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.
Hemerocallis L. possesses abundant germplasm resources and holds significant value in terms of ornamental, edible, and medicinal aspects. However, the quality characteristics vary... Read full abstract on PubMed →
BACKGROUND: Geranyllinalool, a natural diterpenoid found in plants, has a floral and woody aroma, making it valuable in flavors and fragrances. Currently, its synthesis primarily d... Read full abstract on PubMed →
There are complex and diverse substances in traditional vinegars, some of which have been identified as biologically active factors, but the variety of functional compounds is curr... Read full abstract on PubMed →
Zizhong Dongjian (ZZDJ) is one of the most famous and popular fermented vegetables in China. The aim of this study was to explore the microbial communities and volatile flavor comp... Read full abstract on PubMed →
The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In... Read full abstract on PubMed →
This research was performed to ascertain the impact of cold shock precooling and the underlying mechanism on broccoli storage quality. After being harvested and placed at 0 ± 2 °C,... Read full abstract on PubMed →
This study first employed ultrasonic-assisted fermentation of seaweed foot material with Lactiplantibacillus plantarum to produce Porphyra yezoensis sauce. The aim was to examine L... Read full abstract on PubMed →
In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. T... Read full abstract on PubMed →
A new method of high-power pulsed microwave (HPPM) was applied to accelerate the aging of blueberry wine. The color changes of blueberry wines during aging were investigated throug... Read full abstract on PubMed →
Antimicrobial resistance is a growing global concern exacerbated by the scarcity of new medications and resistance to current antibiotics. Microbes from unexplored habitats are pro... Read full abstract on PubMed →
Methyl-butenols are a category of oxygenated biogenic volatile organic compounds emitted by plants as part of their natural metabolic processes. This study examines the gas-phase r... Read full abstract on PubMed →
Food emulsifiers like glycerol monostearate (G) and Tween 80 (TW) are commonly used to help formation and maintain stability of emulsions. However, certain food contaminants and em... Read full abstract on PubMed →
Foodborne illness caused by Gram bacteria is the most important food safety issue worldwide. Food packaging film is a very important means to extend the shelf life of food. It redu... Read full abstract on PubMed →
The key characteristic (KCs) framework has been used previously to assess the carcinogenicity and cardiotoxicity of various chemical and pharmacological agents. Here, the 12 KCs of... Read full abstract on PubMed →
Polycyclic aromatic hydrocarbons (PAHs) are found throughout the interstellar medium and are important markers for the evolution of galaxies and both star and planet formation. The... Read full abstract on PubMed →
BACKGROUND: Pterocarpus santalinus L. essential oil (PSEO) is traditionally employed for treating fever and mental aberrations. We aim to explore the antidepressant potential of in... Read full abstract on PubMed →
Volatiles are good leading pointers towards their antecedents and hence the quality of the item can be established. Low levels of aroma volatile synthesis in immature stages of the... Read full abstract on PubMed →
Semi-volatile organic compounds (SVOCs) are modern chemical substances that are present in large quantities in indoor environments. Understanding the emission of SVOCs from buildin... Read full abstract on PubMed →
Celery seeds contain various bioactive compounds and are commonly used as a spice and nutritional supplement in people's daily lives. The quality of celery seeds sold on the market... Read full abstract on PubMed →
The essential oils of Senecio plants have been used to treat a wide range of ailments. The current study aimed to extract the essential oil of Senecio glaucus obtained from Egypt's... 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.