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.
Cinnamomum verum is the widely used spice for its medicinal and culinary uses since ages. It is native to Sri Lanka and southern India but also distributed in many Asian, Caribbean... Read full abstract on PubMed →
The study was aim to investigate the effects of grafting on volatile compounds and sensory quality of black tea. Seven groups of black tea were prepared from one nongrafted tea tre... Read full abstract on PubMed →
Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherei... 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 present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas c... Read full abstract on PubMed →
The present work describes the relationship between volatile aroma components and flavours of Fenghuang Dancong tea. Volatile aroma components of five types of Fenghuang Dancong te... Read full abstract on PubMed →
is mainly composed by active components belonging to the family of terpenes endowed with relevant anti-proliferative activity, which can be enhanced by proper application of nanote... Read full abstract on PubMed →
Cyanobacteria can grow photoautotrophically, producing a range of substances by absorbing sunlight and utilizing carbon dioxide, and can potentially be used as industrial microbes... Read full abstract on PubMed →
In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in t... Read full abstract on PubMed →
This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine compositio... Read full abstract on PubMed →
Great progress has been made during the last decade in clarifying the molecular details of aroma accumulation in grape berries. However, the multigene complex controlling monoterpe... Read full abstract on PubMed →
Monoterpenes are important aroma components in grapes and wines. We analyzed the free and bound monoterpene profiles and the transcript levels of terpenoid biosynthesis genes in Vi... Read full abstract on PubMed →
Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it re... Read full abstract on PubMed →
The identification of volatile organic compounds (VOCs) leading to short-range attraction and oviposition of the European grapevine moth Lobesia botrana and European grape berry mo... Read full abstract on PubMed →
The aroma profile of Semnostachya menglaensis Tsui (S. menglaensis) was identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (... Read full abstract on PubMed →
The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) a... Read full abstract on PubMed →
<h4>Aims</h4>This study aimed to apply the volatile organic compounds from Streptomyces philanthi RL-1-178 (VOCs RL-1-178) as a fumigant to protect soybean seeds against the two af... Read full abstract on PubMed →
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-ol... Read full abstract on PubMed →
Thirty-five odorants from Meehan's mint, Meehania cordata, were identified using solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Twelve compo... Read full abstract on PubMed →
Coriander seeds essential oil is used in food preparation, perfume, cosmetics and pharmaceuticals. In this study, extraction of essential oil from coriander seeds was done by hydro... 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.