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.
Unsymmetrical dimethylhydrazine (UDMH), a highly toxic rocket propellant, remains a significant environmental concern in Kazakhstan due to repeated rocket stage falls near the Baik... Read full abstract on PubMed →
Various pyrazine-substituted thiadiazole hybrid compounds 5a-c, 9a-c, and 11a-c have been synthesized and elucidated using spectral measurements. Despite the alternative spatial st... Read full abstract on PubMed →
Soy sauce aroma type Baijiu (SSAB) is a complex blend of seven rounds of raw SSAB, each with distinct aroma profiles that evolve during maturation. Tracking the aging of individual... Read full abstract on PubMed →
Bacterial volatile organic compounds can play a significant role in antagonistic interactions. Enhancing the production of bacterial volatiles that suppress the growth of soil-born... Read full abstract on PubMed →
The contribution of lipid and non-lipid components in peanuts to the formation of the flavor profile during roasting was investigated using defatted peanut protein meal (DPPM) and... Read full abstract on PubMed →
The investigation focused on the endophytic gram-positive microbial isolate KARE_P3, capable of degrading epoxy resin materials. This isolate produced bioactive secondary metabolic... Read full abstract on PubMed →
Endophytic fungi represent promising sources of bioactive compounds with therapeutic potential. The biological effects of ethyl acetate extracts from two endophytic fungi (Aspergil... Read full abstract on PubMed →
As a staple food, potato (<i>Solanum tuberosum</i> L.) (Solanaceae) is one of the most produced food crops to ensure food security. The potato tuber moth (PTM), <i>Phthorimaea oper... Read full abstract on PubMed →
<title>Abstract</title> <p>Endophytic bacteria have become essential in promoting plant growth and development, and provide resistance against phytopathogens through diverse bioch... Read full abstract on PubMed →
<i>Fusarium verticillioides</i> is one of the pathogenic fungi causing maize ear rot, and its secreted fumonisins accumulated in plants pose significant threats to human health. To... Read full abstract on PubMed →
This study investigates the bioactive potential of secondary metabolites produced by endophytic bacteria isolated from Enhydra fluctuans Lour., a medicinal plant known for its anti... Read full abstract on PubMed →
The current study was conducted to characterize the vinegar extract of Nigella sativa and evaluate its biological activities using in vitro and in vivo studies. The N. sativa extra... Read full abstract on PubMed →
The Argentine ant ( <i>Linepithema humile</i> ) is an invasive ant species found across California. Many invasive ant species, including the Argentine ant, can use chemical defense... Read full abstract on PubMed →
IntroductionIn light of lifestyle changes and rising health concerns, there is a growing emphasis on reevaluating food processing and preparation techniques to enhance nutritional... Read full abstract on PubMed →
peer reviewedAlkylpyrazines presented a pleasant "roasty" aroma and were considered as the key aroma compounds in freeze-dried red jujube. Their formation is significantly affected... Read full abstract on PubMed →
Flavor is a crucial characteristic of peanut oils, exerting a significant impact on their quality and acceptability. However, given the uncertainty in the correlations between flav... Read full abstract on PubMed →
Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. I... Read full abstract on PubMed →
In this study, the sensory attributes of traditional Chinese stir-fried pork cuisine (stir-fried pork tenderloin with garlic shoots) were investigated, and a sensory wheel was deve... Read full abstract on PubMed →
The composition of volatile compounds generated by the thermal decomposition of Amadori rearrangement products (ARPs) in the Maillard reaction between glucose and alanine was inves... Read full abstract on PubMed →
This study employed integrated omics to investigate microbial dynamics and flavor development in Tanggou wine fermentation. High-throughput sequencing identified 182 bacterial and... 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.