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 diamondback moth (DBM), Plutella xylostella (Lepidoptera: Plutellidae), is a major pest of crucifers. Many volatile compounds emitted by cruciferous vegetables are known to med... Read full abstract on PubMed →
Global warming, climate change, and drought are global issues. Thus, drought-tolerant and water-efficient plant species must be chosen. Selection helps maintain crop productivity.... Read full abstract on PubMed →
Coriander (Coriandrum sativum L.) is a nutraceutically renowned annual herb from Apiaceae family and used in cuisines in different countries in different ways to enhance the tastes... Read full abstract on PubMed →
Oolong tea presents notable variations in taste profile and aroma characteristics under different cultivation conditions, particularly across altitudes. However, systematic investi... Read full abstract on PubMed →
BACKGROUND: Non-alcoholic fatty liver disease (NAFLD) is a common liver disorder caused by oxidative stress and dysregulation of lipid metabolism. The endocannabinoid system (ECS),... Read full abstract on PubMed →
One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this s... Read full abstract on PubMed →
To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvig... Read full abstract on PubMed →
Endogenous enzymes play a crucial role in determining fish product aroma. However, the attached microorganisms can promote enzyme production, making it challenging to identify spec... Read full abstract on PubMed →
Jasmines are commercially grown for their fragrant flowers and essential oil. The present study investigates the composition of the volatile compounds from flowers of Jasminum samb... Read full abstract on PubMed →
Growing demand for sugar reduction in beverage necessitates innovative approaches to maintain sweetness perception without compromising acceptability. Volatile compounds in Fu bric... Read full abstract on PubMed →
Tea blending technology is based on finished tea. Blending fresh leaves during processing has not been proposed and investigated anywhere. This study investigates the impact of ble... Read full abstract on PubMed →
INTRODUCTION: Lavender (Lavandula angustifolia) is valued in the food and pharmaceutical industries for its unique aroma, owing to oxygenated monoterpenoids such as linalool, linal... Read full abstract on PubMed →
Single-cell protein feed (SCPF) is an important supplement to protein feed materials, but its authenticity is often affected by antibiotic mycelial dregs (AMD). Headspace-gas chrom... Read full abstract on PubMed →
Assyrtiko, a grape variety with considerable historical importance in Greece, has recently garnered global interest due to its unique citrus and floral fragrances, elevated alcohol... Read full abstract on PubMed →
As a well-commercialized and utilized non-Saccharomyces yeast, Torulaspora delbruineckii is gaining increasing relevance in the winemaking industry. However, its ability to produce... Read full abstract on PubMed →
UNLABELLED: Blueberry wine is a nutritional wine which aroma is affected severely by the fermenting condition. In this study, the influence of sulfur dioxide on the volatile compos... Read full abstract on PubMed →
Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and the flavor code has recently been revealed. To elucidate the transformation of odorants... Read full abstract on PubMed →
Pisco is an Appellation of Origin from Peru, its name comes from the town and the port of Pisco. It is a spirit obtained exclusively by the distillation of base wine, produced alon... Read full abstract on PubMed →
To investigate the effect of <i>Botrytis cinerea</i> infection severity on the flavor characteristics of Petit Manseng noble rot wine, this study analyzed wines produced from Petit... Read full abstract on PubMed →
<b>Background:</b> Allergic rhinitis (AR) is a prevalent allergic disorder characterized by a complex pathogenesis. Drawing on traditional Chinese medicine theory and contemporary... 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.