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.
The stress response in the brain is not fully understood, although stress is one of the risk factors for developing mental disorders. On the other hand, the stimulation of the olfa... Read full abstract on PubMed →
Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peac... Read full abstract on PubMed →
Dendrobium officinale is a kind of traditional Chinese herbal medicine. Its flowers could be used as health care tea for its aroma flavor and medicinal value. Most recent studies d... Read full abstract on PubMed →
Citrus essential oils (CEOs) and their constituent compounds are being reported to have multifarious activities. In this chapter an attempt is made to discuss the insecticidal acti... Read full abstract on PubMed →
<i>Thymus vulgaris</i> L. (thyme), <i>Origanum majorana</i> L<i>.</i> (marjoram), and <i>Origanum vulgare</i> L<i>.</i> (oregano) were used to determine whether light modification... Read full abstract on PubMed →
Silk tree, Albizia julibrissin Duraz, is an old ornamental plant and extensively cultivated in Asia. Previous works have discovered that the terpenoids were the dominating compound... Read full abstract on PubMed →
Chardonnay marc, consisting of grape skins, seeds, and stems, is a coproduct of grape juice production for Chardonnay wine making. The discovery that marc contains a rich source of... Read full abstract on PubMed →
Black tea aroma is one of the essential attributes in determining the quality of black tea. <i>β</i>-Glucosidases were investigated for their ability to enhance the aroma of black... Read full abstract on PubMed →
The present study was conducted to evaluate the anticorrosive and antioxidant activities of essential oil from <i>Withania frutescens</i> L. In the present study, the extraction of... Read full abstract on PubMed →
The aroma-active compounds in the extra, first, and third grades of ylang-ylang essential oils (YYEO) from Comoros and Madagascar were identified by gas chromatography-mass spectro... Read full abstract on PubMed →
In this work, the effect of pulsed electric field (PEF) pre-treatment on the extractability in green solvents (i. e., ethanol-water mixture and propylene glycol) of target aroma an... Read full abstract on PubMed →
Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the who... Read full abstract on PubMed →
<i>Freesia hybrida</i> is a group of cultivars in the genus <i>Freesia</i> with a strong floral scent composed of diverse volatile organic compounds (VOCs). In this study, the VOCs... Read full abstract on PubMed →
<i>Citrus</i> species of plants are among the most commercially cultivated crops, mainly for their fruit. Besides, the generally consumed flesh inside the fruit, the peel is quite... Read full abstract on PubMed →
Abstract This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination... Read full abstract on PubMed →
The current study assayed the toxicity of Laurus nobilis essential oil and crude extracts obtained using solvents of increasing polarity (cyclohexane, acetone and ethanol), on two... Read full abstract on PubMed →
A combined untargeted and targeted approach was established for fingerprinting volatile organic compounds in winter jujubes from eight regions of China. Volatiles, including alcoho... Read full abstract on PubMed →
Cyperus esculentus tubers are the raw material to prepare tigernut milk (horchata), which can be marketed under Protected Designation of Origin (PDO) “C hufa de Valencia”. The aim... Read full abstract on PubMed →
Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extr... Read full abstract on PubMed →
Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios. However, the performance of each enantiomer, including aroma characteristics, aroma in... 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.