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.
Southern mountain mint, Pycnanthemum pycnanthemoides (Leavenw.) Fernald, is a mountain mint species endemic to the southeastern United States. The odorants responsible for the plan... Read full abstract on PubMed →
This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Bl... Read full abstract on PubMed →
Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation h... Read full abstract on PubMed →
Plants, including vegetables, are an essential element of the human diet, considering their dense nutritional content and bioactive content that could assist in boosting nutritiona... Read full abstract on PubMed →
Dazomet is a kind of crystal solid that is stable at room temperature and acts as a fumigant. It is commonly used to control soil fungi, as an insecticide, and in sterilization and... Read full abstract on PubMed →
The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respec... Read full abstract on PubMed →
In order to comprehensively evaluate the aroma-active substances and taste components of durian, solid-phase microextraction combined with gas chromatography mass spectrometry (SPM... Read full abstract on PubMed →
Coffee quality is achieved by performing good practices. This study aimed to evaluate coffees from different altitudes fermented with the self-induced anaerobic method (SIAF) and p... Read full abstract on PubMed →
In this experiment, Guangxi passion fruit was used as the raw material for natural aroma extraction using the spinning cone column (Spinning Cone Column, SCC) technique. In combina... Read full abstract on PubMed →
Pitaya is one of the most preferred and produced tropical fruit species recently introduced to the Mediterrranean region in Turkey. Due to its nutritional fruits with high economic... Read full abstract on PubMed →
UvA-DARE is a service provided by the library of the University of Amsterdam (https://dare.uva.nl)UvA-DARE (Digital Academic Repository)Is acrolein a reuterin-borne chemical hazard... Read full abstract on PubMed →
(1) Background: <i>Centaurea cyanus</i> L. is a medicinal plant whose flowers are widely used in herbal medicine. The aim of the study was to localise flower tissues that are respo... Read full abstract on PubMed →
The plant growth-boosting biofilm-forming bacteria Bacillus pseudomycoides is able to promote growth and drought stress tolerance in wheat by suppressing the MYB gene, which synthe... Read full abstract on PubMed →
Wild Iberian red deer meat demand and interest are increasing and, therefore, an in-depth characterization of meat quality is needed to meet consumer demands. The objective of the... Read full abstract on PubMed →
Dandelion, in China, has a long history as a medicinal and edible plant, and possesses high nutritional and medical value. The present study aimed to isolate a new polysaccharide (... Read full abstract on PubMed →
Ethical, environmental and health concerns around dairy products are driving a fast-growing industry for plant-based dairy alternatives, but undesirable flavours and textures in av... Read full abstract on PubMed →
High pressure processing (HPP) is an attractive technology for the preservation of vegetables with health promoting properties such as pumpkins. In this study pumpkin cubes were tr... Read full abstract on PubMed →
<i>Trichosanthes anguina</i> L. (family Cucurbitaceae) is a monoecious and diclinous plant that can be consumed as a vegetable and has anti-inflammatory and antioxidant effects. Th... Read full abstract on PubMed →
Highlights • E-nose and GC–MS could distinguish the different pumpkin based on aroma profiles and volatile compounds.• It’s the first time to study the key volatile compound associ... Read full abstract on PubMed →
Enriching cereals-based products with bioactive compounds is a valuable strategy to improve product quality. We studied carotenoid bioaccessibility and intestinal uptake from a pum... 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.