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 perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one c... Read full abstract on PubMed →
Plants release a variety of volatiles and herbivore-induced plant volatiles (HIPVs) after being damaged by herbivorous insects, which play multiple roles in the interactions with o... Read full abstract on PubMed →
An experiment was conducted at IISR, Kozhikode to study the effect of foliar application of chemical elicitors, namely, chitosan (100, 200 and 500 ppm), phenylalanine (0.1, 1 and 1... Read full abstract on PubMed →
This study aimed to prepare and evaluate ground red pepper and turmeric added virgin olive oil (VOO) oleogels with whale spermaceti wax (WSW) as organogelator. The concentration of... Read full abstract on PubMed →
The use of phytochemicals for nutritional wellness has attracted worldwide attention and resulted in development of innovative formulations. Turmeric latte is one such formulation.... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are secondary metabolites responsible for the aroma of grapes and the quality of wine. Apart from genetics, agronomic practices may impact the aro... Read full abstract on PubMed →
Methicillin-resistant staphylococci (MRS) have been considered a veterinary and public health threat that needs to be addressed, as they are known to cause serious infections, with... Read full abstract on PubMed →
One of the most important tasks in the food industry is the search for alternative biochemical markers of radiation treatment in dietary, chilled meat products such as chicken and... Read full abstract on PubMed →
The production of a distinct profile of volatile organic compounds plays a crucial role in the ecology of hypogeous Ascomycetes, and is also key to their gastronomic relevance. In... Read full abstract on PubMed →
Fresh truffles which include black truffle (Tuber melanosporum Vittadini) deteriorate and lose aroma rapidly after harvest; therefore, postharvest processing via freeze-drying or e... Read full abstract on PubMed →
Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested most... Read full abstract on PubMed →
The genus Cassia and Senna have been classified under subfamily Caesalpinioideae of family Fabaceae (Leguminosae) of order Fabales. There is a scarce taxonomical studies of the gen... Read full abstract on PubMed →
<h4>Background</h4>Orchids have evolved various strategies that aim to ensure their reproduction success. These may include the production of rewards for pollinators, or on the con... Read full abstract on PubMed →
The aim of this study was to demonstrate the metabolic profile of post-culture medium as an expression of cell suspension metabolic activity of the tree fern <i>Cyathea delgadii</i... Read full abstract on PubMed →
In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential... Read full abstract on PubMed →
<i>Coffea arabica</i> (Rubiaceae) is a basic drink for all Gulf societies, especially Saudi Arabia, it is the main part of the Saudi tradition. This investigation was carried out t... Read full abstract on PubMed →
BACKGROUND: Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient, especially for animal-bas... Read full abstract on PubMed →
GC × GC-O-TOF-MS and GC-IMS have attracted increasing attention in complex food flavor analysis due to their high resolution and sensitivity. However, very few studies have attempt... Read full abstract on PubMed →
Dynamic changes and correlations between physicochemical properties, 14 targeted volatile compounds (TVCs) and six groups of enzyme activities during eight production stages of nat... Read full abstract on PubMed →
Different classes of phytochemicals were previously isolated from the Red Sea algae <i>Hypnea</i> <i>musciformis</i> as sterols, ketosteroids, fatty acids, and terpenoids. Her... 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.