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 vast majority of flowering plants depend on animal pollinators for sexual reproduction. These plants usually provide a reward, such as nectar and/or pollen, to their pollinator... Read full abstract on PubMed →
Some plant species produce an extraordinary diversity of specialized metabolites. The diverse class of terpenes is characteristic for many aromatic plants, and terpenes can occur a... Read full abstract on PubMed →
Plants face various environmental stresses, to which they respond in different ways. Due to climate change, it is expected that plants will encounter increased phases of drought an... Read full abstract on PubMed →
Thiophenols are a class of volatile aromatic compounds containing sulfur. Thiophenols mostly have a unique flavor. Benzenethiol (PhSH), for example, is described as having a meaty,... Read full abstract on PubMed →
Appropriate calcium treatments help maintain the appearance, nutritional quality, and postharvest quality of apples, reducing losses during storage. This study investigated the eff... Read full abstract on PubMed →
Peach aroma could be further released during postharvest ripening but the mechanism of aroma formation was still unclear. During peaches stored at 4 °C for 0-8 days (D0-8), flavoro... Read full abstract on PubMed →
Scotch broom (<i>Cytisus scoparius</i>; Fabaceae) is an invasive nitrogen-fixing shrub widespread in New Zealand, where it impacts forestry, pasturelands, and native ecosystems. Al... Read full abstract on PubMed →
ABSTRACT (E)-2-hexenyl acetate (E2HA) is the esterification product of (E)-2-hexenal (E2H), which is generated by lipoxygenase (LOX) during the degradation of polyunsaturated fatty... Read full abstract on PubMed →
To deepen the understanding of peach aroma, we investigated the changes of volatile organic compound (VOC) profiles during fruit development in three fresh peach cultivars: 'Jiucui... Read full abstract on PubMed →
Mao-tofu is famous for its unique flavour and texture in Anhui Province, China. The physicochemical properties and microbial diversity of Mao-tofu during different fermentation per... Read full abstract on PubMed →
Different varieties of apples exhibit diverse characteristics in flavor and other edible qualities, which directly affect consumer expectation and purchase intention. In this study... Read full abstract on PubMed →
This study evaluated the performance of an electronic nose (E-nose) system for the early detection of fungal spoilage in yellow-fleshed peach (<i>Prunus persica</i> cv. 'Carla'). F... Read full abstract on PubMed →
Inhibitors of acetohydroxyacid synthase (also known as acetolactate synthase), the common enzyme of branched-chain amino acid biosynthesis, were used as tools to discern the contri... Read full abstract on PubMed →
Drosophila suzukii is a pest of soft and stone fruits that is attracted to yeast volatile metabolites. Drosophila suzukii has distinct summer and winter morphs which are found in d... Read full abstract on PubMed →
Rapid 'ōhi'a death (ROD), caused by fungal pathogens Ceratocystis lukuohia and Ceratocystis huliohia, is devastating 'ōhi'a (Metrosideros polymorpha), the keystone forest tree spec... Read full abstract on PubMed →
The parts of some pine species are a rich source of bioactive compounds that can be used in various food products. The current work, the physicochemical, bioactive, antimicrobial,... Read full abstract on PubMed →
A detailed description of the components of the CRD technique is presented and applied to the detection of organic esters. These molecules typically have a pleasant smell resemblin... Read full abstract on PubMed →
Developmental programming, shaped by environmental and lifestyle stressors during prenatal life, is increasingly recognized as a major contributor to non-communicable diseases (NCD... Read full abstract on PubMed →
Pathogenic microorganisms, ovarian cancer, and inflammation represent significant health challenges, as infections can disrupt the vaginal microbiome, chronic inflammation contribu... Read full abstract on PubMed →
Sulfur dioxide (SO<sub>2</sub>) is the most common additive used in winemaking with its antimicrobial and antioxidant properties. However, in recent years, there has been an increa... 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.