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.
Mint species are one of the most traded medicinal plants with a wide array of applications in the food, pharmaceutical, and perfumery industries. Here, a field experiment based on... Read full abstract on PubMed →
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography−olfactomet... Read full abstract on PubMed →
Dendrobium officinale Kimura et Migo, one of the most important orchids because of its medicinal and edible value, has a typical Dendrobium Sw. flora scent, which has great applica... Read full abstract on PubMed →
Infants who accustomed to consume human milk can hardly adapt to the odor of infant formula in a short time and prefer the odor of human milk. In this study, the sensory-directed a... Read full abstract on PubMed →
Second-drying is a key process of green tea manufacturing, however, hitherto the effect of second-drying methods on green tea quality has not been assessed. In this study, we compa... Read full abstract on PubMed →
Eurya plants are usually dioecious or subdioecious with small fragrant flowers. Here, we investigate the floral scent components of the subdioecious species Eurya loquaiana Dunn an... Read full abstract on PubMed →
Cymbopogon citratus (DC.) Stapf is an aromatic perennial herb of Gramineae (Poaceae) family and is known for its application in food and healthcare industry. The present study aime... Read full abstract on PubMed →
Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well as clean aroma with a clear honeysuckle fragrance. The colors of different Enshi green teas are cl... Read full abstract on PubMed →
The effects of soybean oil (20%, v/w) and extraction time (30, 60, or 90 min) on volatile compounds in cinnamon bark extract were investigated. The relative content and odor activi... Read full abstract on PubMed →
The aim of this study was to monitor the volatile chemical composition from leaves and reproductive organs of Piper mollicomum Kunth (PM), in its reproduction period, as well as re... Read full abstract on PubMed →
Propolis is a resinous mixture of substances collected and processed from various botanical sources by honeybees. Black poplar (<i>Populus balsamifera</i> L.) buds are one of the p... Read full abstract on PubMed →
<h4>Background</h4>Although grapes accumulate diverse groups of volatile compounds, their genetic regulation in different cultivars remains unelucidated. Therefore, this study inve... Read full abstract on PubMed →
The manufacturing of ready-to-drink black tea was through a long process, up to 14-18 hours. There was an alternative way to produce RTD black tea directly on the farm to reduce ti... Read full abstract on PubMed →
<h4>Background</h4>The current study was aimed to evaluate the chemical composition, as well as antileishmanial and cytotoxic effects of the essential oil of <i>Ferula macrecolea</... Read full abstract on PubMed →
Fried pepper (<i>Zanthoxylum bungeanum</i> Maxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatu... Read full abstract on PubMed →
Patagonia is a geographical area characterized by a wide plant biodiversity. Several native plant species are traditionally used in medicine by the local population and demonstrate... Read full abstract on PubMed →
To improve the sensory quality and promote the diversified development of duck meat, the identification and inhibition of key off-odorants in duck broth were comparatively characte... Read full abstract on PubMed →
Ketumbar (Coriandrum sativum L.) merupakan salah satu tanaman rempah yang telah banyak dimanfaatkan sebagai penyedap dalam makanan, parfum, dan obat tradisional. Di indonesia, bij... Read full abstract on PubMed →
Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. T... Read full abstract on PubMed →
Herbal products such as essential oils may play a promising role in the treatment of infections caused by gastrointestinal nematodes (GINs). The aim of this study was to evaluate t... 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.