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.
In this study, Yunnan Dark Red Rose petals were used as experimental materials, and rose hydrosol was extracted by steam distillation. Under the optimal extraction parameters, whet... Read full abstract on PubMed →
Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy... Read full abstract on PubMed →
There is an increasing market share of dealcoholized wines due to rise in patronage by wine consumers. However, the aroma of such wines deteriorates the more the alcohol content is... Read full abstract on PubMed →
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE i... Read full abstract on PubMed →
Mandarins are mostlypreferred specie of Citrus genus, andthere has been a continuous rise in consumption and globalmarketing due to having easy-to-peel, attractive flavor, and fres... Read full abstract on PubMed →
Monofloral honeys are highly valued for their unique flavors and potential health benefits. In this study, the aromatic attributes of rare Leucosceptrum canum Smith honey (LCH) wer... Read full abstract on PubMed →
Light environmental factors have been identified to influence grape aromas greatly. Among them, the effect of non-visible light on grape aroma compounds has scarcely been investiga... Read full abstract on PubMed →
Norway spruce (<i>Picea abies</i>) is one of the most important commercial conifer species naturally distributed in Europe. In this paper, the composition and abundance of essentia... Read full abstract on PubMed →
Floral fragrance is an important trait that contributes to the ornamental properties and pollination of crabapple. However, research on the physiological and molecular biology of t... Read full abstract on PubMed →
Fermented peppers are usually obtained by the spontaneous fermentation of microorganisms attached to fresh peppers, and the variable microbial composition would lead to inconsisten... Read full abstract on PubMed →
Coffee leaves contain several bioactive compounds and have been traditionally consumed as a medicinal infusion in the East for centuries. Coffee production generates large amounts... Read full abstract on PubMed →
The quality of sea cucumber is closely associated with its processing technology. In this study, the response surface methodology (RSM) was employed to optimize the thermal process... Read full abstract on PubMed →
Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. <i>Perilla frutescens</i> essential oil (PEO) is widely used as a useful natura... Read full abstract on PubMed →
Alpinia zerumbet, a species of the Zingiberaceae family, is a common plant in tropical and subtropical areas used in traditional medicine to treat various diseases and also include... Read full abstract on PubMed →
Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeel... Read full abstract on PubMed →
The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile compounds. In fact, aroma profile of cocoa or chocolate is correlated to cocoa g... Read full abstract on PubMed →
BACKGROUND: Patch testing with the fragrance allergy markers in the European baseline series (EBS) does not identify all patients with fragrance allergy. Hydroperoxides of linalool... Read full abstract on PubMed →
The effect of fertilization on the yield of medicinal and aromatic plants is important. Among various fertilizers, seaweed is an environment friendly organic fertilizer. This study... Read full abstract on PubMed →
, limonene (73.82%), β-linalool (5.42%) and Neral (4.11%). The morphological changes in the oil glands of the peels of both varieties were compared to understand changes before and... Read full abstract on PubMed →
L. essential oil (EO), mainly composed of myrtenyl acetate (30.6%), linalool (14.9%), α-pinene (11.10%) and 1,8-cineole or eucalyptol (9.9%), was microencapsulated with maltodextri... 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.