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.
3-Methylbutanal, a key volatile compound contributing to the nutty flavor of cheese, was primarily produced through the microbial catabolism of leucine. This study focused on the m... Read full abstract on PubMed →
This study simulated the oxidation and degradation processes of myofibrillar proteins (MPs) in fermented meat products using hydroxyl radical oxidation and trypsin hydrolysis. It a... Read full abstract on PubMed →
Succinic acid is an essential bulk chemical with wide-ranging applications in materials, food, and pharmaceuticals. With the advancement of biotechnology, there has been a surge in... Read full abstract on PubMed →
Fermented milk is a product in daily use that faces many challenges, including natural flavor, good texture, and improvement of health benefits. In this study, Leuconostoc mesenter... Read full abstract on PubMed →
3-Hydroxy-2-butanone (3H2B) is a key gaseous metabolite of Listeria monocytogenes, a potential lung cancer biomarker, and a widely used food flavoring agent, underscoring the deman... Read full abstract on PubMed →
A volatile organic substance produced from jasmonic acid, methyl jasmonate (MJ/MeJA), is an important plant hormone involved in stress responses and plant defense. Apart from its r... Read full abstract on PubMed →
Alpha-cembratriene-4,6-diol (α-CBT-diol) is a complex diterpenoid primarily found in Solanaceae (i.e., tobacco leaves), Pinaceae, and marine corals. Due to its intricate chemical s... Read full abstract on PubMed →
Self-reported food intolerances are estimated to affect between 15-20% of the population. Among them, histamine intolerance (HIT) has emerged as a focus of particular interest. It... Read full abstract on PubMed →
Lotus seed juice has significant potential in the plant-based beverage market owing to its distinctive flavor. However, its sensory quality is significantly influenced by processin... Read full abstract on PubMed →
In addition to its flavor and nutritional value, the origin of kelp has become a crucial factor influencing consumer choices. Nevertheless, research on kelp's origin traceability b... Read full abstract on PubMed →
Fragrant rice is regarded as a premium variety due to its distinctive aroma, delicate texture, and rich nutritional value. This aroma primarily originates from 2-acetyl-1-pyrroline... Read full abstract on PubMed →
Volatile organic chemicals (VOC) have been identified as hazardous pollutants impairing human health. While whether the VOC exposure was associated with hyperuricemia is yet clarif... Read full abstract on PubMed →
BACKGROUND: Growing evidence suggests that environmental pollutants exert a detrimental impact on female fertility. Among these pollutants, volatile organic compounds (VOCs), easil... Read full abstract on PubMed →
BACKGROUND: Diabetic kidney disease (DKD) is a global public health concern. Environmental factors are increasingly recognized as significant risk factors that cannot be overlooked... Read full abstract on PubMed →
Evidence on the impacts of volatile organic compounds (VOCs), a class of ubiquitous environmental toxics, on sarcopenia, a major age-related global health issue, remains scarce. Da... Read full abstract on PubMed →
BACKGROUND: Hyperuricemia (HUA) is the presence of excessive uric acid (UA) in blood, which leads to an increased risk of chronic kidney disease and gout. There are about 120 milli... Read full abstract on PubMed →
In this work, the nonvolatile and volatile compounds were analyzed to investigate the effects of breeding and ploidy on the flavor of oysters. The oysters after breeding (November)... Read full abstract on PubMed →
This study aims to determine the most preferred percentage of indian mackerel surimi addition to mantou based on panelist evaluations. The research was conducted from December 2024... Read full abstract on PubMed →
Kirsten rat sarcoma (KRAS) is one of the most frequently mutated oncogenic drivers in metastatic non-small cell lung cancer (NSCLC). The development of selective, covalent KRAS G12... Read full abstract on PubMed →
This study aimed to investigate the effects of <i>Brevibacillus laterosporus</i> (<i>B. laterosporus</i>) supplementation on growth performance, carcass traits, antioxidant capacit... 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.