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.
Cysteine sulfoxides are important secondary compounds in Allium sativum and A. cepa, and have been known as substrates specific for enzyme alliinase. Different types of cysteine su... Read full abstract on PubMed →
Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H2S) and methanethiol (MeSH), are often observed in wines with sulfurous off-... Read full abstract on PubMed →
Elemicin, an alkenylbenzene constituent of natural oils of several plant species, is widely distributed in food, dietary supplements, and medicinal plants. 1'-Hydroxylation is know... Read full abstract on PubMed →
<i>Isaria javanica</i> pf185 is an important entomopathogenic fungus with potential for use as an agricultural biocontrol agent. However, the effect of <i>I. javanica</i> pf185 on... Read full abstract on PubMed →
The depletion of fossil fuel reserves requires advance anticipation through the search for alternative energy from renewable natural resources. Microalgae have been known as potent... Read full abstract on PubMed →
In the search for bioactive secondary metabolites from terrestrial fungi, four compounds, namely, 3-methyl-3H-quinazolin-4-one (1), aurantiomide C (2), 3-O-methylviridicatin (3), a... Read full abstract on PubMed →
In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of <i>Lactobacillus</i> <i>paracas... Read full abstract on PubMed →
Members of the <i>Prosopis</i> genus are native to America, Africa and Asia, and have long been used in traditional medicine. The <i>Prosopis</i> species most commonly used for med... Read full abstract on PubMed →
The main pheromone compound of Chilecomadia valdiviana (Lepidoptera: Cossidae) has been recently identified as (7Z,10Z)-7,10-hexadecadienal. The biosynthesis of this pheromone comp... Read full abstract on PubMed →
The guava fruit fly, <i>Bactrocera correcta</i>, is one of the major pests affecting mango (<i>Mangifera indica</i>) and guava (<i>Psidium guajava</i>) production in China. The com... Read full abstract on PubMed →
The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria-fermented soybean product in China, using solid phase microextract... Read full abstract on PubMed →
Plants are reservoir for potentially useful bioactive compounds, and owing to the rising occurrences of drug resistance to malaria parasites, there is a need to discover and develo... Read full abstract on PubMed →
This work is an updated snapshot of <i>Lamium</i> plants and their biological activities. The main features of the plant are described and the components of its essential oils are... Read full abstract on PubMed →
A fruity aroma-producing yeast strain was isolated with the aim of improving the aroma of fermented lily rice wine, and identified as Wickerhamomyces anomalus HN006. In addition, t... Read full abstract on PubMed →
The banana fruit fly, <i>Bactrocera musae</i> (Tryon) (Diptera: Tephritidae), is an economically important pest endemic to Australia and mainland Papua New Guinea. The chemistry of... Read full abstract on PubMed →
Halitosis and submandibular abscesses are examples of mouth-related diseases with the possible bacterial origin. Salivary volatile organic compounds (VOCs) are potential biomarkers... Read full abstract on PubMed →
The whiskey industry is dominated by whiskey styles with recipes that contain corn as the primary grain. However, little research has been conducted to investigate whiskey specific... Read full abstract on PubMed →
Capsinoids are very similar antioxidant compounds to capsaicinoids, but less irritating, non-pungent and more palatable, and can thus be used in greater concentrations for food ap... Read full abstract on PubMed →
Legumes are rich in unsaturated fatty acids, which make them susceptible to (non) enzymatic oxidations leading to undesirable odour formation. This study aimed to characterise the... Read full abstract on PubMed →
Garlic is used as a medicinal seasoning worldwide. The aim of this work was to compare four varieties of garlic: 'Taicangbaipi', 'Ershuizao', 'Hongqixing', and 'Single-clove'; amon... 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.