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.
Anesthesia is applied to protect fish welfare for reducing employee workload in aquaculture. The efficacy of the anesthetic agent varies depending on the fish species. In this stud... Read full abstract on PubMed →
The intensity of green tea's floral and sweet flavors was enhanced after being scented by osmanthus (OSGT). However, the mechanism of flavor enhancement by key volatiles remains un... Read full abstract on PubMed →
Piling fermentation (PF) is crucial for Pu-erh tea aroma, yet its microbial and moist-heat impact on aroma quality is poorly understood. Solid-phase microextraction, solvent-assist... Read full abstract on PubMed →
Acting as the most abundant and widely distributed volatile secondary metabolites in plants, terpenoids play crucial roles in diverse physiological regulations and metabolic proces... Read full abstract on PubMed →
Meitan Cuiya (MTCY), a representative green tea from Guizhou, China, may exhibit lower quality in summer due to increased bitterness and astringency. Spreading is a common method t... Read full abstract on PubMed →
High-quality <i>Piper laetispicum</i> (<i>Piper laetispicum</i> C. DC) is the key to the development of foods, natural medicines, and cosmetics. Its crude fat, ash, piperine, prote... Read full abstract on PubMed →
Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, proces... Read full abstract on PubMed →
Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao sample... Read full abstract on PubMed →
ObjectiveThe purpose of this study is to improve the quality of boiled spicy pork slices and promote standardized and industrialized production.MethodsThe changes of volatile flavo... Read full abstract on PubMed →
The essential oils and aroma derived from the leaves (L), stems (St), and spikes (s) of Piper nigrum L. cv. Guajarina were extracted; the essential oils were extracted using hydrod... Read full abstract on PubMed →
Garlic (Allium sativum L.) is a widely abundant spice, known for its aroma and pungent flavor. It contains several bioactive compounds and offers a wide range of health benefits to... Read full abstract on PubMed →
Scenting is an important process for the formation of aroma quality in floral Longjing tea. There are differences in the aroma quality of osmanthus Longjing teas processed by diffe... Read full abstract on PubMed →
<i>Carpesium macrocephalum</i>, a species native to China, Korea, Japan, and Russia, has been used medicinally in the countries of its origin. Though mono- and sesquiterpenoids are... Read full abstract on PubMed →
Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by Aspergillus niger, Rhizopus arrhi... Read full abstract on PubMed →
<i>Lathyrus odoratus</i> L., commonly known as sweet pea, is a plant with a distinctive aroma that can develop in various habitats. An analysis of the aromatic profile of the speci... Read full abstract on PubMed →
Flowery-like aroma are positive contributors to green tea. Here, the optimal processing conditions for green tea with flowery-like aroma were designed using spreading time, fixatio... Read full abstract on PubMed →
Pomelo flowers emit a strong fragrance and give aromatic odors. Volatile compounds from pomelo flowers were analyzed at three developmental stages and in the main organs by molecul... Read full abstract on PubMed →
Chemical control of Drosophila suzukii (Diptera: Drosophilidae) based on the use of insecticides is particularly challenging as the insect attacks ripening fruits shortly before ha... Read full abstract on PubMed →
BACKGROUND Jinmudan (JMD) is a high-aroma variety widely cultivated in China. The current study primarily focuses on the key volatile metabolites in JMD black and oolong teas, and... Read full abstract on PubMed →
The development and production of secondary metabolites from priceless medicinal plants are restricted by drought stress. Mentha pulegium L. belongs to the Lamiaceae family and is... 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.