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.
<i>Stelechocarpus burahol</i> (kepel) is valued for its aromatic fruits and medicinal leaves, yet its genomic and phytochemical features remain poorly characterized. This study est... Read full abstract on PubMed →
This study investigated pea-mung bean composites protein (PMX) produced via High-moisture extrusion (HME) with shiitake mushroom powder (XM, 0-30%). XM addition significantly alter... Read full abstract on PubMed →
<b>Background/Objectives:</b><i>Pulmonaria officinalis</i> L., commonly known as lungwort, is a medicinal plant traditionally used for respiratory ailments, but its biological acti... Read full abstract on PubMed →
The seasonal variation in essential oil from four Tabebuia species, T. impetiginosa, T. rosea, T. argentea, and T. guayacan, was explored using gas chromatography-mass spectrometry... Read full abstract on PubMed →
This study aimed to investigate the influence of lipid oxidation intensity on histamine accumulation in fermented sausages and to identify specific lipid oxidation products potenti... Read full abstract on PubMed →
<i>Galium verum</i> (Yellow Bedstraw) is a rhizomatous perennial herb belonging to the Rubiaceae family. It is native to Eurasia and Africa but has also been introduced to southern... Read full abstract on PubMed →
<h4>Introduction</h4><i>Amomum tsao-ko</i> Crevost et Lemaire is not only a traditional Chinese medicine but also a significant cash crop in the border regions of southwest China.... Read full abstract on PubMed →
The genus <i>Eryngium</i>, belonging to the Umbelliferae family, comprises flowering plants with various pharmacological activities, including anti-inflammatory and antidiabetic pr... Read full abstract on PubMed →
<i>Hylocereus megalanthus</i> is valued for its rich nutritional profile, including vitamins, minerals, bioactive compounds, and dietary fiber. Fermentation with Lactic acid bacter... Read full abstract on PubMed →
Insect pests impose considerable damage on stored grains and food products globally, leading to a decrease in their weight, quality, and market value. Historically, various herbs a... Read full abstract on PubMed →
To address the sourish off-aroma of acid whey and enhance its upcycling, a new basidiomycete <i>Ischnoderma benzoinum</i>-mediated fermentation system was developed using pure acid... Read full abstract on PubMed →
The association between the appealing flavors of Luocheng fermented rice noodles (LCFN) and microbial succession during long-term fermentation is poorly understood. This study aims... Read full abstract on PubMed →
<h4>Introduction</h4>Paeoniae Radix Alba (PRA) is a popular functional food, and volatile organic compounds (VOCs) are a critical aspect of PRA. Different processing methods often... Read full abstract on PubMed →
Sucrose smoke is widely used in smoked chicken production, and lipids, along with free radicals, play a crucial role in the formation of its characteristic flavor. However, the mol... Read full abstract on PubMed →
<i>Amomum tsaoko</i> is an important spice and medicinal plant widely utilized in East and Southeast Asia. Non-targeted metabolomics techniques were employed to study the variation... Read full abstract on PubMed →
To preserve quality and extend shelf-life, blueberries need to be maintained at low temperatures and high relative humidity during storage; however, during marketing, temperatures... Read full abstract on PubMed →
With the increasing consumption of mulberry fruits in commercial markets, flavor profiles have emerged as critical determinants of consumer preference and market acceptance. This i... Read full abstract on PubMed →
'Qiancha 1' is an excellent raw material for manufacturing white tea. The effects of different drying parameters on the quality performance of 'Qiancha 1' white tea remain poorly u... Read full abstract on PubMed →
The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewin... Read full abstract on PubMed →
<h4>Background</h4>The study aimed to evaluate the efficacy of nanocomposites extracted from orange peels in targeting and combating MCF-7 cells.<h4>Methods</h4>We characterized th... 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.