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 aim of this study was to characterize Caramuri Pouteria elegans (A.DC.) Baehni, an exotic fruit of the Amazonian biome to highlight it is a new source nutritional potential. Th... Read full abstract on PubMed →
Selection of oviposition substrate is critical in holometabolous insects. Female stable flies, Stomoxys calcitrans, locate and select vertebrate herbivore dung in which they lay th... Read full abstract on PubMed →
This study investigated the effects of monocultures of <i>Saccharomyces cerevisiae</i> and <i>Torulaspora delbrueckii</i> as well as simultaneous and sequential cultures of <i>S. c... Read full abstract on PubMed →
The aim of the present study was to investigate the free and bound volatiles in the Rubus coreanus (RC) fruits of different ripening stages. Thirty-seven free volatiles and 28 boun... Read full abstract on PubMed →
This data article provides supporting information to a related research article "Identification of volatile organic compounds for the biocontrol of postharvest litchi fruit pathoge... Read full abstract on PubMed →
Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) an... Read full abstract on PubMed →
The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl<sub>2... Read full abstract on PubMed →
The <i>Swietenia macrophylla</i> wood used for the study was sun dried for about 48 h, pulverized using a hammer mill and then sieved to a particle size of about 425μm using Wiley... Read full abstract on PubMed →
Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the fla... Read full abstract on PubMed →
In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infu... Read full abstract on PubMed →
In order to clarify the chemical color change of teak (Tectona grandis L.F.), the difference of chemical composition between the heartwood and sapwood of teak was investigated by g... Read full abstract on PubMed →
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is an aroma compound found in various foods, and used widely in the flavor and perfume industry. Dilute DMHF solutions exhibit a strawb... Read full abstract on PubMed →
<h4>Background</h4>Inflammation is a symptom associated with many diseases. This symptom is treated with steroidal and non-steroidal anti-inflammatory drugs, which can cause severe... Read full abstract on PubMed →
Bacterial metabolites have been observed to be important in new drug formulation for both plant, animals and human beings. The aim of this study was to identify the different bioac... Read full abstract on PubMed →
Cluster thinning (CT) is a common practice to prevent overcropping in viticulture. CT affects vine balance between vegetative and productive growth and further modifies grape compo... Read full abstract on PubMed →
Identifying natural products for improving shelf life of mayonnaise Sara Ghorbani Gorji B.Sc M.Sc A thesis submitted for the degree of Doctor of Philosophy at T... Read full abstract on PubMed →
For baby odor analyses, noninvasive, stress-free sample collection is important. Using a simple method, we succeeded in obtaining fresh odors from the head of five newborn babies.... Read full abstract on PubMed →
There is a large amount of <i>Camellia oleifera</i> shells generated as a waste product from industrial processes. Therefore, the high-value utilization of <i>C. oleifera</i> shell... Read full abstract on PubMed →
Lipid oxidation is a primary cause of quality deterioration in mayonnaise that leads to a decrease in the nutritional and sensorial value. The evolution of volatile oxidation compo... Read full abstract on PubMed →
Pseudomonas sp. strain NEE2 isolated from oil-polluted soils could biodegrade n-hexane effectively. In this study, the secretory product of n-hexane biodegradation by NEE2 was extr... 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.