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.
Vanilla production in Guadeloupe is expanding. The main species grown is Vanilla planifolia, but other species such as Vanilla pompona are also present and required by industries.... Read full abstract on PubMed →
The green-tea manufacturing process showed good effect of flavor improving, debittering and shaping in making Penthorum chinensePursh leaf (PL) tea (PLT), which serves as a polyphe... Read full abstract on PubMed →
The purpose of this work was to re-evaluate the polar paradox theory (PPT) that explains the relationships between the efficacy of antioxidants, their polarity, and their environme... Read full abstract on PubMed →
A typical particulate matter pollution process occurred from October 9 to 17,2018,in Langfang,and 99 types of volatile organic compounds (VOCs) were monitored by using ZF-KU-1007.... Read full abstract on PubMed →
The intensity of the odor in food-grade paraffin waxes is a pivotal quality characteristic, with odor panel ratings currently serving as the primary criterion for its assessment. T... Read full abstract on PubMed →
Saliva influences the release of aroma in the oral cavity. The composition of human saliva varies depending on stimulation and host's origin; however, the compositional differences... Read full abstract on PubMed →
Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified... Read full abstract on PubMed →
The chemical composition of 33 oil samples isolated from the berries of individual trees of two subspecies of Juniperus oxycedrus L., collected in four locations in Tlemcen and Aïn... Read full abstract on PubMed →
This study investigates agro-industrial by-products as sources of bioactive compounds, particularly focusing on phenolic compounds known for their antioxidant properties. With grow... Read full abstract on PubMed →
In Indonesia, there are many types of citrus where parts of the fruit, leaves, and peel can be utilized as food, drinks, spices, and medicine. This research aims to determine the p... Read full abstract on PubMed →
Jinhua finger citron is one of the traditional specialties of Jinhua with a long history of cultivation. The current study highlighted the advantages of using the quality by design... Read full abstract on PubMed →
In this study, the aim was to investigate the chemical content and in vitro antioxidant, antimicrobial, and anti-inflammatory activities of petroleum ether (PE), dichloromethane (D... Read full abstract on PubMed →
Roasting is crucial for the distinct flavor of Wuyi rock tea (WRT). This study applied untargeted metabolomics to investigate the effects of roasting on 139 WRT samples roasted at... Read full abstract on PubMed →
The present study aimed to explore the key volatile compounds (VCs) that lead to the formation of characteristic flavors in ripe Pu-erh tea (RIPT) fermented by Monascus purpureus (... Read full abstract on PubMed →
Fusarium head blight (FHB), caused by Fusarium graminearum, is a predominant disease of wheat. Due to the lack of disease-resistant germplasm, chemical control is an important mean... Read full abstract on PubMed →
Colletotrichum gloeosporioides is a fungal disease of strawberry fruit. Biocontrol strategies holds tremendous promise in alleviating fruit decay. Here, 30 actinomycetes were isola... Read full abstract on PubMed →
Salmonella is one of the most prevalent foodborne pathogens in poultry and its products. Its rapid detection based on volatile organic compounds (VOC) has been widely accepted. How... Read full abstract on PubMed →
Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found... Read full abstract on PubMed →
2,4,6-Trichloroanisole (2,4,6-TCA), a compound with a characteristic earthy odor, is a common source of odorous pollutants in drinking water and wine. However, research on its biol... Read full abstract on PubMed →
Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the aroma composition an... 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.