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.
This study explores the role of floral volatile organic compounds (FVOCs) in insect behavior, focusing on <i>Aquilaria sinensis</i> (AS), a valuable tropical plant threatened by <i... Read full abstract on PubMed →
Longjing tea is favored by consumers due to its refreshing and delicate aroma, as well as its fresh and sweet flavor. In order to study the processing technology of Longjing tea wi... Read full abstract on PubMed →
Drying greatly affects the aroma of black tea. In this study, the differences in aroma of black tea under hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) were inves... Read full abstract on PubMed →
<i>Opuntia ficus-indica</i> has always interacted with many phytophagous insects; two of them are <i>Dactylopius coccus</i> and <i>D. opuntiae</i>. Fine cochineal (<i>D. coccus</i>... Read full abstract on PubMed →
The essential oil (EO) of <i>Tagetes filifolia</i> Lag. was obtained from dried plant material through Clevenger-type steam distillation and analyzed using gas chromatography-mass... Read full abstract on PubMed →
<i>Citrus limon var. pompia Camarda var. nova</i>, commonly known as pompia, is a distinctive citrus ecotype native to Sardinia, notable for its unique botanical, phytochemical, an... Read full abstract on PubMed →
This research aimed to analyze the impact of two different non-<i>Saccharomyces</i> yeast species on the aromatic profile of red wines made from the <i>cv.</i> Babić (<i>Vitis vini... Read full abstract on PubMed →
High volume of postharvest materials including peels from citrus fruits is periodically generated, which contributes to environmental pollution. Investigating the chemical composit... Read full abstract on PubMed →
Natural remedies from a range of sources, including plants, animals, microorganisms, and marine life, have made a significant contribution to the treatment of many ailments. Lavend... Read full abstract on PubMed →
The use of combined essential oils (EOs) is a new technique that can improve their preservative effects while minimizing their sensory impact in foods. The aim of this study was to... Read full abstract on PubMed →
Fungal control strategies based on the use of Bacillus have emerged in agriculture as eco-friendly alternatives to replace/reduce the use of synthetic pesticides. Bacillus sp. P1 w... Read full abstract on PubMed →
Southern Shaanxi is one of China's high-quality congou black tea production areas. However, the differences in geography, cultivation, and management techniques and production proc... Read full abstract on PubMed →
Dendropanax dentiger honey (DDH) is a specialty herbal honey from China. Previous research on DDH has mostly focused on its composition and potential chemical markers, no studies h... Read full abstract on PubMed →
Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool... Read full abstract on PubMed →
Different grain sources of whiskey have great potential for aroma expression. In this paper, four whiskeys fermented from different raw materials (barley, wheat, highland barley, a... Read full abstract on PubMed →
Rendang is a traditional dish with various spices, with meat and coconut milk as its primary ingredients. This research utilized instant rendang seasoning to prepare rendang in the... Read full abstract on PubMed →
Eurotium cristatum is the primary fungus in Fu brick tea (FBT) and plays a crucial role in its special flavor. This study investigated the effect of inoculation with different E. c... Read full abstract on PubMed →
Indoor production of basil (<i>Ocimum basilicum</i> L.) is influenced by light spectrum, photosynthetic photon flux density (PPFD), and the photoperiod. To investigate the effects... Read full abstract on PubMed →
The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. Thi... Read full abstract on PubMed →
In recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to inves... 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.