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.
: Autochthonous Italian pomegranate accessions are still underexplored, although they could be an important resource for fresh consumption, processing, and nutraceutical uses. Ther... Read full abstract on PubMed →
Flavor esters are used in food and cosmetic industries, but sustainable production remains a big challenging. This study proposed the ultrasound-assisted biosynthesis of cinnamyl a... Read full abstract on PubMed →
Styrax, the balsam refined from the trunk of Liquidambar orientalis Mill. has a variety of applications in the perfumery and medical industry, especially for use in traditional Chi... Read full abstract on PubMed →
Honey can beneficially act against different human diseases, helping our body to improve its health. The aim of the present study was first to increase knowledge of some biochemica... Read full abstract on PubMed →
To investigate the impact of low temperature on the quality and flavor of ripe red tomatoes, we analyzed transcriptomes and volatile metabolomes of ripe red fruits stored at 0 °C a... Read full abstract on PubMed →
2‐Phenylethanol (2‐PE) is a valuable flavor compound renowned for its rose‐like scent and widespread application in the cosmetic, perfume and food industries. While it can be natur... Read full abstract on PubMed →
The present study was carried out to investigate the proximate composition, fatty acid (FA) profile and volatile compounds (VC) of cooked green licuri (Syagrus coronata) - an unrip... Read full abstract on PubMed →
Fermented rice cake is a common traditional fermented food in China with a crystal clear color, unique flavor, dense honeycomb structure, and soft and delicate texture. As its raw... Read full abstract on PubMed →
The direct functionalization of unactivated organic moieties <i>via</i> C-C bond formation has long fascinated synthetic chemists. Although base-metal systems are steadily emerging... Read full abstract on PubMed →
The flavor of vanilla is a complex blend of compounds, with vanillin as the most prominent, along with vanillyl alcohol and 4-hydroxybenzoic acid. Natural vanillin extracted from v... Read full abstract on PubMed →
Penthorum chinense Pursh (Penthoraceae) is a traditional herb used in Miao medical systems that is also processed into foods (e.g., tea products) in China. Different processing met... Read full abstract on PubMed →
In this work, a beneficial approach for efficient depolymerization of lignin and controllable product distribution is provided. Lignin, an abundant aromatic biopolymer, has the pot... Read full abstract on PubMed →
Background and Objective: Aroma and taste of fish sauce are derived from complex metabolic reactions involving bacteria and enzymes that degrade proteins and lipids. A longer ferme... Read full abstract on PubMed →
Terpenes are plant secondary metabolites known for their anti-inflammatory and antioxidant activities. According to ethnobotanical knowledge, <i>Rhododendron luteum</i> Sweet was u... Read full abstract on PubMed →
<i>Schisandra chinensis</i>, as a traditional Chinese herbal medicine, has clear pharmacological effects such as treating asthma, protecting nerves and blood vessels, and having an... Read full abstract on PubMed →
There is an increasing scientific interest in the detection of genotoxic impurities (GTIs), with nitrobenzene compounds being considered potential genotoxic impurities due to their... Read full abstract on PubMed →
<h4>Objective</h4>We aimed to develop a reliable gas chromatography-mass spectrometry (GC-MS) method for detecting urinary benzyl alcohol (BeOH) concentrations and assess the suita... Read full abstract on PubMed →
The objective of this review is to identify the bioactive compounds present in tropical fruits such as <i>Tamarindus indica L., Annona muricata, Mangifera indica</i>, and <i>Psidiu... Read full abstract on PubMed →
Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms o... Read full abstract on PubMed →
Tripartite interactions among plants, fungi, and bacteria are critical for maintaining plant growth and fitness, and volatile organic compounds (VOCs) play a significant role in th... 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.