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.
Thirty-seven essential oil samples have been isolated from leaves of individual plants of Juniperus oxycedrus (subspecies oxycedrus and macrocarpa) growing wild in Tlemcen and Aïn... Read full abstract on PubMed →
<i>Eleutherococcus senticosus</i> (Araliaceae) has been known as a traditional medicine for twenty centuries. Various preparations of <i>E. senticosus</i> root are available as an... Read full abstract on PubMed →
Fruit vinegar is a beverage derived from fruits or fruit processing by-products through microbial fermentation. This vinegar possesses a distinctive flavor profile and contains bio... Read full abstract on PubMed →
This study explored the impact of adding <i>Chardonnay</i> grape skin residue (CGSR) on the quality of <i>Cabernet Sauvignon</i> wine. The results showed that the physicochemical i... Read full abstract on PubMed →
Spontaneously fermenting grape juices represent complex ecosystems resulting from the dynamic interaction between the unique characteristics of a grape varietal and its indigenous... Read full abstract on PubMed →
Sesquiterpenols, a class of natural compounds composed of three isoprene units that form a 15-carbon skeleton with hydroxyl (-OH) group, are characterized by their volatility and p... Read full abstract on PubMed →
<i>Camphora officinarum</i> Nees ex Wall (<i>C. officinarum</i>), a citral-rich aromatic plant, is recognized as an unrivalled natural source of citral for spice production. Its la... Read full abstract on PubMed →
The fermentation of plant‐based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives with a low carbon footprint.... Read full abstract on PubMed →
<b>Background/Objectives</b>: Ulcerative colitis (UC) is a chronic, relapsing inflammatory bowel disease (IBD) that poses a significant gastroenterological challenge. <b>Methods</b... Read full abstract on PubMed →
China's ancient tea gardens boast a rich resource, and their unique environmental conditions cause their quality differences. In this study, flavor components and aroma compounds o... Read full abstract on PubMed →
Fixation plays a crucial role in green tea processing; however, the impact of different fixation degrees on the conversion of non-volatile and volatile metabolites remains unclear.... Read full abstract on PubMed →
We here analyzed changes in the proportion and content of chiral isomers of linalool and its derivatives in "Hainan dayezhong" throughout its life cycle from tea tree growth and te... Read full abstract on PubMed →
The increasing demand for red wines, supported by their complex sensory features and rich biochemical composition, has encouraged cultivation in non-traditional viticultural region... Read full abstract on PubMed →
Non-<i>Saccharomyces</i> wine yeasts have a promising role in biotechnological approaches to enhance wine complexity, particularly by influencing the aromatic profile. <i>Metschnik... Read full abstract on PubMed →
The shaping process is recognized as a crucial step in the manufacturing of green tea. However, its influence on aroma quality remains unclear. In this study, the effects of four s... Read full abstract on PubMed →
The objective of this study is to explore the differences between the white teas made from Fuan Dabaicha and Zhenghe Dabaicha. Sensory evaluation, quantitative descriptive analysis... Read full abstract on PubMed →
Molecular sensory science provides a powerful methodology to uncover the relationships between chemical components and sensory attributes, identify key aroma compounds and develop... Read full abstract on PubMed →
Plant-derived volatile organic compounds (VOCs) are essential for various ecological interactions, including plant communication, pollinator attraction, and defense against herbivo... Read full abstract on PubMed →
Four-eyed bark beetles of the genus Polygraphus have been involved in large bark beetle outbreaks in different parts of the world, resulting in major economic losses. A striking ex... Read full abstract on PubMed →
<h4>Background</h4>Mosquitoes transmit several infectious diseases, including malaria. Due to the increasing resistance of mosquitoes to synthetic insecticides and the non-selectiv... 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.