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.
Acetylacetone is a highly volatile, flammable, and toxic compound that emits an irritating odor and poses significant threats to human survival and safety. Consequently, rigorous m... Read full abstract on PubMed →
Formaldehyde (FA) is an important type of reactive carbonyl species (RCS). The development of a rapid and efficient method to quantify FA in food and biological samples is necessar... Read full abstract on PubMed →
Background. Bronchiolitis obliterans (BO), or “popcorn lung,” is a rare, irreversible obstructive lung disease involving inflammation and fibrosis of small airways. Initially linke... Read full abstract on PubMed →
The widespread use of electronic nicotine delivery systems (ENDS) among youth and adults has become a significant public health concern. Approximately 19.6% of middle and high scho... Read full abstract on PubMed →
This dataset presents comprehensive spectroscopic and chromatographic profiling of 27 e-liquid samples including commercial formulations, a booster, and a nicotine solution (the e-... Read full abstract on PubMed →
This study examined the effects of malt roasting degree on the chemical composition, aroma profile, antioxidant activity, and sensory attributes of brewed beer. Roasting increased... Read full abstract on PubMed →
Ziziphi Spinosae semen (ZSS) is renowned for its rich nutritional composition and is traditionally consumed in China, Japan, and Korea, where it is widely incorporated into both me... Read full abstract on PubMed →
Rapeseed oil, a major global vegetable oil with an annual production of 15.4 million metric tons, is valued for its aroma, notably the pickle attribute critical to quality. This st... Read full abstract on PubMed →
Flavored fermented whipping cream has received particular attention. However, the effects of different fermentation methods on the quality and flavor of whipping cream remain elusi... Read full abstract on PubMed →
<i>Artocarpus heterophyllus</i>, also known as jackfruit, is recently introduced for cultivation in Saudi Arabia. In this study, the ethanolic extract of <i>Artocarpus heterophyllu... Read full abstract on PubMed →
A green synthesis protocol produced triazine derivatives such as imidazo-triazine, pyrimido-triazine, pyrazolotriazine, and triazolotriazine, which were subsequently evaluated for... Read full abstract on PubMed →
Colletotrichum is a major plant-pathogenic fungus responsible for anthracnose, a disease that significantly reduces crop yield and quality, thereby hindering commercial production.... Read full abstract on PubMed →
<h4>Background and aim</h4>Gastrointestinal nematodes (GINs) significantly impair small ruminant production globally, particularly in tropical regions. Anthelmintic resistance due... Read full abstract on PubMed →
Diabetes mellitus causes vascular, renal, and ocular complications. In this study, we evaluated an ethanolic extract of <i>Sapindus trifoliatus</i> fruit using gas chromatography-m... Read full abstract on PubMed →
This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted lactic acid bacteria (LAB-L. plantarum and L. helveticus fermentation for 24-h and 48-h) on... Read full abstract on PubMed →
Cigar is a flavor-dependent cash crop. However, the key aroma compounds of tobacco leaves are less studied. In this study, we used molecular sensory science to explore the key arom... Read full abstract on PubMed →
American ginseng (AG) has long been used as an ingredient in the food and pharmaceutical industries because of its nutritional and economic value. AG is rich in nutrients, and its... Read full abstract on PubMed →
Pu-erh tea undergoes significant flavor transformations during long-term natural storage. This study systematically examined changes in quality components and characteristic attrib... Read full abstract on PubMed →
The growing global demand for dietary protein calls for alternative sources. Chickpeas (<i>Cicer arietinum</i> L.) are a source of proteins and bioactive compounds, but their diges... Read full abstract on PubMed →
Essential oils are increasingly recognized as promising agents for sustainable weed control due to their selectivity and complex modes of action. This study evaluated the effects o... 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.