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 organic compounds (VOCs) exiting in urine are potential biomarkers of chronic kidney diseases. Headspace solid phase microextraction (HS-SPME) was applied for extraction V... Read full abstract on PubMed →
The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native... Read full abstract on PubMed →
Banana Fusarium wilt disease caused by <i>Fusarium oxyspoum</i> f. sp. <i>cubense</i> (Foc) seriously threatens the banana industry. Foc tropical race 4 (Foc TR4) can infect almost... Read full abstract on PubMed →
The high-throughput identification of unknown metabolites in biological samples remains challenging. Most current non-targeted metabolomics studies rely on mass spectrometry, follo... Read full abstract on PubMed →
<i>Cirsium japonicum</i> var. <i>maackii</i> (Maxim.) Matsum. or Korean thistle flower is a herbal plant used to treat tumors in Korean folk remedies, but its essential bioactives... Read full abstract on PubMed →
Endophytic fungi usually establish a symbiotic relationship with the host plant and affect its growth. In order to evaluate the impact of endophytic fungi on the Chinese herbal med... Read full abstract on PubMed →
<h4>Rationale</h4>The aim of this study was to analyze the metabolomics of lung with different host inflammation of acute respiratory distress syndrome (ARDS) for the identificatio... Read full abstract on PubMed →
Several food contact materials (FCMs) contain non-intentionally added substances (NIAS), and most of the substances that migrate from plastic food packaging are unknown. This revie... Read full abstract on PubMed →
Carotenoids and apocarotenoids are diverse classes of compounds found in nature and are important natural pigments, nutraceuticals and flavour/aroma molecules. Improving the qualit... Read full abstract on PubMed →
Lactones are volatile organic compounds widely present in foods. These chemicals are applied as flavors and fragrances in the food, cosmetics and pharmaceutical industries. Recentl... Read full abstract on PubMed →
Efficient Lewis-acid-catalyzed direct conversion of aldehydes to 1,2-diketones in the liquid phase was enabled by using newly designed and developed ceria-zirconia-based high-entro... Read full abstract on PubMed →
Abstract This study aimed to compare the volatile compounds of cold-pressed oils obtained from unroasted and roasted chokeberry, raspberry, blackcurrant, and strawberry seeds using... Read full abstract on PubMed →
Microbial endophytes organize symbiotic relationships with the host plant, and their excretions contain diverse plant beneficial matter such as phytohormones and bioactive compound... Read full abstract on PubMed →
Fermented meat products have a long history in China. These products exhibit a characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety and... Read full abstract on PubMed →
The volatile compound 6-methyl-5-hepten-2-one (MHO) is an important chemical intermediate and flavor component derived from carotenoid during fruit metabolism, which is important f... Read full abstract on PubMed →
Herbivore-induced plant volatiles constitute the first indicators of insect host presence, and these can affect the foraging behavior of their natural enemies. The density of insec... Read full abstract on PubMed →
Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation and the difficulty of connecting sensory experience to chemical composition. The main g... Read full abstract on PubMed →
Flavor is one of the most important factors in attracting consumers and maximizing food quality, and the Maillard reaction (MR) is highly-involved in flavor formation. However, Mai... Read full abstract on PubMed →
The aim of this study was to characterize the phytochemical content as well as the antioxidant ability of the Moroccan species <i>Chamaerops humilis</i> L. Besides crude ethanolic... Read full abstract on PubMed →
The absolute dominant species that infests wild population of Przewalski's horse (Equus przewalskii) is Gasterophilus pecorum, and feces of released Przewalski's horse, a habitat o... 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.