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.
The resin of <i>Commiphora africana</i> and the resin and bark of <i>Boswellia papyrifera</i> play versatile roles in traditional Sudanese culture, including use in inhalation ther... Read full abstract on PubMed →
<h4>Introduction</h4><i>Achillea fragrantissima</i> is valued for its broad spectrum of secondary metabo-lites with notable therapeutic potential. This study examined the influence... Read full abstract on PubMed →
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography-mass spectrome... Read full abstract on PubMed →
A novel data enhancement method for olfactory visual images was proposed in this study, combined with deep learning to achieve the accurate prediction of total volatile basic nitro... Read full abstract on PubMed →
The preservation of chilled fresh pork is an issue that has widely drawn significant attention. A novel microcapsule was developed in this study, specifically a composite plant ess... Read full abstract on PubMed →
<h4>Background</h4>The consumption of fried food has assimilated itself as a part of food culture globally. Therefore, it is important to know the toxigenicity of cooking oils used... Read full abstract on PubMed →
<i>Candida albicans</i> infections are widespread in people and cause cutaneous and systemic infections. Optimisation of garlic mustard oil macerate (GMM) based on antifungal activ... Read full abstract on PubMed →
Microalgae are among the most promising feedstocks for a wide range of applications due to their ease of cultivation, rapid growth rate, and ability to accumulate significant amoun... Read full abstract on PubMed →
Perfume notes are a sophisticated blend of essential or fragrance oils that give perfumes a distinct scent. Melon notes are highly favored aromatic elements in perfumes. Melon (Cuc... Read full abstract on PubMed →
To investigate the impact of different drying methods on the volatile organic compounds (VOCs) of Dictyophora rubrovolvata, HS-SPME-GC-MS and HS-GC-IMS technologies were employed t... Read full abstract on PubMed →
Odors serve as important cues for many behaviors in mosquitoes, including host-seeking, foraging, and oviposition. They are detected by olfactory receptor neurons present in the se... Read full abstract on PubMed →
In Drosophila melanogaster, olfactory encoding in the mushroom body (MB) involves thousands of Kenyon cells (KCs) processing inputs from hundreds of projection neurons (PNs). Recen... Read full abstract on PubMed →
Grapes are a fruit with origins dating back to ancient times. Their first recorded use, as mentioned in the Bible, was in winemaking. The abundance of bioactive compounds in grapes... Read full abstract on PubMed →
Muscadine grapes are renowned for their unique traits, natural disease resistance, and rich bioactive compounds. Despite extensive research on their phytochemical properties, micro... Read full abstract on PubMed →
Floral aromas are a mixture of volatile organic compounds, essential attributes associated with the attraction of different pollinators. This investigation is the first in-depth ex... Read full abstract on PubMed →
Consumers prefer mung beans for their low allergenicity and nutritional benefits. However, flavour development in mung bean foods has been problematic, with beany flavour being a l... Read full abstract on PubMed →
Seeds are a major source of contamination by foodborne pathogens such as Salmonella typhimurium, Escherichia coli, and Listeria monocytogenes, significantly increasing the risk of... Read full abstract on PubMed →
This study investigated the effects of <i>Lactococcus lactis</i> subsp. 1.2472 (L)-, <i>Streptococcus thermophilus</i> 1.2718 (S)-, and thermostable <i>Lactobacillus rhamnosus</i>... Read full abstract on PubMed →
Wheat is a staple food in many countries globally, but it alone cannot meet the dietary demands of the growing population. To address this, there is an increasingly critical need t... Read full abstract on PubMed →
<h4>Research background</h4>Aromas are known to influence human stimulation, mood and, consequently, food choices and decision-making. In recent years, there has been growing inter... 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.