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.
Oxidative stress is closely linked to various diseases, and many studies have been conducted to determine how to reduce this stress. In particular, efforts are being made to find p... Read full abstract on PubMed →
The aim of this study was to investigate the flavor changes of household stir-frying China mutton sao zi, and to evaluate the feasibility of electronic nose (E-nose) and gas chroma... Read full abstract on PubMed →
The consumption of soy drink in Western countries is limited due to its green off-flavor. Hence, fermentation of soy drink with Lycoperdon pyriforme to tailor the aroma has been in... Read full abstract on PubMed →
Chemotherapy-induced side effects affect the quality of life and efficacy of treatment of cancer patients. Current approaches for treating the side effects of chemotherapy are poor... Read full abstract on PubMed →
This paper reports for the first time the occurrence, fates, and carcinogenic risks of 20 substituted polycyclic aromatic hydrocarbons (SPAHs) and 16 priority PAH species in two co... Read full abstract on PubMed →
The present study investigated adsorptive removal of toluene and ethylbenzene from the aqueous media via using biochar derived from municipal solid waste (termed "MSW-BC") in a sin... Read full abstract on PubMed →
BACKGROUND: Movement of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), in stored products is mediated by food volatiles and other semiochemicals. R... Read full abstract on PubMed →
Mastication is a physiological process whereby food is comminuted and mixed with saliva to form a swallowable bolus; it is also the initial process for retronasal aroma that is rel... Read full abstract on PubMed →
Blueberries are rich in bioactive anthocyanins, with a high level of malvidin, which is associated with antioxidant benefits that contribute to reducing the risk of diabetes. The o... Read full abstract on PubMed →
The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin vari... Read full abstract on PubMed →
Allergic diseases are a global health burden with increasing prevalence. Side effects of available medications (antihistamines and steroids), lack of patients' perceived effectiven... Read full abstract on PubMed →
Botrytis cinerea causes the gray mold disease in a wide range of plant hosts, especially in post-harvest periods. The control of this phytopathogen has been accomplished through th... Read full abstract on PubMed →
Casearia sylvestris is an endemic tree of the Latin America that the essential oil (EO) has anti-inflammatory and gastroprotective actions. This study evaluates the chemical compos... Read full abstract on PubMed →
During the making of rice-koji for sake production, 2,4,6-trichlorophenol (TCP) is O-methylated to 2,4,6-trichloroanisole (TCA) by the koji-mold, Aspergillus oryzae, resulting in a... Read full abstract on PubMed →
As a popular fermented condiment in oriental countries, soy sauce plays a more and more important role in modern food culture due to its unique smell and delicious taste. With the... Read full abstract on PubMed →
The approaches based on high-resolution analytical techniques, such as nuclear magnetic resonance or mass spectrometry coupled to chromatographic techniques, have a determining rol... Read full abstract on PubMed →
Aroma is an important factor affecting mushroom character and quality. According to the different reaction pathway, the key aroma metabolites (sulfur and eight-carbon volatiles) fo... Read full abstract on PubMed →
Among 12 aroma types of Baijiu, the strong aroma type of Baijiu (Nongxiangxing Baijiu) is well received by customers for its rich and full aroma profile. According to the aroma cha... Read full abstract on PubMed →
N-nitrosamines are potent carcinogens, particularly N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA), which are commonly found in a variety of foods and drinking wate... Read full abstract on PubMed →
More still needs to be learned regards the relative contamination of heavy metals and pesticide residues, particularly those found in widely consumed Nigerian food crops like cerea... 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.