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.
Volatile cues can play a significant role in the location and discrimination of food resources by insects. Dung beetles have been reported to discriminate among dung types produced... Read full abstract on PubMed →
Blueberry (Vaccinium spp.) is one of the five major healthy foods for humans and is recognized as the "king of the world fruit", which has attracted great interest in the phytogeni... Read full abstract on PubMed →
Diacylglycerol (DAG) is commonly known as one of the precursors for 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) formation. Besides, 3-MCPDE and GE are he... Read full abstract on PubMed →
This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-<i>Saccharomyces</i> yeast and <i>Saccharomyces cerevisiae<... Read full abstract on PubMed →
The aim of this study was to determine the variability of several chemical compounds and the antioxidant and antimicrobial activities of eight types of berries harvested from two d... Read full abstract on PubMed →
HS-SPME/GC-MS and aroma descriptive analysis were used to gain insights into the volatile and sensory details of 99 red wine samples collected from four varieties in five regions.... Read full abstract on PubMed →
Chemical fingerprinting of phenolic compounds present in Finnish berry wines was performed using a direct-infusion Fourier transform ion cyclotron resonance mass spectrometry (FT-I... Read full abstract on PubMed →
The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds. However, the qualitative determination of trace... Read full abstract on PubMed →
Bergamot essential oil (BO) shows biological activities and is widely used as a flavoring for food products; however, its application in foods is limited because of the low stabili... Read full abstract on PubMed →
This current study review provides a brief review of a natural bee product known as propolis and its relevance toward combating SARS-CoV viruses. Propolis has been utilized in medi... Read full abstract on PubMed →
The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioact... Read full abstract on PubMed →
Chronic kidney disease (CKD) manifests with systemic inflammation, oxidative stress, and gut dysbiosis, resulting in metabolic disorders and elevated rates of cardiovascular diseas... Read full abstract on PubMed →
Beer is a complex product due to its raw materials (malt, hops, yeast, and water). Beer production can also use other matters as adjuncts. This study investigated the influence of... Read full abstract on PubMed →
Even beer being the most consumed alcoholic beverage around the world, there is not enough information generated for craft beers produced in Latin America, for either volatile prof... Read full abstract on PubMed →
Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health... Read full abstract on PubMed →
This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef wit... Read full abstract on PubMed →
<i>Flammulina Velutipes</i> (<i>F. velutipes</i>) is widely planted all over the world and is rich in nutrients, which is of great benefit to the human body. However, the research... Read full abstract on PubMed →
Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile co... Read full abstract on PubMed →
The available evidence on dogs' scent preferences is quite limited. The purpose of this study was to verify the canine response to selected odors that may also be preferred by huma... Read full abstract on PubMed →
As a vegetable crop, sponge gourd is widely consumed worldwide due to its health promoting and nutraceutical value. This study describes genetics of an aromatic genotype VRSG-7-17... 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.