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.
Açaí (<i>Euterpe oleracea</i> Mart.), a fruit from the Amazon, is valuable both economically and nutritionally. Its seeds, often discarded, can be transformed into bio-oil through... Read full abstract on PubMed →
Endophytic actinomycetes, particularly <i>Streptomyces</i> species, have gained significant attention due to their potential to produce novel bioactive compounds. In this study, we... Read full abstract on PubMed →
This study employed a multi-omics approach to examine the impact of feed fermentation on the lipid profile and volatile flavor of duck eggs. Sensory evaluation and GC × GC-TOFMS an... Read full abstract on PubMed →
The main objective of this study was to investigate the effect of mixed fermentation of blended grapes on the organic acid and volatile content of mulberry fruit wines before and a... Read full abstract on PubMed →
To explore the influence of cooking methods on the flavor parameters of Tibetan sheep, various techniques such as atmospheric-pressure (AP), high-pressure (HP), atmospheric-pressur... Read full abstract on PubMed →
This study investigates the aroma differences among various peach and nectarine varieties by sensory evaluation, electronic nose (E-nose) analysis, and metabolomics. Peach is a sig... Read full abstract on PubMed →
Hops (<i>Humulus lupulus</i>) are one of the most valuable raw materials in the global brewing industry as they provide resins and essential oils highly relevant to beer production... Read full abstract on PubMed →
This study investigated the phytochemical composition, antioxidant activity, and safety of <i>Tectona grandis</i> leaf extracts at four maturity stages. Ethanolic extracts were scr... Read full abstract on PubMed →
Methyl salicylate (MS), the principal constituent of wintergreen oil, was obtained from salicylic acid (SA) by regioselective methylation of the carboxyl group. A new procedure inv... Read full abstract on PubMed →
This study investigated the formation and transformation of key mango aroma during rapid ripening. Physicochemical analysis and volatilomics results showed that (1) a total of 151... Read full abstract on PubMed →
<b>Background/Objectives:</b> This study explores the allelopathic effects of volatile organic compounds (VOCs) emitted by the invasive species <i>Ailanthus altissima</i> (Mill.) S... Read full abstract on PubMed →
The emerging fungal pathogen C. auris has recently been recognized as a global threat due to its ability to cause nosocomial and invasive candidemia with high mortality rates. C. a... Read full abstract on PubMed →
Coconut milk is characterized by its pleasant milky and coconut aromas, yet the characteristic flavor of raw coconut milk and its changes during sterilization remain unclear. This... Read full abstract on PubMed →
Camellia nanchuanica (NC) black tea has garnered attention for it's appealing sweet taste and aroma. Previously, phloridzin was identified as the key sweet taste compound in NC bla... Read full abstract on PubMed →
Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary te... Read full abstract on PubMed →
Humulus lupulus L. (hops) is globally recognized in food production as a flavor enhancer and flour improver. Here, different hop-soaking methods (cold and boiling water) and variet... Read full abstract on PubMed →
Annatto (Bixa orellana L.) is cultivated primarily for the extraction of bixin, a natural dye with substantial industrial importance, resulting in the generation of large quantitie... Read full abstract on PubMed →
Huangjincha (HJC) is a cultivar rich in amino acids making it ideal for producing high-quality black tea. In this study, the aroma composition of HJC black tea from four different... Read full abstract on PubMed →
Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma‐active compounds of rapeseed oil and their changes during storage are unclear. I... Read full abstract on PubMed →
Cannabis sativa is recognized for its chemical diversity and therapeutic potential, particularly in addressing neurodegenerative diseases such as Alzheimer's disease (AD). Given 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.