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.
The thermal degradation of lipid oxidation products with amino acids and reducing sugars is known to be important for the characteristic aroma generation in both meat and meat-like... Read full abstract on PubMed →
Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat... Read full abstract on PubMed →
In Colombia, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. This process has a great influence on sensory quality and pres... Read full abstract on PubMed →
Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. Th... Read full abstract on PubMed →
Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three dif... Read full abstract on PubMed →
ABSTRACT A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteoly... Read full abstract on PubMed →
Aliphatic aldehydes and ketones are essential building blocks for the synthesis of more complex organic compounds. Despite their potentially key role as precursors of astrobiologic... Read full abstract on PubMed →
To characterize the aroma components of Sachima and provide insight into the influence of egg on the flavor of Sachima, the key aroma-active compounds in four commercial egg flavor... Read full abstract on PubMed →
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complet... Read full abstract on PubMed →
Essential oils (EOs) from the stems and leaves of Origanum vulgare L. grown in Saudi Arabia and Jordan were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-flame io... Read full abstract on PubMed →
During the last years, pharmaceutical innovations in primary care are dramatically less frequent and will be even more rare in the next future. In this context, preclinical and cli... Read full abstract on PubMed →
Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabol... Read full abstract on PubMed →
Three orange liquors were prepared by macerating of the peel of three orange cultivars (“Clemenules”, “Valencia Late”, and “Sanguinely”). The following parameters were analyzed in... Read full abstract on PubMed →
OBJECTIVES: Cinnamomum (Family Lauraceae) is traditionally used for flavouring food and in pharmaceutical preparations against various ailments. Detailed literature on the ethnobot... Read full abstract on PubMed →
The natural production of patchouli oil in developing countries cannot meet the increasing demand any more. This leads to socioecological consequences, such as the use of arable la... Read full abstract on PubMed →
BACKGROUND: Pogostemon cablin (Blanco) Benth. (Patchouli) is an important aromatic and medicinal plant and widely used in traditional Chinese medicine as well as in the perfume ind... Read full abstract on PubMed →
BACKGROUND: Many commercially important drug and flavor compounds are secondary metabolites of terpenoid origin. Pogostemon cablin, a commercially important industrial and medicina... Read full abstract on PubMed →
Abstract The aim of the study was to investigate the chemical composition and antimicrobial activity of the essential oil of the senescent leaves of Psidium guajava L. (Myrtaceae).... Read full abstract on PubMed →
The present study aimed to investigate the acaricidal properties of six essential oils. They were extracted from some plant species (<i>Lamiaceae</i> and <i>Myrtaceae</i>) using th... Read full abstract on PubMed →
<i>Piper</i> species are aromatic plants used as spices in the kitchen, but their secondary metabolites have also shown biological effects on human health. These plants are rich in... 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.