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.
Elucidation of the relationship between fungal community development and dynamic changes in volatile components during fermentation is of great significance in controlling wine pro... Read full abstract on PubMed →
The Mentha species of family Lamiaceae are famous for their flavor and are commercially used in many food products worldwide. They are widely used to cure digestive problems as wel... Read full abstract on PubMed →
The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to id... Read full abstract on PubMed →
Somaclonal variations in tissue cultures can be used in plant breeding programs. However, it is still unclear whether somaclonal variations and their original parent have differenc... Read full abstract on PubMed →
Plant-based milk is considered a healthy and environmentally sustainable option. However, due to the low protein content of most plant-based milk and the difficulty of gaining flav... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Lavender (Lavandula angustifolia Mill.) essential oil is renowned for its use in the treatment of insomnia and mental disorder diseases in folk medi... Read full abstract on PubMed →
Pomace as a side stream from black currant juice production is mostly discarded, even though it is rich in nutrients like protein, fiber, sugars, anthocyanins, polyphenols, and oth... Read full abstract on PubMed →
OBJECTIVE: Magnoliae officinalis cortex (MOC) is one of the most frequently used traditional Chinese medicine (TCM) for the treatment of acute pancreatitis (AP). Magnolia volatile... Read full abstract on PubMed →
This study aims to identify the volatile profile of three essential oils obtained from Eucalyptus polybractea cryptonifera (EPEO), Ormenis mixta (OMEO), and Lavandula burnatii briq... Read full abstract on PubMed →
Linalool and its derivatives contribute greatly to tea aroma. Here, 8-hydroxylinalool was found to be one of the major linalool-derived aroma compounds in Camellia sinensis var. as... Read full abstract on PubMed →
Galli gigerii endothelium corneum (GGEC) is a traditional Chinese medicine commonly used in clinical practice to treat various conditions such as indigestion, vomiting, spermatorrh... Read full abstract on PubMed →
An essential oil, distilled from the leaves of the Andean species <i>Gynoxys rugulosa</i> Muschl., is described in the present study for the first time. The chemical composition wa... Read full abstract on PubMed →
There is a huge demand for brewing water in tea consumption, and the sensory flavor of tea infusion is significantly affected by the water used for brewing. To investigate the impa... Read full abstract on PubMed →
In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time.... Read full abstract on PubMed →
<h4>Background</h4>Hops (Humulus lupulus L.) are a dioecious climbing perennial, with the dried mature "cones" (strobili) of the pistillate/female inflorescences being widely used... Read full abstract on PubMed →
Nepeta species are widely used in folk medicine as a diaphoretic, diuretic, antiseptic, astringent, anti-asthmatic, cough suppressant, antispasmodic, antipyretic, sedative and stom... Read full abstract on PubMed →
Garlic (<i>Allium sativum</i> L.) is an aromatic herb known for its culinary and medicinal uses for centuries. Both unprocessed (white) and processed (black) garlic are known to pr... Read full abstract on PubMed →
Guangdong black teas have diverse flavors and aromas. To explore the molecular basis of these aromas, we extracted and analyzed the volatile flavor compounds of 31 black tea sample... Read full abstract on PubMed →
Flower scent is one of the main ornamental characteristics of herbaceous peony, and the improvement of flower fragrance is a vital objective of herbaceous peony breeding. In this s... Read full abstract on PubMed →
BACKGROUND Elicitors induce defense mechanisms triggering the synthesis of secondary metabolites. Irrigation has implications for a more sustainable viticulture and for grape compo... 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.