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 was the first to investigate the differences in non-volatile metabolites and their relationships with the sensory attributes of Hainan Robusta coffee by yeast fermentati... Read full abstract on PubMed →
Cardamom seed (Elettaria cardamomum (L.)) is a well-appreciated spice in food and pharmaceutical industries owing to its unique rich flavor dominated by oxygenated monoterpenoids,... Read full abstract on PubMed →
OBJECTIVE: This study aimed to evaluate the antidiabetic efficacy of microemulsions formulated with cardamom oil, black seed oil, and olive oil. The goal was to determine the optim... Read full abstract on PubMed →
In this study, microorganisms isolated from black tea (BT) processing samples were added to BT fermentation, and the volatile profile and chemical characteristics of BT fermented b... Read full abstract on PubMed →
Odor-induced saltiness enhancement (OISE) is thought to be a unique salt reduction technique which capitalizes on olfactory-gustatory interaction. Volatile compounds of stewed duck... Read full abstract on PubMed →
Chilli holds significance as a vital agricultural vegetable crop for its economic contributions and medicinal properties inherent in its fruit. Chilli (Capsicum annuum) is widely c... Read full abstract on PubMed →
Pepper (Capsicum annuum L.) is a widely cultivated vegetable crop globally. This study aimed to investigate the effects of different cooking methods on the flavor (taste and aroma)... Read full abstract on PubMed →
This study investigated the effects of various drying methods on the chemical components of Chaotianjiao and Xianjiao, focusing on both non-volatile constituents and volatiles. The... Read full abstract on PubMed →
Fermentation has been used for centuries to preserve food and to obtain products with new, attractive sensory characteristics. Fermented products are a source of dietary fiber, vit... Read full abstract on PubMed →
Capers (<i>Capparis</i> L.), a genus of shrub-like plants within the family Capparaceae, exhibit remarkable ecological adaptability and have long been used in traditional medicine,... Read full abstract on PubMed →
The increasing scarcity of traditional nectar sources due to climate change has led beekeepers to explore alternative floral sources. This study investigates the volatile profile,... Read full abstract on PubMed →
Beef tallow is an important raw material in Chongqing hotpot seasoning but raises great concern on health due to the cholesterol issue. Herein, palm oil was expected to replace bee... Read full abstract on PubMed →
Rizhao green tea (RZT), a renowned green tea, is cultivated in China’s northernmost tea region. Its unique environment endows it with a strong chestnut- and seaweed-like aroma. Thi... Read full abstract on PubMed →
<h4>Background</h4>Liquidambar species are rich sources of essential oils, with applications in cosmetics, perfumes, and pharmaceuticals. Traditionally, the industrial utilization... Read full abstract on PubMed →
In the present study, the phytochemical quantity and quality as well as the antioxidant capacity of Achillea santolina at different growth stages including vegetative, flowering, a... Read full abstract on PubMed →
Butter is valued for its unique flavor, which varies among types. This study employed an integrated multi-analytics approach-combining flavoromics, lipidomics, e-sensory evaluation... Read full abstract on PubMed →
The characterization of volatile compounds in cheese is crucial for understanding sensory properties and consumer acceptance. Camembert cheese, a surface-ripened variety, presents... Read full abstract on PubMed →
Depression is a highly prevalent and disabling psychiatric disorder worldwide. However, currently available first-line antidepressant therapies are frequently limited by delayed on... Read full abstract on PubMed →
This dataset provides a comprehensive phytochemical profile of <i>Saraswata Ghrita</i>, a classical Ayurvedic formulation traditionally used for cognitive enhancement. To capture i... Read full abstract on PubMed →
The essential oils (EOs) represent a natural source of diverse phytoconstituents that may exert a wide range of health-promoting effects, including antioxidative, anti-inflammatory... 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.