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.
The design of new hydrophobic solvents is essential for replacing the toxic hexane for extracting nonpolar compounds such as fatty acids. On the other hand, the full use of plant m... Read full abstract on PubMed →
The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors i... Read full abstract on PubMed →
BACKGROUND: Root knot nematodes cause great damage to crops worldwide. Due to the negative effects of the application of fumigant and old chemical nematicides, biological nematicid... Read full abstract on PubMed →
As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences... Read full abstract on PubMed →
There is considerable interest in the use of essential oils for food preservation, but their effect on the aroma profile of a product is poorly understood. This study investigated... Read full abstract on PubMed →
Cerambycid species of the Spondylidinae subfamily are distributed worldwide and are known for being prolific invaders that infest conifers. In New Zealand, Arhopalus ferus (Mulsant... Read full abstract on PubMed →
The Maillard reaction (MR) of tilapia byproduct protein hydrolysates was investigated for the use of byproduct protein as a food ingredient and to mask its fishy odor and bitter fl... Read full abstract on PubMed →
Silver nanoparticles (Ag NPs) play a pivotal role in the current research landscape due to their extensive applications in engineering, biotechnology, and industry. The aim is to u... Read full abstract on PubMed →
The full potential of sequence-defined macromolecules remains unexplored, hindered by the difficulty of synthesizing sufficient amounts for the investigation of the properties of s... Read full abstract on PubMed →
Biofilms are complex communities of microorganisms that cause systemic infections, resistance development and delay in healing wounds. Biofilms can form in various parts of the hum... Read full abstract on PubMed →
In this study, <i>E</i>-nose, HS-GC-IMS, and HS-SPME-GC-MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of <i>Boletus edulis</i> from eight... Read full abstract on PubMed →
Our previous study explored the bacterial endophytic diversity in a certain quantity of mustard seeds using culture dependent method by development of new isolation strategies. No... Read full abstract on PubMed →
The importance of melon aroma in determining fruit quality has been highlighted in recent years. The fruit volatile profile is influenced by the type of fruit ripening. Non-climact... Read full abstract on PubMed →
The poplar moth, <i>Leucoptera sinuella</i> (Lepidoptera: Lyonetiidae), is widely distributed across Europe, Asia, and parts of Africa. It was first identified in Chile in 2015 and... Read full abstract on PubMed →
The higher NaCl concentration of Chinese bacon, which features a unique flavor, is a major restriction to consumption. Investigating the role of NaCl in Chinese bacon (<i>Larou</i>... Read full abstract on PubMed →
Nonanal, (<i>E</i>)-2-nonenal, (<i>E,E</i>)-2,4-nonadienal, and (<i>E,Z</i>)-2,6-nonadienal were used to study the effect of number and position of the unsaturated bond in aliphati... Read full abstract on PubMed →
Cluster thinning has been widely applied in yield management and its effect on green leaf volatiles (GLVs) in wines has seldom been studied. GLVs are important flavor compositions... Read full abstract on PubMed →
<h4>Background</h4>Zataria multiflora Boiss. is a medicinal and aromatic plant from the Lamiaceae family. It is extensively used in Iranian traditional medicine, mostly as a replac... Read full abstract on PubMed →
Wuyi Rock Tea (WRT) has different characteristics of "rock flavor" due to different production areas. In this study, we investigated the flavor characteristics and key components o... Read full abstract on PubMed →
Different aromatic components do indeed give different tea flavors. There is still little research on whether there is a certain regularity in the combination and content of aromat... 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.