenced by its processing stages, which affect its volatile and non-volatile phytochemicals. This study aimed to optimized black tea m... Read full abstract on PubMed →
The study used headspace solid-phase microextraction coupled with gas chromatography-time-of-flight mass spectrometry (HS–SPME–GC–TOF–MS) to analyze volatile compounds in leaves an... Read full abstract on PubMed →
Spreading serves as a pivotal process in the flavor development of green tea. In this study, the effects of spreading under five light irradiation on the volatile and non-volatile... Read full abstract on PubMed →
The Lamiaceae family is widely distributed worldwide. In this study, we investigated the insecticidal activity of five Lamiaceae essential oils against <i>Thrips flavus</i> Schrank... 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.