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.
There is increasing pressure to identify natural feed additives to mitigate methane emissions from livestock systems. Our objective was to investigate the effects of essential oils... Read full abstract on PubMed →
<i>Houttuynia cordata</i> Thunb. is a medicinal and edible plant that has been commonly used in traditional Chinese medicine since ancient times. This study used headspace solid-ph... Read full abstract on PubMed →
The antimicrobial effect of 21 nature spices essential oils (EOs) on marinated chicken was investigated and response surface analysis was applied to obtain the optimal combination.... Read full abstract on PubMed →
Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for... Read full abstract on PubMed →
BACKGROUND: Stegobium paniceum (Coleoptera, Anobiidae) is an important pest of stored products causing severe damage to dried Chinese medicinal plant materials (CMPMs). Plant volat... Read full abstract on PubMed →
Heat treatment generally induces structural changes of fish muscle and loss of nutrients. Depending on many intrinsic and extrinsic factors farmed fish qualitative attributes can b... Read full abstract on PubMed →
Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the for... Read full abstract on PubMed →
Xinyang Maojian (XYMJ) is one of the premium green teas and originates from Xinyang, which is the northernmost green tea production area in China. The special geographic location,... Read full abstract on PubMed →
Meat flavor is an important aspect of meat quality that also influences consumer demand, and is therefore very important for the meat industry. Volatile organic compounds (VOCs) co... Read full abstract on PubMed →
Alpinia latilabris Ridl., a new record from Thailand, has great potential for use as a material for food and traditional medicine. Dried samples preserve the quality and avoid the... Read full abstract on PubMed →
The herbal plant <i>Petroselinum crispum</i> (<i>P. crispum</i>) (Mill) is commonly available around the world. In this study, the leaves of the herbal plant <i>P. crispum</i> were... Read full abstract on PubMed →
Zingiberaceae plants are distributed in the tropical and subtropical regions of the world, being used in many famous medicinal materials. Meanwhile, some Zingiberaceae plants are i... Read full abstract on PubMed →
Almonds contain around 50% fat with a health-promoting fatty acid profile that can be extracted by pressing to obtain high-quality oils. To improve oil sensory properties, the almo... Read full abstract on PubMed →
Although milk and plant-based drinks are widely consumed foodstuffs with high nutritional value, their consumption may also mean intake of non-essential/toxic elements becoming a r... Read full abstract on PubMed →
Over the years, natural products such as essential oils have been gaining more and more prominence due to their perceived health benefits. Plants rich in essential oils represent a... Read full abstract on PubMed →
The flavor of fresh onion and its processed products is an important index with which to evaluate its quality. In this study, the highly volatile compounds of onion with different... Read full abstract on PubMed →
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich s... Read full abstract on PubMed →
Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed... Read full abstract on PubMed →
Alfalfa sprouts have high nutritional values when consumed raw, but are easily contaminated by food pathogens. This study aimed to evaluate effects of essential oil (EO) vapors, RF... Read full abstract on PubMed →
In the research, we evaluated the effects of high-pressure processing (HPP) on the growth and histamine formation of histamine-forming bacteria (HFB) in yellowfin tuna meat during... 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.