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.
Long-chain aldehydes, particularly nonanal, are recognized as potential volatile biomarkers of lung cancer in exhaled breath. This study investigates the influence of peptide count... Read full abstract on PubMed →
Baijiu is a traditional Chinese distilled spirit and one of the most widely consumed alcoholic beverages in China. Its complex aroma plays a central to product quality and consumer... Read full abstract on PubMed →
Fenghuang Dancong (FHDC) is an oolong tea known for its aroma. Due to the wide variety of FHDC varieties, it difficult to identify the main flavor types and key aroma compounds. In... Read full abstract on PubMed →
In-silico and in-vivo methods were used to study Ficus exasperata leaves' n-hexane ethyl acetate fraction (NHEAF) phytochemicals that may protect against NaNO<sub>2</sub>-induced h... Read full abstract on PubMed →
Calamansi (Citrus × microcarpa) peel, a byproduct of juice processing, is often discarded, leading to resource waste and environmental issues. This study developed an eco-friendly... Read full abstract on PubMed →
N<sub>2</sub>O emissions by nitrifiers are often estimated using selective inhibitors, such as 1-alkynes. However, the effects of these inhibitors on anaerobic ammonium-oxidising (... Read full abstract on PubMed →
Chronic urticaria, which is divided into chronic spontaneous urticaria (CSU) and chronic inducible urticaria (CIndU), affects a significant percentage of the global population and... Read full abstract on PubMed →
Ultrasound (US) and ultra‐high pressure (UHP) are emerging non‐thermal processing technologies with strong potential for modulating volatile compounds and improving the sensory pro... Read full abstract on PubMed →
Thermal processing of egg white proteins (EWPs) often results in a fishy odor in food products. Here, ternary composite systems (ECX) were developed using caseins (CNs) and xylitol... Read full abstract on PubMed →
Heterometallic complexes are key precursors for advanced materials, yet a comprehensive understanding of their formation, stability, and intramolecular interactions remains a chall... Read full abstract on PubMed →
In this work, we explore a mechanochemical approach using ball milling to synthesize hierarchical HZSM-5 zeolites, eliminating the need for hydrothermal processing. The synthesis w... Read full abstract on PubMed →
Date palm surface fibers (DPSFs) are abundantly available as municipal and agricultural biomass wastes from date palm trees, especially in the Middle Eastern and North African coun... Read full abstract on PubMed →
<h4>Introduction</h4>The volatiles from Mango tree play a critical role in mediating interactions with herbivores, including the mango pulp weevil (<i>Sternochetus frigidus</i>), a... Read full abstract on PubMed →
<h4>Background</h4>Epigallocatechin-3-gallate (EGCG) is the major polyphenolic compound found in Winged Marigold and Green tea. It exhibits well-established anti-inflammatory and a... Read full abstract on PubMed →
Liquid-smoked rainbow trout (LSRT) is prized for its distinctive flavor, yet its flavor formation mechanism remains unclear. In this study, volatile organic compounds (VOCs) and li... Read full abstract on PubMed →
Volatile fingerprint analysis using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) was applied to differentiate cowhide (22 samples), sheepskin (6 samples), and pigskin (6 s... Read full abstract on PubMed →
Cultivated pufferfish (Takifugu rubripes) is a valuable sustainable source of nutritious and tasty food. The Sensomics approach was applied to elucidate the impact of cooking on th... Read full abstract on PubMed →
Aging-induced deterioration in taste perception can result in loss of appetite and malnutrition in the elderly, posing a substantial challenge to healthy aging. In oral cavity, the... Read full abstract on PubMed →
Polypropylene (PP) is widely used in microwavable food containers, but the simultaneous release of volatile organic compounds (VOCs) and nanoplastics (NPs) during microwave heating... Read full abstract on PubMed →
BACKGROUND Fixation technology plays a crucial role in the processing of mulberry leaf green tea (MLGT); however, the effect of different fixation treatments on tea quality remains... 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.