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.
Colchicine, a strong antimitotic drug produced by the crocus <i>Colchicum autumnale</i>, induces polyploidy by interfering with spindle formation during mitosis, making it a crucia... Read full abstract on PubMed →
Spices play a crucial role in shaping the characteristic flavor of marinated meat products. This study systematically compared the effects of physical crushing, vacuum nano-collisi... Read full abstract on PubMed →
Volatile, or essential, oils are the principal odorous components of certain plant species and constitute aliphatic and aromatic compounds in the oils' natural mix. The aromatic co... Read full abstract on PubMed →
Fixation is a necessary step in bamboo leaf powder processing and plays a decisive role in determining its color, aroma, and taste. It is irreplaceable for maintaining quality, sta... Read full abstract on PubMed →
Sensory and phytochemical analyses were conducted on sweet basil (Ocimum basilicum L.) to investigate the impact of volatile and phenolic compounds on aroma, taste, and flavor by m... Read full abstract on PubMed →
Dermanyssus gallinae is the primary ectoparasite associated with laying poultry, and is usually controlled with chemical acaricides, which lead to the development of drug resistanc... Read full abstract on PubMed →
Clove (Syzygium aromaticum) is one of the most commonly used spices in stewed beef to enrich and improve its aroma during the stewing process. Gas chromatography ion mobility spect... Read full abstract on PubMed →
This study evaluated the efficacy of ice-temperature storage (-1 °C) in preserving volatile compounds (VOCs) in blue honeysuckle (<i>Lonicera caerulea</i> L.) as compared to conven... Read full abstract on PubMed →
In this study, inter-brand variations in volatile flavor compound profiles of four lager beers were systematically investigated by integrating sensory evaluation with GC-MS, GC×GC-... Read full abstract on PubMed →
Phytomanagement integrates optimized phytotechnology to mitigate soil toxicity risks with a valorization strategy for the biomass produced on the contaminated soil. This three-year... Read full abstract on PubMed →
<h4>Background</h4>Understanding how aroma compounds enhance monosodium glutamate (MSG) umami perception remains a critical challenge in flavor science.<h4>Methods</h4>The umami-en... Read full abstract on PubMed →
The incorporation of citrus-based flavoring agents into vegetable oils has gained increasing attention because of their potential to enhance both the sensory and functional qualiti... Read full abstract on PubMed →
Lemon is widely valued for its bioactive components and unique flavor, which are influenced by diverse volatile organic compounds (VOCs). This study implemented flavoromics, a comp... Read full abstract on PubMed →
Research on spicy anchovies lacks dedicated sensory frameworks, reliable aroma identification, and systematic processing-flavor insights. In this study, 21 spicy anchovy samples wi... Read full abstract on PubMed →
The Asian eel, a medicinal and edible species, lacks systematic research on age-related nutritional and flavor dynamics. To optimize breeding strategies and product differentiation... Read full abstract on PubMed →
Sorghum grain (<i>Sorghum bicolor</i> (L.) Moench) grown in a temperate climate was used as a feedstock for bioethanol production. Mixed cultures of <i>Zymomonas mobilis</i> and <i... Read full abstract on PubMed →
Kydia calycina Roxb. has therapeutic properties, and it cures boils, skin infections, arthritis, ulcers, jaundice and lumbago. The leaf sample was extracted using methanol, ethanol... Read full abstract on PubMed →
The study discovering chemical compounds of black bangle (Zingiber ottensii Val.), which is a member of Zingiberaceae family, is rather scarce. This research aimed to determine the... Read full abstract on PubMed →
The rhizomes of <i>Alpinia galanga</i> have a characteristic aroma, the molecular basis of which has not yet been fully clarified. Application of gas chromatography-olfactometry an... Read full abstract on PubMed →
There are differences in flavor, efficacy, and price between the cardamom varieties <i>Alpinia galanga</i> (H) and <i>Myristica fragrans</i> (R). It is crucial to distinguish their... 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.