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, the volatile organic compounds from Spondias tuberosa fruits of 16 accessions with different origins were extracted by solid-phase microextraction in headspace mode... Read full abstract on PubMed →
White leaf mountain mint, Pycnanthemum albescens Torrey & A. Gray, also known as white mountain mint or white leaved mountain mint, is a species endemic in the American Southeast.... Read full abstract on PubMed →
Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT sample... Read full abstract on PubMed →
White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea's aroma; different treatments' effects... Read full abstract on PubMed →
Southern mountain mint, Pycnanthemum pycnanthemoides (Leavenw.) Fernald, is a mountain mint species endemic to the southeastern United States. The odorants responsible for the plan... Read full abstract on PubMed →
Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation h... Read full abstract on PubMed →
In this experiment, Guangxi passion fruit was used as the raw material for natural aroma extraction using the spinning cone column (Spinning Cone Column, SCC) technique. In combina... Read full abstract on PubMed →
Chocolate conching is a highly complex, thermomechanical process that transforms the aroma and flow properties of a dry starting material. Different conched plastic masses of dark... Read full abstract on PubMed →
The biofilm communities of <i>Candida</i> are resistant to various antifungal treatments. The ability of <i>Candida</i> to form biofilms on abiotic and biotic surfaces is considere... Read full abstract on PubMed →
This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologi... Read full abstract on PubMed →
BACKGROUND: Beyond nutrition, fruits and vegetables can be considered as natural sources of bioactive molecules, for which beneficial effects on human health are widely recognised.... Read full abstract on PubMed →
Scope Breast milk is repeatedly postulated to shape the first aroma and taste impressions of infants and thus impact their flavor learning. The objective of this study is to assess... Read full abstract on PubMed →
The use of plant extracts such as essential oils (EOs) as botanical pesticides has numerous advantages, including the high effectiveness against a wide range of diseases and pest i... Read full abstract on PubMed →
Xinyang Maojian (XYMJ) is one of the premium green teas and originates from Xinyang, which is the northernmost green tea production area in China. The special geographic location,... Read full abstract on PubMed →
The flavor of blueberry fruit products is an important parameter determining consumer satisfaction. Wild lowbush blueberries are primarily processed into products, but their flavor... Read full abstract on PubMed →
This study focuses on analyzing aqueous solutions of aroma-active compounds in Xinhui Chenpi distilled after being heated with headspace solid-phase microextraction and gas chromat... Read full abstract on PubMed →
To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilize... Read full abstract on PubMed →
contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to... Read full abstract on PubMed →
-THC), which are hypothesised to benefit multiple illnesses manifesting cognitive impairment, neurodegeneration and neuro-inflammation, as well as chronic pain, epilepsy and post-t... Read full abstract on PubMed →
Terpenes are fragrant aromatic compounds produced by a variety of plants, most notably cannabis and hops. With increasing legalization of cannabis there is a need to better underst... 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.