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.
Blowflies are known vectors of many foodborne pathogens and unintentional human ingestion of maggots by meat consumption may lead to intestinal myiasis. In fact, the control of ins... Read full abstract on PubMed →
Schizonepetae Spica (SS) is commonly used for treating colds, fevers, bloody stool and metrorrhagia in China. To treat colds and fevers, traditional Chinese medicine doctors often... Read full abstract on PubMed →
<h4>Context</h4><i>Schumanniophyton magnificum</i> Harms (Rubiaceae) is used traditionally in Nigeria for the treatment of snake bites. Snake venom contains phospholipase A<sub>2</... Read full abstract on PubMed →
Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research i... Read full abstract on PubMed →
At present, the geographical origin of extra virgin olive oils can be ensured by documented traceability, although chemical analysis may add information that is useful for possible... Read full abstract on PubMed →
A selected Pichia fermentans strain was simultaneously and sequentially inoculated in synthetic and real juice with S. cerevisiae strains of different antagonistic activities in a... Read full abstract on PubMed →
The pure Soqotri resin of Dracaena cinnabari Balf.f. (Dracaenaceae) has no volatile smell due to its low content of volatile constituents. Although it is insoluble in n-Hexane, we... Read full abstract on PubMed →
<b>Context:</b> A variety of <i>Acmella oleracea</i> (L.) R.K. Jansen (Asteraceae) is used by the Mizo people of India and Myanmar for intestinal helminthiasis.<b>Objective:</b> To... Read full abstract on PubMed →
A rapid increase in the use of non-biodegradable plastics and their disposal after use has had a detrimental impact on the environment. Used plastics (used low-density polyethylene... Read full abstract on PubMed →
Morels (<i>Morchella</i> spp.) are valuable medicinal and edible mushrooms. In this study, chemical profiles of aromas and lipophilic extracts of black morel (<i>Morchella importun... Read full abstract on PubMed →
Molecular and chemical fingerprints from 10 contrasting outdoor air environments, including three agricultural farms, three urban parks and four industrial sites were investigated... Read full abstract on PubMed →
Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological prop... Read full abstract on PubMed →
A melon non-climacteric near-isogenic line (NIL) SC10-2 and its parental ‘Piel de Sapo’ (PS) line were studied in two different seasons to analyse the seasonal effects of an introg... Read full abstract on PubMed →
Development of early noninvasive methods for lung cancer diagnosis is among the most promising technologies, especially using exhaled breath as an object of analysis. Simple sample... Read full abstract on PubMed →
In the present study, volatile compound analysis of olive oil samples belonging to ten Greek cultivars was carried out. A total of 167 olive oil samples collected from two consecut... Read full abstract on PubMed →
Abstract When microalgae are integrated into food and feedstuffs, they can affect their flavor and fragrance characteristics, besides increasing their nutritional value. Solid-phas... Read full abstract on PubMed →
Photochemistry, the use of light to promote organic transformations, has been known for more than a century but only recently has revolutionized the way modern chemists are thinkin... Read full abstract on PubMed →
To prevent microbial growth and its consequences, preservatives such as sorbic acid or its salts, commonly known as sorbates, are added to foods. However, some moulds and yeasts ar... Read full abstract on PubMed →
Wood and economic crops are still widely used in rural areas of China. Although their combustion is an important source of volatile organic compounds (VOCs), study on their emissio... Read full abstract on PubMed →
This work presents a new triptycene-based stationary phase (TP-PEG) combining the three-dimensional (3D) triptycene (TP) framework with polyethylene glycol (PEG) moieties for gas c... 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.