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 wines obtained by fermentation of a model medium supplemented with flavour precursors from different grape varieties (Muscat, Chardonnay, Grenache, Tempranillo, Merlot, Caberne... Read full abstract on PubMed →
Two samples of oak honeydew honey were investigated. Headspace solid-phase microextraction (HS-SPME) combined with GC and GC/MS enabled identification of the most volatile organic... Read full abstract on PubMed →
The chemical composition of the volatile oil from berries of Croton macrostachyus Hochst. ex Del. was determined by GC and GC/MS. The oil was tested for its in vitro antileishmania... Read full abstract on PubMed →
The first GC and GC/MS analyses of the essential oils hydrodistilled from dry leaves of Arctostaphylos uva-ursi and Vaccinium vitis-idaea enabled the identification of 338 componen... Read full abstract on PubMed →
The odor-active volatiles of Kinokuni mandarin (Citrus kinokuni Hort. ex Tanaka), an original mandarin orange in Japan, were characterized by a combination of instrumental and sens... Read full abstract on PubMed →
In recent studies, the insecticide activity against some stored products pests of monoterpenoids, such as linalool, S-carvone, camphor, geraniol, γ-terpinene and fenchone, and phen... Read full abstract on PubMed →
UNLABELLED: This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and conventionally grown pac choi (Brassica rapa var.... Read full abstract on PubMed →
The volatile constituents of the flowers of Caralluma europaea (Guss.) N.E.Br (Apocynaceae) from Lampedusa Island were analyzed by a headspace GC method. The analyses allowed the i... Read full abstract on PubMed →
This work was undertaken to identify floral compound(s) produced by honeysuckle flowers, Lonicera japonica (Thunberg), that mediate the attraction of New Zealand flower thrips Thri... Read full abstract on PubMed →
The effect of the addition of a grape flavor precursor extract to a grape juice, before or after fermentation with three different Saccharomyces cerevisiae yeast strains, on the ev... Read full abstract on PubMed →
The lesser mealworm beetle, Alphitobius diaperinus (Panzer), is a widespread serious pest in poultry production facilities and is difficult to control by conventional means. Althou... Read full abstract on PubMed →
The genus Phlomis L. belongs to the Lamiaceae family and encompasses 100 species native to Turkey, North Africa, Europe and Asia. It is a popular herbal tea enjoyed for its taste a... Read full abstract on PubMed →
Aroma-active compounds from Korean perilla (Perilla frutescens Britton) leaf were extracted by solvent-assisted flavor evaporation (SAFE), liquid-liquid continuous extraction (LLCE... Read full abstract on PubMed →
Volatile components of nine litchi cultivars (10 samples) with high commercial value from Southern China were investigated by means of gas chromatography-mass spectrometry combined... Read full abstract on PubMed →
A suite of commercially available volatile compounds was tested in an olfactometer bioassay for responses by the crucifer flea beetle (Phyllotreta cruciferae). Flea beetles were in... Read full abstract on PubMed →
Volatile organic compounds of Amorpha fruticosa honey samples were isolated by headspace solid-phase microextraction (HS-SPME) and ultrasonic solvent extraction (USE), followed by... Read full abstract on PubMed →
The aroma-active compounds of Pontianak orange peel oil ( Citrus nobilis Lour. var. microcarpa Hassk.) were characterized by using gas chromatography-olfactometry (GC-O) and aroma... Read full abstract on PubMed →
The headspace profile of palm wine was evaluated by time-resolved sensory analysis showing significant changes of the diverse odour attributes with time after swallowing. Fruity an... Read full abstract on PubMed →
The essential oils of the aerial parts of Ocimum basilicum Linn.var. pilosum (Willd.) Benth., an endemic medicinal plant growing in China, was obtained by hydrodistillation and ana... Read full abstract on PubMed →
The essential oils from leaves and fruits of Coriandrum sativum L. were analyzed by gas chromatography mass spectroscopy (GC-MS). The leaf oil contained 44 compounds mostly of arom... 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.