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 consumption of white rice－an important component of diets in many regions, especially in Asia－has been linked to an increased risk of type 2 diabetes mellitus (T2DM). The high... Read full abstract on PubMed →
Arsenic (As) toxicity severely restricts rice growth, particularly in flooded paddies, while carbon quantum dots (CQDs) have recently gained increasing attention for their ability... Read full abstract on PubMed →
The captivating aroma of basmati rice is highly favoured by consumers across the globe. Unfortunately, the aroma of basmati rice has been gradually diminishing over time due to the... Read full abstract on PubMed →
Introduction Pigmented rice is fascinated by consumers for its abundant phytochemicals and unique aroma. Methods In this study, GC–MS-based metabolomics of Yangxian colored rice va... Read full abstract on PubMed →
This study investigated the dynamic evolution of volatile aroma compounds in cooked glutinous rice during frozen storage, aiming to elucidate the flavor degradation mechanism and p... Read full abstract on PubMed →
BACKGROUND: Yield improvement in Basmati rice is important to meet the growing demand of Basmati and pivotal to world food security. Yield in rice is a complex quantitative trait c... Read full abstract on PubMed →
The antifungal activity of natural extracts, essential oils (EOs), and pure volatiles against <i>Monilinia fructicola</i>, the main causal agent of brown rot of stone fruits, was e... Read full abstract on PubMed →
Terrestrial plants naturally produce chemical signals to attract beneficial insects or repel harmful pests. These inherent plant attributes offer promising opportunities for eco-fr... Read full abstract on PubMed →
Light is a crucial factor in plant growth and development. Plants exposed to light stress experience various effects on their growth. This research was conducted to investigate the... Read full abstract on PubMed →
In white wines, early detection of oxidation would alert winemakers to monitor potentially troubled wine more closely and take preventative measures to mitigate undesirable brownin... Read full abstract on PubMed →
Fermented fruit juices are considered functional beverages because they contain bioactive compounds derived from plant materials and produced by the microorganisms involved in ferm... Read full abstract on PubMed →
Xenia effect significantly influences fruit quality, with underexplored impacts on pear aroma. This study systematically evaluated eight cultivars' effects on ‘Starkrimson’ pears u... Read full abstract on PubMed →
<h4>Summary</h4> Plants constantly emit volatile organic compounds (VOCs) that can influence the physiology and behavior of neighboring plants. While the role of stress-induced VO... Read full abstract on PubMed →
As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts,... Read full abstract on PubMed →
Pasteurization may alter beer flavor and aroma, as heat treatment can diminish freshness. Previous studies reported only minor effects, but focused exclusively on lightly hopped be... Read full abstract on PubMed →
Banana is a favorite fruit for many people due to its distinctive taste and aroma. In the current investigation, the volatile aroma compounds of the Egyptian banana belonging to th... Read full abstract on PubMed →
Giant pandas feed preferentially on bamboo but choose different species and organs depending on factors such as the altitude and season, suggesting preferential selection according... Read full abstract on PubMed →
This study investigates the critical role of microbial succession in flavor formation during low-salt (1 % NaCl) fermentation of Jipo bamboo shoots (JPBS). Results demonstrated tha... Read full abstract on PubMed →
Plant-based materials are increasing been used as an alternative to conventional plastic materials in food packaging applications. Thus, for example, bamboo-based food contact arti... Read full abstract on PubMed →
This study explored the bioactive compounds and pharmaceutical potential of traditionally fermented Bambusa balcooa shoots from Assam, India, using gas chromatography-mass spectrom... 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.