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.
Water kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more i... Read full abstract on PubMed →
The occurrence of carbonyl compounds and volatile organic compounds (VOCs) in adult formulas is a critical issue in product safety and quality. This research manuscript reports the... Read full abstract on PubMed →
Volatile Binding Media (VBM) are waxy solids that can be used for temporary consolidation of heritage artifacts and architectural surfaces thanks to their spontaneous sublimation a... Read full abstract on PubMed →
Biofilm formation by the pathobiont <i>Haemophilus influenzae</i> is associated with human nasopharynx colonization, otitis media in children, and chronic respiratory infections in... Read full abstract on PubMed →
<h4>Background</h4>Origanum punonense Danin is one of the old traditional medicinal plants Bedouins utilize in the Dead Sea region to treat a variety of illnesses, those caused by... Read full abstract on PubMed →
The current farming systems strongly depend on chemical fertilizers (CF), which are widely applied to increase crop yield worldwide. However, although CF enhance crop yield in the... Read full abstract on PubMed →
Tongling white ginger is a Chinese fermented vegetable with unique flavors. However, little is known about its physicochemical properties, flavor characteristics, and sensory evalu... Read full abstract on PubMed →
<h4>Research background</h4>Green extraction technologies, such as microwave-assisted extraction, have been used to replace conventional methods of isolating essential oils from pl... Read full abstract on PubMed →
This study determined the content and composition of dill seed (<i>Anethum graveolens</i> L.) essential oil under varying light conditions: non-shaded plants in open fields and pla... Read full abstract on PubMed →
Maillard reaction (MR) plays a pivotal role in the food flavor industry, including a cascade of reactions starting with the reaction between amino compounds and reducing sugars, an... Read full abstract on PubMed →
Reductive soil disinfestation can effectively alleviate continuous cropping obstacles. The effects of mixing mushroom residues and carbon nanotubes on the structure and function of... Read full abstract on PubMed →
Limited research has explored the use of <i>Rhodobacter sphaeroides</i> cell-free extracts (RCFE) in meat processing. To examine the potential application of RCFE in improving the... Read full abstract on PubMed →
Monoterpenes are among the most important volatile aromatic compounds contributing to the flavor and aroma of grapes and wine. However, the molecular basis of monoterpene biosynthe... Read full abstract on PubMed →
Emerging and reemerging fungal infections are very common in nosocomial and non-nosocomial settings in people having poor immunogenic profiles either due to hematopoietic stem cell... Read full abstract on PubMed →
Cigars, treasured for their rich aromatic profiles, occupy a notable segment in the global consumer market. The objective of this study was to characterize the volatile aroma compo... Read full abstract on PubMed →
Vanilla planifolia is grown as a high-value orchid spice for its odor and savor attributes that increase due to the curing process associated with microbial colonization. This tend... Read full abstract on PubMed →
Nitriles (R-CN) comprise a broad group of chemicals industrially produced and used in fine chemicals, pharmaceuticals, and bulk applications, polymer chemistry, solvents, etc. Nitr... Read full abstract on PubMed →
<i>Ocimum tenuiflorum</i>, commonly known as Tulsi, is revered in Ayurveda for its extensive medicinal properties. However, there is a need to consolidate current knowledge on its... Read full abstract on PubMed →
This study aimed to identify the key volatile compounds in two types of processed arabica coffee husk tea, elucidate their olfactory characteristics, and investigate their antioxid... Read full abstract on PubMed →
The present study aimed to determine microbial community, short-chain fatty acids (SCFAs), and volatilome of Bulang pickled tea during fermentation. Sequencing of 16S rRNA and ITS... 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.