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.
Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this... Read full abstract on PubMed →
Agarwood is known to have a sedative effect and the less studied volatile aromatic constituents it contains may have contribution to the activity. In this study, two Kyara grade (h... Read full abstract on PubMed →
Citrus genus is a prominent staple crop globally. Long-term breeding and much hybridization engendered a myriad of species, each characterized by a specific metabolism generating d... Read full abstract on PubMed →
Caoyuanwang Baijiu (CYW), a mild-flavor style Baijiu (MSB), is popular in northern China. However, there is a lack of studies reporting its aroma-active components. The aroma compo... Read full abstract on PubMed →
Leaf-cutting ants live in mutualistic symbiosis with their garden fungus <i>Leucoagaricus gongylophorus</i> that can be attacked by the specialized pathogenic fungus <i>Escovopsis<... Read full abstract on PubMed →
Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at t... Read full abstract on PubMed →
The aim of this study was to trace an exposure profile to traffic-derived pollution during pediatric age. For this purpose, two biomonitoring campaigns for the determination of uri... Read full abstract on PubMed →
Ethers can be found in the environment as structural, active or even pollutant molecules, although their degradation is not efficient under environmental conditions. Fungal unspeci... Read full abstract on PubMed →
Poly(methyl vinyl ether-<i>alt</i>-maleic anhydride) (PMVEMA) of 119 and 139 molecular weights (P119 and P139, respectively) were electrospun to evaluate the resulting fibers as a... Read full abstract on PubMed →
<i>Euphorbia cuneata</i> Vahl. (Euphorbiaceae) is a plant used in folk medicine for the treatment of pain and inflammation, although the biological basis for these effects has not... Read full abstract on PubMed →
The ageing process has a significant impact on the aroma of Chinese Baijiu, which could strengthen the desirable flavor characteristics and reduce the undesirable ones. The aim of... Read full abstract on PubMed →
Predominant odorants in modern and traditional types of Chinese <i>xiaoqu</i> liquor (Baijiu) were identified and compared by the combined use of gas chromatography-olfactometry, o... Read full abstract on PubMed →
The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols,... Read full abstract on PubMed →
Mustard plants have been widely cultivated and used as spice, medicine and as source of edible oils. Currently, the use of the seeds of the mustard species <i>Sinapis alba</i> (whi... Read full abstract on PubMed →
This research reports a comprehensive characterization of the composition profile and physical and chemical characteristics of roasted Arabica coffee oil obtained by mechanical pre... Read full abstract on PubMed →
Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and... Read full abstract on PubMed →
Flavor, bioactivity, and commercial value are different in various kinds of tea. To improve the aroma and quality of Baihaoyinzhen white tea (BHYZ), different BHYZ was prepared by... Read full abstract on PubMed →
The aroma of aged garlic extract (AGE) has been recently characterized as a complexity of seasoning-like, metallic, fatty, and acidic notes; most of the important aroma compounds w... Read full abstract on PubMed →
Present study described a sensitive and efficient method for determination of heterocyclic aromatic hydrocarbons using multiwalled carbon nanotubes modified magnetic polyamido-amin... Read full abstract on PubMed →
Identifying and differentiating bacteria based on their emitted volatile organic compounds (VOCs) opens vast opportunities for rapid diagnostics. Secondary electrospray ionization... 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.