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.
Teas and various herbal teas are well-known beverages and are commonly consumed around the world. In this study, we focused on kuromoji tea. Kuromoji is a deciduous shrub of the La... Read full abstract on PubMed →
The current study was designed to investigate the insecticide role of volatile constituents produced from cell suspensions of T. vulgaris and O. basilicum against R. ferrugineus. C... Read full abstract on PubMed →
The extract from Debaryomyces hansenii L1-1-fermented Flos Sophorae has a unique aroma and could be used as a natural spice. The influence of yeast growth and culture medium pH on... Read full abstract on PubMed →
A headspace method called full evaporation technique (FET) coupled to capillary gas chromatography with a mass detector operating in time-of-flight mode (HS-GC/MS-TOF) was develope... Read full abstract on PubMed →
The key odorants of tartary buckwheat (TB) were researched by a sensory-directed flavor analysis approach for the first time. After the volatiles of TB were isolated by solvent-ass... Read full abstract on PubMed →
Orchids are the most species-rich plants and highly interactive with pollinators via visual or olfactory cues. Biosynthesis and emission of volatile organic compounds (VOCs) to the... Read full abstract on PubMed →
Fragrance is an integral part of cosmetic products and is often regarded as an overriding factor in the selection of cosmetics among consumers. Fragrances also play a considerable... Read full abstract on PubMed →
The ubiquitous volatile linalool is metabolized in plants to nonvolatile derivatives. We studied Nicotiana attenuata plants which naturally vary in (S)-(+)-linalool contents, and l... Read full abstract on PubMed →
BACKGROUND: Linalool, an acyclic monoterpene alcohol, is extensively used in the flavor and fragrance industries and exists as two enantiomers, (S)- and (R)-linalool, which have di... Read full abstract on PubMed →
<i>Hanseniaspora vineae</i> is a non-<i>Saccharomyces</i> yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape... Read full abstract on PubMed →
Heather honey is highly appreciated by consumers for its sensorial profile, which varies depending on the flora used by the honeybees. Volatile compounds contribute to these qualit... Read full abstract on PubMed →
Due to excessive application of essential oils and scented products in spa salons during aromatherapy and massage sessions, the elevated concentration of total volatile organic com... Read full abstract on PubMed →
Abstract In the present study, volatile compounds from 15 yellow tea samples were extracted and examined using stir bar sorptive extraction (SBSE) combined with gas chromatography-... Read full abstract on PubMed →
By comparing the enantiomers of authentic Longjing tea, the authenticity of Longjing tea can be effectively distinguished. In this study, 18 enantiomers were identified using a chi... Read full abstract on PubMed →
In this study, Vidal grape must was fermented using commercial <i>Saccharomyces cerevisiae</i> F33 in pure culture as a control and in mixed culture with five indigenous non-<i>Sac... Read full abstract on PubMed →
Upon damage by herbivores, plants release herbivory-induced plant volatiles (HIPVs). To find their prey, the pest's natural enemies need to be fine-tuned to the composition of thes... Read full abstract on PubMed →
The essential oil and the major non-volatile secondary metabolites from the leaves of <i>Piper subscutatum</i> (Miq.) C. DC. (Family Piperaceae), collected in the Ecuadorian Amazon... Read full abstract on PubMed →
In the present study, organic volatile markers of three strawberry varieties (Albion, Festival and Frontera) during the maturation process were investigated. Forty metabolites asso... Read full abstract on PubMed →
Ocimum basilicum essential oil (EO) was evaluated for its biological effects on M. domestica. Characterization of O. basilicum EO revealed the presence of methyl chavicol (70.93%),... Read full abstract on PubMed →
Basil (Ocimum basilicum L.) is an essential ingredient of the Mediterranean cuisine due to its distinctive aroma. Genovese basil leaves are used to prepare "pesto", a condiment tha... 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.