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.
<i>Bistorta vivipara</i> is a medicinal plant with a long history, but there are few studies on the effects of its medicinal components and endophytic bacteria on the accumulation... Read full abstract on PubMed →
Several studies have described the effects of chitosan as an ingredient in bread, particularly from a technological and functional point of view. However, these studies mainly focu... Read full abstract on PubMed →
In this study, the efficacy of the essential oil of Mentha longifolia, Achillea arabica and Artemisia absinthium plants were evaluated against important soil-borne fungal pathogens... Read full abstract on PubMed →
Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mai... Read full abstract on PubMed →
Yeast derivatives (YDs) are commercial products obtained from yeast colonies grown in bioreactors then inactivated and dried. They are employed in winemaking to supply nitrogen (N)... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are carbon-containing molecules with high vapor pressure and low water solubility that are released from biotic and abiotic matrices. Because they... Read full abstract on PubMed →
Honeydew honey is produced by bees (<i>Apis mellifera</i>) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibit... Read full abstract on PubMed →
The gut microbiota prevents harmful microbes from entering the body, a function known as colonization resistance. The enteric pathogen Salmonella enterica serovar (S.) Typhimurium... Read full abstract on PubMed →
Apriona germari (Hope) presents a significant threat as a dangerous wood-boring pest, inflicting substantial harm to forest trees. Investigating the olfactory sensory system of A.... Read full abstract on PubMed →
INTRODUCTION: Hyperuricemia (HUA) is a metabolic syndrome caused by purine metabolism disorders. Zanthoxyli Pericarpium (ZP) is a medicinal and food homologous plant, and its ripe... Read full abstract on PubMed →
Since the banning of antibiotics, the use of feed additives to improve meat quality to satisfy people's pursuit of high quality has become a research hotspot. Yeast culture (YC) is... Read full abstract on PubMed →
<i>Camellia luteoflora</i> is a rare and endangered plant endemic to China. It has high ornamental and potential economic and medicinal value, and is an important germplasm resourc... Read full abstract on PubMed →
2-tert-butyl-1,4-benzoquinone (TBBQ), a degradation product of lipid antioxidant Tert-Butylhydroquinone (TBHQ), is a new hazardous compound in foods. This study investigated whethe... Read full abstract on PubMed →
Tert-butyl hydroquinone (TBHQ) stand as one of the most widely used antioxidants in food and daily chemical products. Rapid and sensitive monitoring of TBHQ holds considerable impo... Read full abstract on PubMed →
Withering is one of the major processing steps critical for the quality of black tea. In this study, we investigated the mechanisms underlying the physicochemical changes in metabo... Read full abstract on PubMed →
The application of disposable tableware has increased substantially in recent times due to the rapidly growing food delivery business in China. Synthetic phenolic antioxidants (SPA... Read full abstract on PubMed →
Vacuum saccharification significantly affected the flavor and color of preserved French plums. However, the correlation between color, flavor, and metabolites remains unclear. Meta... Read full abstract on PubMed →
To characterize volatile organic compounds (VOCs) and aromatic sensory properties in Yun cigar, 27 samples from four origins were analyzed using SPME-HS-GC/MS and sensory analysis.... Read full abstract on PubMed →
Liquid chromatography/high-resolution mass spectrometry (LC/HRMS) can provide identification of grape metabolites which are variety markers. White grapes are poorer in polyphenolic... Read full abstract on PubMed →
In this study, we investigated the ethanolic extraction of the leaves of a very common but little studied plant species, <i>Elaeagnus</i> x <i>submacrophylla</i> Servett. and the o... 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.