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.
Strawberry jams of such cultivars as “Ducat”, “Honey” and “Polka” were studied to define the content of aromatic volatiles using the methods of highly efficient liquid chromatograp... Read full abstract on PubMed →
<h4>Background</h4>The red-necked longhorn beetle, <i>Aromia bungii</i>, is one of the most damaging pests of stone fruit trees. Native to the south-eastern Palearctic and Oriental... Read full abstract on PubMed →
The monoterpene linalool is a major contributor to aroma and flavor in peach (Prunus persica) fruit. It accumulates during fruit ripening, where up to ~40% of the compound is prese... Read full abstract on PubMed →
True lavender (<i>Lavandula angustifolia</i> Mill.) is a widely used flavoring and medicinal plant, which strong aroma is mainly composed of linalool and linalyl acetate. The most... Read full abstract on PubMed →
Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory ana... Read full abstract on PubMed →
Fresh and dried <i>Zanthoxylum bungeanum</i> Maxim volatiles of two main cultivars including <i>Dahongpao</i> and <i>Meihuajiao</i>, were determined through GC-MS and compared. In... Read full abstract on PubMed →
Bearded irises are ornamental plants with distinctive floral fragrance grown worldwide. To identify the floral scent profiles, twenty-seven accessions derived from three bearded ir... Read full abstract on PubMed →
Feijoa is an aromatic fruit and the essential oil from feijoa peel could be a valuable by-product in the juicing industry. An initial comparison of the essential oil extraction met... Read full abstract on PubMed →
Terpenoids, including monoterpenoids (C10), norisoprenoids (C13), and sesquiterpenoids (C15), constitute a large group of plant-derived naturally occurring secondary metabolites wi... Read full abstract on PubMed →
Terpene synthases (TPSs) are pivotal enzymes for the production of diverse terpenes, including monoterpenes, sesquiterpenes, and diterpenes. In our recent studies, dictyostelid soc... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Bougainvillea glabra is widely used in Nigeria for the treatment of inflammatory-related conditions, and as remedy for pain ailments. AIM OF THE STU... Read full abstract on PubMed →
Selaginella doederleinii (SD) is a perennial medicinal herb widely distributed in China. In this study, the volatile components of SD from two regions (24 batches), namely Zhejiang... Read full abstract on PubMed →
<i>Cymbidium</i> is one of the most important genera of flowering plants in the Orchidaceae family, and comprises a wide variety of beautiful and colorful species. Among these, onl... Read full abstract on PubMed →
Abstract House flies (Musca domestica L.) are mechanical vectors of food-borne pathogens including Salmonella spp., Escherichia coli O157:H7, and Shigella spp., resulting in increa... Read full abstract on PubMed →
The aim of the present study was to investigate the free and bound volatiles in the Rubus coreanus (RC) fruits of different ripening stages. Thirty-seven free volatiles and 28 boun... Read full abstract on PubMed →
ABSTRACT. This study was aimed to identify volatile compounds of 31 green coffee bean samples and evalute their correlation with altitude of the coffee plants grown in two zones (G... Read full abstract on PubMed →
To examine the effect of sugar reduction on the sensory perception of sweetened beverages, an orange juice soft drink model flavoured with seven characteristic compounds (hexanal,... Read full abstract on PubMed →
The aroma quality of citrus fruit is determined by volatiles that are present at extremely low levels in the citrus fruit juice sacs; it can be greatly improved by increasing volat... Read full abstract on PubMed →
Chios mastic gum (Pistacia lentiscus var. Chia) exhibits intensely sourish, green, resinous, and woody odor notes with hints of citrus and pine. Despite its attractive flavor, no d... Read full abstract on PubMed →
Free essential oils and their active components have a low physiochemical stability and low aqueous solubility which limit their applications as food preservatives and in packaging... 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.