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.
This study aimed to develop a visually appealing, low-oil vacuum-fried hairtail product by optimizing processing parameters through Response Surface Methodology (RSM). The synergis... Read full abstract on PubMed →
<h4>Background</h4>The quality of pomegranate wine largely depends on the pomegranate cultivar used. However, the influence of different cultivars on key phytochemicals and volatil... Read full abstract on PubMed →
BACKGROUND: Astragalus membranaceus var. mongholicus is an important Chinese herbal medicine. Root rot in Astragalus caused by Fusarium oxysporum is a destructive soil-borne diseas... Read full abstract on PubMed →
This study demonstrates flavor compound variation and the stable pattern of Xanthoceras sorbifolium Bunge Black Tea (XSBT) at different processes through multi-omics techniques. Th... Read full abstract on PubMed →
<h4>Background</h4>Amyotrophic lateral sclerosis (ALS) is a fatal neurodegenerative disorder with unknown etiology. The absence of reliable biochemical and imaging markers often de... Read full abstract on PubMed →
To investigate the effects of fungal volatile organic compounds (FVOCs) on the mycelial growth of Ganoderma lucidum, and to elucidate the molecular mechanisms underlying the growth... Read full abstract on PubMed →
Traditional paocai is a representative Chinese fermented vegetable that is typically produced through successive fermentation cycles. However, the mechanisms underlying flavor diff... Read full abstract on PubMed →
Pixian broad bean paste is a traditional Chinese fermented condiment and it is widely acclaimed for the distinctive flavor. Bacillus amyloliquefaciens (B. amyloliquefaciens) SCPC-R... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is an important flavor compound in food and a valuable intermediate in pharmaceutical synthesis. Conventional chemical synthesis of 2,5-DMP requires... Read full abstract on PubMed →
BACKGROUND: Phyllosphere microorganisms play a vital role in plant defense, thereby aiding plants in their adaptation to environmental changes. Plant hormone signals can regulate t... Read full abstract on PubMed →
Terpinolene, a monoterpene volatile, has been demonstrated to exhibit repellent activity against Bemisia tabaci adults. However, molecular basis of B. tabaci identifying and respon... Read full abstract on PubMed →
Acne can impair patients' appearance and even cause psychological disorders such as anxiety and depression. Given the lipase inhibitory activity of the Pinus massoniana L. needles... Read full abstract on PubMed →
The flavor of pear cider exhibits regional features, with insufficient and unstable aroma constituting key quality issues. The role of its characteristic aroma and the contribution... Read full abstract on PubMed →
Linalyl acetate is a key bioactive component of essential oils with notable calming and sedative effects; however, its high volatility severely limits stability and practical appli... Read full abstract on PubMed →
Fermentation affects ginseng wine flavors. In this study, the kinetic profiles of volatile and non-volatile flavor compounds generated during the fermentation of ginseng wine were... Read full abstract on PubMed →
Feruloyl esterase (FAE)-producing lactobacillus strains were selected from the citrus whole-fruit pulp after 48 h of fermentation. Among them, Lactiplantibacillus plantarum K33 sho... Read full abstract on PubMed →
<h4>Background</h4>Reverse osmosis (RO) is a promising non-thermal dealcoholization technology, yet substantial volatile losses during processing and storage limit its potential fo... Read full abstract on PubMed →
Potato cyst nematodes (PCNs), Globodera rostochiensis, are an important group of quarantine plant-parasitic nematodes that pose a serious threat to the potato industry and global f... Read full abstract on PubMed →
Although solids have been recently used in ultrafast experiments for spectral broadening due to their relatively high nonlinearity, their sensitivity to damage limits their long-te... Read full abstract on PubMed →
Hypovirulence-associated mycoviruses can be frequently isolated in nature despite their likely compromised ecological fitness, but how their fungal hosts survive in natural environ... 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.