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.
<i>Ocimum basilicum Linn.</i> (basil) is an aromatic culinary herb that has shown a great potential in therapeutic world. It has many promising pharmacological activities that make... Read full abstract on PubMed →
This study was conducted to determine the differences in the chemical composition of the essential oils and hydrosols of six different <i>Veronica</i> species (<i>V. agrestis</i>,... Read full abstract on PubMed →
Basil (Ocimum L.) is widely used as a flavor ingredient, however research on basil flavor is limited. In the current study, nine basil species were selected, including Ocimum basil... Read full abstract on PubMed →
This study has developed a production method for high-quality Genova tea with excellent antioxidant properties. The antioxidant properties of each part of the Genova basil plant (i... Read full abstract on PubMed →
Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum. The changes in the volatile compounds and characteristic aroma of IDT during fermen... Read full abstract on PubMed →
Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma inte... Read full abstract on PubMed →
Abstract ‘Chinese Cling’ is an important founder in peach breeding history due to the pleasant flavor. Genome-wide association studies (GWAS) combined with genomic selection are pr... Read full abstract on PubMed →
The volatile oils hydrodistilled from the aerial parts and roots of O. carduchorum C.C Towns. (Fabaceae) have been chemically characterized for the first time. A total of 43 consti... Read full abstract on PubMed →
Goldenrod (<i>Solidago virgaurea</i> L.) is considered for their medicinal properties for humans. These properties are attributed to some volatile compounds that can be extracted f... Read full abstract on PubMed →
Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooki... Read full abstract on PubMed →
Orchid flowers have a unique structure that consists of three sepals and three petals, with one of the petals forming the labellum (lip) that can be differentiated into the hypochi... Read full abstract on PubMed →
Tea tree oil (TTO) is a volatile essential oil obtained by distillation, mainly from the Australian native plant Melaleuca alternifolia (Maiden & Betche) Cheel (Myrtaceae). In this... Read full abstract on PubMed →
The fresh leaves of Gynoxys laurifolia (Kunth) Cass. (Asteraceae), collected in the province of Loja (Ecuador), were submitted to steam distillation, producing an essential oil wit... Read full abstract on PubMed →
Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zan... Read full abstract on PubMed →
Hihatsumodoki (Piper retrofractum Vahl) is a traditional spice from Okinawa (Japan) that can be processed in different ways to create the desired flavor. Herein, we examined the ef... Read full abstract on PubMed →
The bacuri is one of the main Amazonian fruits, which is greatly appreciated by local inhabitants due to its characteristic flavor. It offers numerous potential applications in pro... Read full abstract on PubMed →
Caterpillar salivary glucose oxidase (GOX) can function as both an elicitor or as an effector of plant defense responses depending upon the system. Treatment with GOX reduces the s... Read full abstract on PubMed →
A central goal in ecology is to understand the mechanisms by which biological diversity is maintained. The diversity of plant chemical defences and the strategies by which they are... Read full abstract on PubMed →
Jasmine tea is loved by most people who drink flower tea owing to its unique aroma, and it is known as the top of flower teas. In our study, the quantitative evaluation of the qual... Read full abstract on PubMed →
Due to its ornamental, edible, and medicinal value, Hemerocallis has been historically loved and used in China. However, the current understanding of the aromatic profiles of this... 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.