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.
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All st... Read full abstract on PubMed →
Oriental Beauty, a deeply fermented variety of oolong tea, is famous for its fruity aroma and sweet taste. A targeted and untargeted metabolomics was used to comprehensively analyz... Read full abstract on PubMed →
Alveolar macrophage is the predominant cell type in the lung and is thought to be the major target for anti-inflammatory therapy in chronic obstructive pulmonary disease (COPD). Ar... Read full abstract on PubMed →
European cherry fruit fly, <i>Rhagoletis cerasi</i> (Diptera: Tephritidae), is the most important pest of sweet and sour cherry fruit. This fly is difficult to control by insectici... Read full abstract on PubMed →
A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-... Read full abstract on PubMed →
The food industry is constantly struggling with one of the most prevalent biofilm-forming and food-borne pathogenic bacteria, <i>Campylobacter jejuni</i>. Different approaches are... Read full abstract on PubMed →
Aroma is one of the most important indicators of grape quality. Girdling and foliar fertilization with K (K2O) are common agronomic practices applied to improve berry quality in gr... Read full abstract on PubMed →
There is a lack of studies evaluating the metabolic contribution of non-<i>Saccharomyces</i> yeasts in early fermentation phases. This study aimed to investigate the volatile aroma... Read full abstract on PubMed →
Although chemical pesticides have been efficiently used to manage insect pest, their overuse has led to environmental contamination and threats to human health, enticing researcher... Read full abstract on PubMed →
Volatile components are important active ingredients of Rutaceae. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was used to study the volatile c... Read full abstract on PubMed →
Xinyang Maojian (XYMJ) green tea is one of the top ten teas in China, and the consumers prefer spring tea due to its umami taste and pleasurable aroma. However, the knowledge about... Read full abstract on PubMed →
Coffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on... Read full abstract on PubMed →
This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that we... Read full abstract on PubMed →
peer reviewedThe aroma characteristics of six red jujube cultivars (Jinchang-'JC', Junzao-'JZ', Huizao-'HZ', Qiyuexian-'QYX', Hetiandazao-'HTDZ', and Yuanzao-'YZ'), cultivated in X... Read full abstract on PubMed →
Lavandula sp. essential oil and hydrolate are commercially valuable in various industry branches with the potential for wide-ranging applications. This study aimed to evaluate the... Read full abstract on PubMed →
In recent years there has been an extensive search for nature-based products with functional potential. All structural parts of <i>Physalis alkekengi</i> (bladder cherry), includin... Read full abstract on PubMed →
In this present study, <i>Lavandula angustifolia</i>, <i>Lavandula stoechas</i>, and <i>Lavandula × heterophylla</i> essential oils and their main compounds linalool and camphor we... Read full abstract on PubMed →
Grape aroma precursors have been extensively studied and many glycosidically-bound terpenols and C13-norisoprenoids were identified. Instead, these compounds were scarcely investig... Read full abstract on PubMed →
Fenghuang Dancong, Tieguanyin, and Dahongpao teas are belonged to semi-fermented oolong teas and are famous for their unique aroma. However, reports regarding the systematic compar... Read full abstract on PubMed →
Nine-processed tangerine peel (Jiuzhi Chenpi in Chinese) is a famous Chinese traditional snack. The composition and contents of volatile substances during its processing is unclear... 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.