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.
INTRODUCTION: Understanding the complex chemical signalling of plants and insects is an important component of chemical ecology. Accordingly, the collection and analysis of chemica... Read full abstract on PubMed →
Plants biosynthesize a great diversity of biologically active small molecules of interest for fragrances, flavours, and pharmaceuticals. Among specialized metabolites, terpenoids r... Read full abstract on PubMed →
Background Apocarotenoids, like the C13-norisoprenoids, are natural compounds that contribute to the flavor and/or aroma of flowers and foods. They are produced in aromatic plants... Read full abstract on PubMed →
Mango nectar is a commercially familiar and preferred product. The traditional processing of mango nectar has been by thermal processing which resulted in the alteration of the fla... Read full abstract on PubMed →
Pogostemon cablin Benth. (patchouli) is an important herb which possesses many therapeutic properties and is widely used in the fragrance industries. In traditional medicinal pract... Read full abstract on PubMed →
Melicope denhamii leaf volatile oil was isolated by hydrodistillation, and twenty-six constituents comprising 95.95% of the leaf oil were characterised by gas chromatographic techn... Read full abstract on PubMed →
BACKGROUND: Plant terpenoids are known for their diversity, stereochemical complexity, and their commercial interest as pharmaceuticals, food additives, and cosmetics. Developing b... Read full abstract on PubMed →
Medicinal plants still represent an interesting and a challenging field of science. Plants generally contain complex mixtures of biologically active secondary metabolites with mult... Read full abstract on PubMed →
Present study was aimed at understanding the effect of pretreatments and modified atmosphere packaging on the quality of fresh-cut green bell pepper (Capsicum annuum L.) during low... Read full abstract on PubMed →
The present study focuses on the volatile compounds with characteristic odor of essential oil from the leaves of Magnolia obovata by hydrodistillation (HD) and solvent-assisted fla... Read full abstract on PubMed →
Helichrysum italicum (Roth) G. Don is a flowering plant of the family Asteraceae. It is rich in oil that is used for different medicinal purposes and in fragrance industry. Volatil... Read full abstract on PubMed →
The hydro-distilled essential oil from flowering aerial parts of Ipomoea obscura (L.) Ker-Gawl. (Convolvulaceae) was investigated by using gas chromatography equipped with a flame... Read full abstract on PubMed →
Background: Rose water and rose oil are used in the perfume, cosmetic, pharmaceutical and food industries. The determination of volatile compounds in rose oil and rose water obtain... Read full abstract on PubMed →
Two unstable hydroperoxides, 6b and 10a, and 13 downstream sesquiterpenoids have been isolated from the autoxidation mixture of the bicyclic sesquiterpene α-guaiene (1) on cellulos... Read full abstract on PubMed →
Deuterium-labeled guaiane derivatives and their precursors, namely, d5-2R-rotundol (11a), d5-2S-rotundol (11b), d5-bulnesone (14), d5-2R-bulnesol (16), d7-α-guaiene (10), and d7-α-... Read full abstract on PubMed →
Sub sector of fishery is constitute primary mainstay which source of food and nutrition for Indonesian society. Fish is a source of protein also recognized as “function food” which... Read full abstract on PubMed →
OBJECTIVE: Volatile essential oils of mint species are used for cosmetics and in skin care products. In this study, we evaluated the main chemical components of the lime mint and t... Read full abstract on PubMed →
Rotundone was initially identified as a grape-derived compound responsible for the peppery aroma of Shiraz wine varieties. It has subsequently been found in black and white pepper... Read full abstract on PubMed →
The characterization of aroma of the 14 main apricot (Prunus armeniaca L.) cultivars in Xinjiang was evaluated using high-performance solid-phase microextraction (HP-SPME) with gas... Read full abstract on PubMed →
Ylang-ylang (Cananga odorata Hook. F. & Thomson) is one of the plants that are exploited at a large scale for its essential oil which is an important raw material for the fragrance... 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.