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.
To clarify the differences in aroma quality among Congou black tea made from three major varieties grown in Chongqing and to evaluate their aroma characteristics, qualitative and q... Read full abstract on PubMed →
After germination and fermentation, the flavor quality of quinoa is significantly enhanced; however, the specific metabolic mechanisms underlying this improvement remain unclear. I... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of an essential oil from the leaves of <i>Origanum major... Read full abstract on PubMed →
Alcohol concentrations in wine have risen due to longer grape ripening periods, which have been implemented to meet the consumer’s preference for richer and fruitier wine. One cons... Read full abstract on PubMed →
The rising popularity of (-)-menthol, as the main component of the natural mint aroma with applications in the pharmaceuticals, cosmetics, and food industries leads to a growing ne... Read full abstract on PubMed →
The indigenous fungal community plays a crucial role for flavor development in Beibinghong icewine. This study investigated the fungal composition and dynamic succession, along wit... Read full abstract on PubMed →
This study investigated the potential of <i>Thymus serpyllum</i> L. and <i>Mentha × piperita</i> L. essential oils (EOs), known for their bioactive properties, as adjunctive treatm... Read full abstract on PubMed →
The polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (dl-PCBs) are worldwide contaminants, and they tend to accumulate in wide variety o... Read full abstract on PubMed →
This study aimed to compare white teas derived from ancient tea plants (AT) and the cultivar ‘Qiancha 1’ (QC1) using multi-omics approaches, focusing on differences in volatile/non... Read full abstract on PubMed →
Cultured biomass, as a novel food ingredient, significantly contributes to providing meat-like flavor and nutrition. In this study, cultured porcine fat biomass (hereafter referred... Read full abstract on PubMed →
In this study, Lactobacillus strains with beneficial biofunctions were screened and applied to ferment coconut water. The effects of Lactobacillus fermentation on the phenolic and... Read full abstract on PubMed →
This study investigates the green synthesis of silver nanoparticles (AgNPs) using <i>Taxus wallichiana Zucc</i>. and evaluates their pharmacological potential. <i>Taxus wallichiana... Read full abstract on PubMed →
The Corsican pine (<i>Pinus nigra</i> subsp. <i>laricio</i> (Poir.) Maire), a subspecies of black pine endemic to southern Italy, is widely known for the quality of its valuable ti... Read full abstract on PubMed →
Polyherbal formulations are increasingly investigated for their synergistic antioxidant potential against oxidative stress-related disorders. This study evaluated a polyherbal etha... Read full abstract on PubMed →
Psidium cattleianum Sabine (Family Myrtaceae) is a Brazilian native shrub, valued for its diverse health and therapeutic attributes. The current study investigated the phytochemica... Read full abstract on PubMed →
The chemical composition of leaf essential oil of the harmful invasive species <i>Chromolaena odorata</i> collected in Vietnam was analyzed by GC/MS and chiral GC. All three essent... Read full abstract on PubMed →
Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for h... Read full abstract on PubMed →
Shubat, a traditional fermented camel milk from Kazakhstan, is renowned for its unique flavor and nutritional properties, though its volatile compound profile remains poorly charac... Read full abstract on PubMed →
Several techniques are available for converting biomass into energy and/or valuable chemicals. This study aimed to perform the pyrolysis of sunflower seed husks (SSH) to analyze vo... Read full abstract on PubMed →
Scientific collaboration traditionally relies on activities such as workshops, training programs, services, conferences, and personal meetings. In recent years, commercial-academic... 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.