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 contents of secondary metabolites such as tea polyphenols, amino acids, caffeine, and volatile metabolites in fresh tea leaves are key factors determining the unique flavor and... Read full abstract on PubMed →
Understanding the changes in tea aroma and non-volatile substances during roasting is essential for optimizing tea processing and enhancing tea quality. In this study, the Carbon M... Read full abstract on PubMed →
An efficient in vitro propagation protocol has been established for a valuable medicinal plant, Salix tetrasperma using mature nodal explants. The investigation aimed to observe th... Read full abstract on PubMed →
<h4>Background</h4>The Bacillus genus comprises spore-forming, Gram-positive bacteria widely recognized for their capacity to produce bioactive compounds with antimicrobial propert... Read full abstract on PubMed →
BACKGROUND: Aphids are significant agricultural pests, causing extensive crop damage and transmitting plant viruses. Conventional insecticide-based pest control faces challenges su... Read full abstract on PubMed →
Loquat (<i>Eriobotrya japonica</i>) flowers are an underutilized resource rich in bioactive compounds, yet the impact of post-harvest processing on their chemical composition remai... Read full abstract on PubMed →
<i>Sargassum fusiforme</i> is an abundant source of biologically active compounds that are released during fermentation. However, the effects of <i>Lactobacillus</i> fermentation o... Read full abstract on PubMed →
Unsaturated macrolactones (UMs) have long attracted researchers' attention due to a combination of a reactive ester fragment and C=C bond in their structures. UMs of natural origin... Read full abstract on PubMed →
The analysis of possible allergens, impurities, and contaminants in perfumes and the determination of their volatile fingerprints are of high importance in determining their qualit... Read full abstract on PubMed →
Microalgae, with their high Omega-3 content, carbon sequestration potential, and non-requirement for conventional arable land, is a sustainable resource for improving the nutrition... Read full abstract on PubMed →
Light wavelengths can lead to differences in flavor and components of food by lipid photooxidation. However, the relevant molecular mechanisms are still unclear. This study explore... Read full abstract on PubMed →
<title>Abstract</title> <p> This study aimed to investigate the anti-urease and anti-xanthine oxidase (XO) activities, essential oil components, and antioxidant properties of <i... Read full abstract on PubMed →
Silver nanoparticle-polymer nanocomposites (AgNP-PNCs) represent a transformative advancement in biomedical material science, integrating the potent antimicrobial properties of AgN... Read full abstract on PubMed →
Massoia lactone is a delta-lactone that occurs naturally in the bark oil of Cryptocarya massoy, recognized for its sweet, coconut-like scent and extensive industrial applications.... Read full abstract on PubMed →
Lichen substances have been first described in the 1870s, and around 10 000 compounds have been isolated and characterized. Most of them have been evaluated for their activity on p... Read full abstract on PubMed →
Gastrodia elata Blume (G. elata) is highly favored in the edible sector owing to its rich nutritional content and distinct flavor. Herein, headspace solid phase microextraction gas... Read full abstract on PubMed →
<h4>Background</h4>Heat stress negatively affects the physiology and reproductive functions of rabbits. In order to mitigate these effects, palm date seeds were fermented with Baci... Read full abstract on PubMed →
UNLABELLED: In this study, a sweet flavor producing endophytic fungus YN-F1 was screened and identified as Talaromyces funiculosus. The PDB broth of YN-F1 possessed strong sweet ar... Read full abstract on PubMed →
Olfactory coding relies on primary information from olfactory receptor cells that respond to volatile airborne substances. Despite extensive efforts, our understanding of odor-resp... Read full abstract on PubMed →
This study presents a phosgene- and isocyanate-free route for the synthesis of polyurethanes using (R)-limonene as a bio-based starting material. The synthesis of the cyclic limone... 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.