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.
Urine plays an essential role in mammalian olfactory communication, although its potential role in primates has long been overlooked owing to focus on their visual adaptations for... Read full abstract on PubMed →
Real Christmas trees contribute ~$2.5 billion to the US economy annually. True fir (Abies spp.) are the most popular trees and account for the majority of sales. The real Christmas... Read full abstract on PubMed →
Chronic wasting disease (CWD) is a universally fatal, transmissible prion disease affecting cervids. Primarily found among deer populations in North America, the disease has spread... Read full abstract on PubMed →
<i>Olea europaea L</i>. subsp. <i>europaea</i>, var. <i>europaea</i>, plays a crucial role in cultural identity and economic prosperity across many regions of the Mediterranean Bas... Read full abstract on PubMed →
The volatile profile of bee pollen samples from Central and Eastern Europe was investigated by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass... Read full abstract on PubMed →
As a wine-producing region in China, Xinjiang's ecological conditions endow grapes with distinctive flavor potential. However, systematic research on volatile compounds in wines fr... Read full abstract on PubMed →
This study aimed to develop a sustainable approach for isolating bioactive lipophilic components from <i>Taraxacum officinale</i> flowers using supercritical carbon dioxide extract... Read full abstract on PubMed →
Dandelion is a well-known wild vegetable and traditional medicine herb widely distributed in nature. Extraction, compositional analysis, in vitro antioxidant and antiproliferative... Read full abstract on PubMed →
Ghee, a traditional fermented dairy product and dietary staple for inhabitants of the Tibet Plateau, has unclear lipid profiles and flavor formation mechanisms. This study aims to... Read full abstract on PubMed →
<h4>Background</h4>In recent years, plant-based and alternative protein sources have garnered attention. Since they may resemble the texture, flavour, and nutritional profile of ty... Read full abstract on PubMed →
The current study proposes a low-cost, environmentally benign manufacturing approach of copper ferrite nanoparticles (CuFe<sub>2</sub>O<sub>4</sub> NPs) via mushroom extract of Ple... Read full abstract on PubMed →
The properties of biopolymer films prepared using Southern meagre fish (<i>Argyrosomus hololepidotus</i>) skin gelatin blends, both with and without clove bud extract (CE) at conce... Read full abstract on PubMed →
This study investigated the impact of thawing methods on the roasting quality and flavor of reduced-salt marinated large yellow croaker to optimize processing protocols for frozen... Read full abstract on PubMed →
Chemical signaling can play a crucial role in predator-prey dynamics. Here, we present evidence that ink from the common cuttlefish (Sepia officinalis) targets olfactory receptor p... Read full abstract on PubMed →
Seafood, including fish, prawns and various marine products, is a critical component of global nutrition due to its high protein content, essential fatty acids, vitamins and minera... Read full abstract on PubMed →
This study evaluated the bioactivity and the metabolomics of Lactococcus lactis MKL-8, a probiotic bacterium that was isolated from Murraya koenigii; contributing to broadening the... Read full abstract on PubMed →
Heterocyclic aroma compounds are a type of edible fragrances with strong nutty and baking aromas, which can improve food flavor. However, their applications are limited due to high... Read full abstract on PubMed →
Herbs and spices are a rich source of bioactive compounds that exhibit multidirectional health-promoting effects. Their bioactivity is mainly related to the presence of phenolic ac... Read full abstract on PubMed →
<i>Houttuynia cordata</i> is an Asian culinary herb with a characteristic fishy aroma. The most odor-active compounds, which had previously been identified by a comparative aroma e... Read full abstract on PubMed →
This study represents the first comprehensive phytochemical characterization of Rhinanthus serotinus subsp. aestivalis, an understudied hemiparasitic species from the Orobanchaceae... 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.