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.
Soluble sugars, organic acids and volatiles are important components that determine unique fruit flavor and consumer preferences. However, the metabolic dynamics and underlying reg... Read full abstract on PubMed →
Accumulation of pesticides has a harmful impact on the environment and human health. The main goal of this work was to develop a method to determine and quantify the residues of th... Read full abstract on PubMed →
During storage, common beans are susceptible to ageing leading to quality changes, in particular their cooking quality. In this study, kinetics of evolution of volatile compounds w... Read full abstract on PubMed →
In this study, two chemical bean seed hardening methods were used to investigate the changes in cooking behavior associated with Ca2+ transport and phytate hydrolysis to better und... Read full abstract on PubMed →
Accumulating attention has been focused on resistant starch (RS) due to its blood-lipid-lowering activities. However, reports on the potential bioactivities of RS for preventing hy... Read full abstract on PubMed →
The aquaculture sector is one of the main activities contributing to food security for humanity around the globe. However, aquatic animals are susceptible to several farming stress... Read full abstract on PubMed →
Aquilaria malaccensis is a tropical tree that produces expensive resinous heartwood agarwood through the natural process induced by natural or artificial injury or microbial infect... Read full abstract on PubMed →
Salinity stress is a major environmental threat in agricultural systems. Kenaf is a promising crop for the future for cultivation in salinity-affected soils because of its high phy... Read full abstract on PubMed →
Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functi... Read full abstract on PubMed →
Habitat associations can be critical predictors of larger-scale organism distributions and range shifts. Here the authors consider how a critical habitat, kelp (Ecklonia radiata) a... Read full abstract on PubMed →
Cruciferous vegetables are considered functional foods because of their content of health-related compounds. They are grown and consumed in various cultures around the world. Ferme... Read full abstract on PubMed →
To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed... Read full abstract on PubMed →
Jujube is a crop highly resistant to drought and salinity, making it one of the main fruit trees in Xinjiang. The present study evaluated the changes in the physicochemical and ant... Read full abstract on PubMed →
The objective of this study was to determine the properties of natural jicama starch and edible film made from the starch. The film was prepared by adding agarwood aetoxylon bouya... Read full abstract on PubMed →
Root, bulb, or tuber vegetables, which are borne underground, are reported to be dense in essential nutrients and come with several health benefits. Most of these root vegetables a... Read full abstract on PubMed →
The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds. In... Read full abstract on PubMed →
The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracte... Read full abstract on PubMed →
In Mexico, Diabetes mellitus (DM) is a serious health problem, and although the current pharmacological treatments for DM such as insulin and oral hypoglycemics are available, the... Read full abstract on PubMed →
Metabolomics is an indispensable part of modern systems biotechnology, applied in the diseases' diagnosis, pharmacological mechanism, and quality monitoring of crops, vegetables, f... Read full abstract on PubMed →
Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentration... 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.