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.
Processing technology plays a crucial role in the formation of tea aroma. The dynamic variations in volatile metabolites across different processing stages of fresh scent green tea... Read full abstract on PubMed →
Special purple-colored leaf tea products rich in γ-aminobutyric acid (GABA) have recently gained popularity. Although anaerobic treatment could effectively increase the GABA conten... Read full abstract on PubMed →
Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood.... Read full abstract on PubMed →
This investigation aims to reveal the physico-chemical properties and volatile profiles of essential oils derived from chia seeds (Salvia hispanica L.) by employing both hydrodisti... Read full abstract on PubMed →
<h4>Background</h4>As albino tea under the geographical protection of agricultural products, Zheng'an Bai tea is not only rich in amino acids, polyphenols and other beneficial comp... Read full abstract on PubMed →
Abstract As an important process for enhancing aroma of Wuyi rock tea, roasting has gradually been applied to the processing of bud green tea (BGT). However, there is a lack of com... Read full abstract on PubMed →
Scented green tea (<i>Camellia sinensis</i>) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green... Read full abstract on PubMed →
Citrus species have undergone immense diversification ever since their ancestral origin. Ponkan and Murcott are two mandarin varieties widely consumed in Brazil and their aroma pro... Read full abstract on PubMed →
To identify the compounds that contribute to the diverse flavours of table grapes, the flavours and volatile compounds of 38 grape cultivars harvested over 3 years are evaluated th... Read full abstract on PubMed →
Rolling plays an important role in shaping the characteristic quality of black tea. However, the dynamic alterations in volatile compounds during the rolling process remain unclear... Read full abstract on PubMed →
BACKGROUND: Bitter orange (Citrus aurantium) is a fruiting shrub native to tropical and subtropical countries around the world and cultivated in many regions due to its nutraceutic... Read full abstract on PubMed →
An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acet... Read full abstract on PubMed →
The aim of this research is to examine the effects of drying purple basil leaves (Ocimum basilicum L.) under different drying conditions (freeze drying, sun-drying, and convective... Read full abstract on PubMed →
Aging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after... Read full abstract on PubMed →
Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions... Read full abstract on PubMed →
The Apiaceae family contains many species used as food, spice and medicinal purposes. Different parts of plants including seeds could be used to obtain essential (EO) oils from mem... Read full abstract on PubMed →
Microorganisms participate in the transformation of non-volatile compounds during black tea processing, while their effects on aroma remains unclear. In the present study, 132 KVCs... Read full abstract on PubMed →
Fenoxaprop-P-ethyl (FE) can effectively control weeds in rice fields, but it has been found to cause phytotoxicity in rice. In this study, the phytotoxicity of FE was mitigated by... Read full abstract on PubMed →
<i>Pandanus amaryllifolius</i>, known as Pandan, serves as a coloring agent and spice in food. The effects of lactic acid bacteria (LAB) on Pandan are underexplored. This study aim... Read full abstract on PubMed →
This study aimed to enhance “Pecorino” type ovine cheese by adding Moringa oleifera leaves powder (MOLP). Cheese-making trials, conducted at industrial level, used raw ewes’ milk a... 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.