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.
Vanilla is a flavoring recovered from the cured beans of the orchid genus <i>Vanilla</i>. <i>Vanilla</i> ×<i>tahitensis</i> is traditionally cultivated on the islands of French Pol... Read full abstract on PubMed →
Flavonoids are polyphenols frequently consumed in the diet they have been suggested to exert a number of beneficial actions on human health, including anti-inflammatory activity. T... Read full abstract on PubMed →
Membrane transporter proteins (the ABC transporters and SLC transporters) play pivotal roles in drug absorption and disposition, and thus determine their efficacy and safety. Accum... Read full abstract on PubMed →
The secretory structures and the volatile fraction of Stachys officinalis (L.) Trevisan subsp. officinalis (Lamiaceae) from Italy were studied for the first time. Peltate and small... Read full abstract on PubMed →
Dark teas are rich in secondary metabolites, such as phenolics and flavonoids, which have been suggested to be associated with their health benefits. In this study, the concentrati... Read full abstract on PubMed →
Garlic is a food and medicinal plant that has been used in folk medicine since ancient times for its beneficial health effects, which include protection against cancer. Crushed gar... Read full abstract on PubMed →
Chinese liquor is produced from spontaneous fermentation starter (Daqu) that provides the microbes, enzymes and flavors for liquor fermentation. To improve the flavor character of... Read full abstract on PubMed →
This chapter describes and explains in detail the electronic noses (e-noses) as devices composed of an array of sensors that measure chemical volatile compounds and apply classific... Read full abstract on PubMed →
The antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative... Read full abstract on PubMed →
Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factor... Read full abstract on PubMed →
Esters of short chain acids and alcohols are found in nature as compounds of flavors. Lately the method for their manufacture has been the enzymatic esterification in non- con... Read full abstract on PubMed →
In tritrophic 'plants-herbivores-natural enemies' systems, there are relatively few reports concerning the role(s) of kairomones in pupal parasitism. Chouioia cunea Yang (Hymenopte... Read full abstract on PubMed →
The aim was to study the composition of ajwain seed oil by gas chromatography‐mass spectrometry (GC‐MS) and to evaluate antioxidant activity of ajwain seed oil, its fractions, extr... Read full abstract on PubMed →
Syzygium malaccens e is poorly studied regarding the bioactive compounds of fruits and leaves. The aim of this study was to determine proximate composition, phenolic compounds, car... Read full abstract on PubMed →
The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required... Read full abstract on PubMed →
Thiol dioxygenases are non-heme mononuclear iron enzymes that catalyze the O<sub>2</sub>-dependent oxidation of free thiols (-SH) to produce the corresponding sulfinic acid (-SO<su... Read full abstract on PubMed →
Fragrances and malodors are ubiquitous in the environment, arising from natural and artificial processes, by the generation of volatile organic compounds (VOCs). Although VOCs cons... Read full abstract on PubMed →
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA... Read full abstract on PubMed →
In order to clarify the aroma characteristics of raw soy sauce (RS), the application of gas chromatography-olfactometry analysis to the aroma concentrate from a RS revealed 76 arom... Read full abstract on PubMed →
Terpenes are an important group of secondary metabolites in carrots influencing taste and flavor, and some of them might also play a role as bioactive substances with an impact on... 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.