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.
Commercial fruit juices are categorized into juice not from concentrate (JNFC) and juice from concentrate (JFC). Tomato juice is one of the most popular vegetable juices, and its a... Read full abstract on PubMed →
The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the... Read full abstract on PubMed →
Microplastics are persistent environmental pollutants with potential risks to ecosystems and human health. This study optimized methods for isolating and quantifying polyethylene (... Read full abstract on PubMed →
Antimicrobial resistance is a global health threat affecting millions of people worldwide. The situation has been exacerbated by the emergence of β-lactamase enzymes that can hydro... Read full abstract on PubMed →
A green approach to a previously unknown class of iodine-containing heterocycles, namely 4-iodo-7H-thieno[2,3-c]pyran-7-imines, by iodocyclization of readily available 3-alkynylthi... Read full abstract on PubMed →
Due to their conductive properties and optoelectronic tunability, MXenes have revolutionized the area of electrocatalysis and active materials in supercapacitors. In comparison, th... Read full abstract on PubMed →
Commercial black teas vary widely, yet the formation mechanisms of their distinct flavors remain unclear. Here, five different varieties of black teas with medium commercial qualit... Read full abstract on PubMed →
Methyl jasmonate (MeJA) is a well-established plant hormone utilized for flavor enhancement in agricultural products. This study systematically investigated its effects on white te... Read full abstract on PubMed →
In this study, we aimed to elaborate the flavor profile, community structure, and functional taxa of Chinese sauerkraut (<i>jiangshui</i>), and revealed the associations between fl... Read full abstract on PubMed →
The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is prod... Read full abstract on PubMed →
Twenty-nine samples of two cucumber types (<i>Cucumis sativus</i> L.) were evaluated to determine the amino acid, tannin, soluble protein, soluble sugar, Vc, nitrate nitrogen conte... Read full abstract on PubMed →
The effects of different shaping methods and loading treatments on the photosynthetic rate, chlorophyll content, fruit yield and quality, and volatile compound composition of the '... Read full abstract on PubMed →
<h4>Introduction</h4>Neonatal sepsis is a dysregulated immune response to bloodstream infection causing serious disease and death. Our review seeks to integrate the knowledge gaine... Read full abstract on PubMed →
<h4>Background</h4>The rising danger of antibiotic resistance and the increasing burden of cancer worldwide have highlighted the necessity for a constant supply of new antimicrobia... Read full abstract on PubMed →
Maillard reaction products (MRPs) were prepared at high temperatures using soybean protein hydrolysates (SPH) and reducing pentose (xylose and arabinose), hexose (galactose and glu... Read full abstract on PubMed →
The quality of marinade is closely related to its recycling frequency, and affects the flavor and quality of leisure dried tofu. The changes in physicochemical parameters, oxidatio... Read full abstract on PubMed →
The volatile organic compounds of bee venoms from four different populations of Apis mellifera anatoliaca, came from different regions in Türkiye, were analyzed using solid phase m... Read full abstract on PubMed →
Congou black tea has garnered significant interest among customers because of its distinctive floral-fruity aroma. To determine the differences in characteristic volatile compounds... Read full abstract on PubMed →
The diverse molecules present in fruits significantly influence their flavor and can serve as essential biomarkers to monitor the condition of fruits. Among the important biomarker... Read full abstract on PubMed →
Increasing consumer rejection towards non‐natural food ingredients is driving the global demand for natural food ingredients, including natural flavors. Many biocatalytic productio... 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.