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.
Terminalia catappa L. (tropical almond) is a nutritious fruit found mainly in the tropics. This study is aimed to establish the naturally biotransformed molecules and identify the... Read full abstract on PubMed →
ABSTRACT: Butter adulteration practices and their health risks were assessed along the supply chains in the central highlands and southwestern midlands of Ethiopia. A purposive sam... Read full abstract on PubMed →
The aim of this work is a review of recent scientific literature about intra-oral halitosis among patients using dentures. Halitosis is a condition in which an unpleasant smell com... Read full abstract on PubMed →
White chanterelles (Basidiomycota), lacking the orange pigments and apricot-like odour of typical chanterelles, were found recently in the Canadian provinces of Québec (QC) and New... Read full abstract on PubMed →
Pine honey is highly appreciated by consumers because of its non-crystallization, appearance, color, taste, and unique aroma. The objective of this study was to investigate the vol... Read full abstract on PubMed →
An effective means of finding food is crucial for organisms. Whereas specialized animals select a small number of potentially available food sources, generalists use a broader rang... Read full abstract on PubMed →
This paper presents data on the bioactive phytoconstituents in <i>Azadirachta indica, Canna indica, Magnifera indica, and Moringa oleifera</i> analyzed using quantitative and quali... Read full abstract on PubMed →
The aim of this study was to increase the baked flavour of low-acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution to the flavour of potato... Read full abstract on PubMed →
Chemoresistance is the main cause of poor prognosis in colorectal cancer (CRC). Nicotinamide N‑methyltransferase (NNMT) is a metabolic enzyme that is upregulated in various tumor t... Read full abstract on PubMed →
Earthy off-odour in farm-raised freshwater fish is considered a quality defect. This study aimed to investigate the potential of pH-shift processing to remove off-odours from farm-... Read full abstract on PubMed →
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchua... Read full abstract on PubMed →
The essential oil (EO) of the herbal pair (HP), Alpinia officinarum-Cyperus rotundus (HP G-X) has been conventionally used in traditional Chinese medicine (TCM) for 'warming the st... Read full abstract on PubMed →
Brassica napus L. is a main oilseed crop cultivated around the world. Plant growth-promoting rhizobacteria (PGPR) are generally applied to a wide range of agricultural crops for th... Read full abstract on PubMed →
Climate change is altering high-latitude ecosystems in multiple facets, including increased insect herbivory pressure and enhanced emissions of volatile organic compounds (VOC) fro... Read full abstract on PubMed →
The essential oil (EO) of <i>Salvia leucantha</i> Cav. was isolated by steam distillation of the aerial parts collected in the South of Ecuador. Its physical properties were evalua... Read full abstract on PubMed →
This paper reports the first chemical study of the non-volatile compounds, antioxidant capacity and antimicrobial effect of the methanol extract of the leaves of Myrcia rufipila Mc... Read full abstract on PubMed →
Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose,... Read full abstract on PubMed →
History suggests that tasteful properties of sugar have been domesticated as far back as 8000 BCE. With origins in New Guinea, the cultivation of sugar quickly spread over centurie... Read full abstract on PubMed →
BACKGROUNDS: The dried rhizome of Ligusticum sinense Oliv.cv. Chaxiong has been used to treat cardiovascular and cerebrovascular diseases, atherosclerosis, anemia and stroke. A hig... Read full abstract on PubMed →
This study is focused on the analysis of regional variation of the chemical compositions of three Clinopodium menthifolium subsp. ascendens (Jord.) Govaerts Tunisian accession, as... 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.