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.
In this study, the diversity existing at the very small scale of single vineyard parcels in volatile composition of grapes and wines from a single estate in the Valpolicella wine r... Read full abstract on PubMed →
A wild plant (Sanguisorba albanica) from Kosovo exhibits an appealing aroma, which was perceived as intensely fresh, green, and slightly sweetish with hints of cucumber, melon, and... Read full abstract on PubMed →
Plants have evolved intricate defence strategies against herbivore attack which can include activation of defence in response to stress-related volatile organic compounds (VOCs) em... Read full abstract on PubMed →
Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate... Read full abstract on PubMed →
Bottom-fermented and top-fermented beers, both either late or dry hopped with Huell Melon hops, and respective reference beers without late or dry hopping were subjected to a compa... Read full abstract on PubMed →
Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and... Read full abstract on PubMed →
Propolis samples from north-west Argentina (Amaicha del Valle, Tucumán) were evaluated by palynology, FT-IR spectra, and RP-HPTLC. In addition, the volatile fraction was studied by... Read full abstract on PubMed →
Conifer resins are used as chemical raw materials for daily necessities. There have been many reports on the aroma components of turpentine oil from rosin, but there has been no re... Read full abstract on PubMed →
Glandular trichomes are specialized anatomical structures that accumulate secretions with important biological roles in plant-environment interactions. These secretions also have c... Read full abstract on PubMed →
Propolis is a fragrant material produced by bees and is commonly used as an ingredient in food, beverage, and consumer goods industries. Application of a comparative aroma extract... Read full abstract on PubMed →
Air fresheners contain various chemicals that may or may not be harmful to human health and the environment. These products are widely used in different settings such as homes, sch... Read full abstract on PubMed →
The essential oils of <i>Myrcianthes myrsinoides</i> and <i>Myrcia mollis</i>, belonging to the Myrtaceae family, were obtained by steam distillation. They were analyzed by gas chr... Read full abstract on PubMed →
Background and aims: Wine is a beverage characterized by its pleasant aromatic features. These sensory notes are determined by the specific concentrations of odorous chemical compo... Read full abstract on PubMed →
The profile of volatile compounds in huangjiu was elucidated by comprehensive two‐dimensional gas chromatography coupled with time‐of‐flight mass spectrometry. The column combinati... Read full abstract on PubMed →
There is an urgent need for new effective antifungal agents suitable for the treatment of superficial skin infections, since acquired resistance of fungi to currently available age... Read full abstract on PubMed →
BACKGROUND: There is increasing interest in the pharmaceutical and food industries to substitute synthetic chemicals with naturally occurring compounds possessing bioactive propert... Read full abstract on PubMed →
Foods and beverage aroma results from multicomponent mixtures of volatile compounds present in the food that interact with olfactory receptors and produce a perceptual response in... Read full abstract on PubMed →
Essential oil of <i>Origanum</i> species is well known for antimicrobial activity, but only a few have been evaluated in narrow spectrum antiprotozoal assays. Herein, we assessed t... Read full abstract on PubMed →
Abstract Volatile flavor compounds (VFCs) and nutrients in Viscum articulatum Burm.f. parasitic on ancient tea trees (named TM) were studied in this research by headspace solid‐pha... Read full abstract on PubMed →
BACKGROUND: Ozone treatment can effectively inhibit fruit decay in many fruits during postharvest storage. However, little information is available for pitaya fruit. RESULTS: Ozone... 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.