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.
Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared... Read full abstract on PubMed →
The recent increase in legality of <i>Cannabis Sativa L</i>. has led to interest in developing new varieties with unique aromatic or effect-driven traits. Selectively breeding plan... Read full abstract on PubMed →
The chemistry of copper-dioxygen complexes is relevant to copper enzymes in biology as well as in (ligand)Cu-O<sub>2</sub> (or Cu<sub>2</sub>-O<sub>2</sub>) species utilized in oxi... Read full abstract on PubMed →
The major oral odor compound methyl mercaptan (CH<sub>3</sub>SH) is strongly associated with halitosis and periodontitis. CH<sub>3</sub>SH production stems from the metabolism of p... Read full abstract on PubMed →
Several <i>Allium cepa</i> L. varieties, representing a versatile set of vegetables widely utilized by consumers, are appreciated for their bioactive properties, including antimicr... Read full abstract on PubMed →
Variations in volatile flavor components in pigmented onion bulbs (purple, white, and yellow) before and after cooking were characterized by headspace gas chromatography-ion migrat... Read full abstract on PubMed →
To investigate the changes in aroma components of Camellia nanchuanica crude tea before and after compression and the effects of aging on the aroma of Tuo tea, traditional sensory... Read full abstract on PubMed →
The genus <i>Allium</i> plants, including onions, garlic, leeks, chives, and shallots, have long been recognized for their potential health benefits, particularly in oxidative and... Read full abstract on PubMed →
Among the main arboviruses affecting public health in tropical regions are dengue, zika, and chikungunya, transmitted mainly by mosquitoes of the <i>Aedes</i> genus, especially <i>... Read full abstract on PubMed →
<i>Allium</i> species are among the most widely cultivated vegetables for centuries for their positive effects on human health and their variety of uses in food preparation and coo... Read full abstract on PubMed →
For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industr... Read full abstract on PubMed →
Flavin-containing monooxygenase from <i>Methylophaga</i> sp. (<i>m</i>FMO) was previously discovered to be a valuable biocatalyst used to convert small amines, such as trimethylami... Read full abstract on PubMed →
A main ingredient of Kimchi is Kimchi cabbage, which is soaked in brine to reduce its crispness. Volatile profile of raw Kimchi cabbage (RC) is changed during salting; however, cha... Read full abstract on PubMed →
This study aimed to explore the flavor formation mechanism of Diqing Tibetan pig hams by investigating changes of their physicochemical and volatile flavor compounds during ferment... Read full abstract on PubMed →
<i>Ophiocordyceps sinensis</i>, a medicinal fungus utilized in traditional Chinese medicine, exhibits a range of biological activities and pharmacological functions. In this study,... Read full abstract on PubMed →
This study investigated the changes in colour, amino acids, and volatile flavour compounds in the enzymatic hydrolysates of chicken carcasses containing different types and amounts... Read full abstract on PubMed →
The lack of one-to-one olfactory thresholds (OTs) poses an obstacle to the comprehensive assessment of priority odorants emitted from swine slurry using mass spectrometric nontarge... Read full abstract on PubMed →
Sulfur-containing compounds are responsible for the aroma of Toona sinensis shoot (TS). In this study, vacuum-freeze-drying (VFD), microwave-drying (MD), and hot-air-drying at 100... Read full abstract on PubMed →
Pyrolytic oil is currently in its early stages of production and distribution but has the potential to grow into a significant renewable energy source. It may be processed into a v... Read full abstract on PubMed →
Body odor is considered a diagnostic indicator of various infectious and chronic diseases. But, few studies have examined the odor markers for various toxic effects in the mammalia... 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.