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.
This study presents the first chemical and enantioselective analyses of essential oils (EOs) derived from the leaves of two endemic species, <i>Gynoxys reinaldii</i> Cuatrec. and <... Read full abstract on PubMed →
The present study belonged to an unfunded project, dealing on the systematic description of unprecedented essential oils (EOs), distilled from 12 species of genus <i>Gynoxys</i> Cu... Read full abstract on PubMed →
Black teas harvested during the summer season usually have the defect of low aroma intensity, resulting in unacceptability from consumers. The shaking and standing (SS) process is... Read full abstract on PubMed →
The essential oil obtained from the dry leaves of Gynoxys szyszylowiczii Hieron. was described in this study for the first time. The chemical analysis, conducted on two stationary... Read full abstract on PubMed →
Nitrogen fertilization level and harvesting season significantly impact tea aroma quality. In this study, we analyzed the volatile organic compounds of fresh Jin Xuan (JX) tea leav... Read full abstract on PubMed →
Prickly ash peel oleoresin (PPO) is a highly concentrated oil of Prickly ash essential oil and has a stronger aroma. However, its low water solubility, high volatility, difficulty... Read full abstract on PubMed →
Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma bl... Read full abstract on PubMed →
Volatile organic compounds (VOCs) in food are key factors constituting their unique flavor, while the characteristics of VOCs in air-dried yak meat (AYM) from various regions of th... Read full abstract on PubMed →
The volatile components emitted by fresh aromatic flowers of Plumeria rubra L., harvested in southern Ecuador during three different months were determined to evaluate the fluctuat... Read full abstract on PubMed →
Vicia kulingiana, an endemic species, serves as a wild and underutilized vegetable traditionally consumed in China. However, ethnobotanical and chemical studies of this species are... Read full abstract on PubMed →
Cotton, a crucial economic crop, is also the preferred host plant of the mirid bug <i>Apolygus lucorum</i>. In our previous field experiments, we found that cotton cultivars Kelin... Read full abstract on PubMed →
Volatile constituents are critical to the flavor of tea, but the changes in Enshi Yulu tea during the processing have not been clearly understood. Using headspace solid phase micro... Read full abstract on PubMed →
Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate pr... Read full abstract on PubMed →
Leaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively... Read full abstract on PubMed →
Flower scenting is an effective way to enhance the aroma of green tea (GT), including those osmanthus scented green tea (OSGT). However, the mechanism of aroma enhancement by scent... Read full abstract on PubMed →
This work used headspace solid-phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile components of hydrosols of <i>Citrus × aurant... Read full abstract on PubMed →
Batocera horsfieldi (Hope) (Coleoptera: Cerambycidae) is an important pole borer pest. It causes serious harm to various hosts, particularly Juglans regia L. (Juglandaceae). In thi... Read full abstract on PubMed →
The aim of this study was to evaluate the effect of five varieties on the quality of herbaceous peony tea by physicochemical analysis, sensory evaluation, antimicrobial capacity an... Read full abstract on PubMed →
Chinese citrus Pu-erh tea is recognized for its unique flavor, which is composed of key aroma-active compounds and affected by taste-impact metabolites. In this study, the whole ci... Read full abstract on PubMed →
To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of... 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.