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.
ObjectiveThe purpose of this study is to improve the quality of boiled spicy pork slices and promote standardized and industrialized production.MethodsThe changes of volatile flavo... Read full abstract on PubMed →
BACKGROUND Lactic acid bacteria (LAB) fermentation technology has been increasingly used in the deep processing of edible fungi. However, the flavor profiles of edible fungi produc... Read full abstract on PubMed →
Xinyu mandarin is popular for its good flavor, but its flavor deteriorates during postharvest storage. To better understand the underlying basis of this change, the dynamics of the... Read full abstract on PubMed →
The plants of <i>Celtis</i> L. genus have been traditionally used to cure aches, sore throats, fevers, cancer, sexually transmitted diseases, sexual weakness, diarrhea, stomach pro... Read full abstract on PubMed →
INTRODUCTION: Mastic is a natural resin produced by Pistacia lentiscus L. (Anacardiaceae). The beneficial properties of this resin are attributed to its triterpenes and volatile co... Read full abstract on PubMed →
Agarwood (<i>Aquilaria malaccensis</i> Lam.) is a resinous material from different geographical locations. The current evaluation of agarwood quality is usually based on its physic... Read full abstract on PubMed →
Monoterpenoids are typically present in the secretory tissues of higher plants, and their biosynthesis is catalyzed by the action of monoterpene synthases (MTSs). However, the know... Read full abstract on PubMed →
Terpenoids are structurally diverse natural products that have been widely used in the pharmaceutical, food, and cosmetic industries. Research has shown that fungi produce a variet... Read full abstract on PubMed →
<h4>Background</h4>The genus Melaleuca (Myrtaceae) comprises dozens of essential oil (EO)-rich species that are appreciated worldwide for their various medicinal values. Additional... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Dried root tubers of L.aggregata have been widely used in Chinese herbal medicine for thousands of years to promote qi, relieve pain, warm kidney, a... Read full abstract on PubMed →
Coniferous trees produce secondary or defense chemicals, such as terpenes, against pest insects. Terpenes could serve as constitutive or induced defensive mechanisms, defending the... Read full abstract on PubMed →
Plants have proven to be important sources for discovering new compounds that are useful in the treatment of various diseases due to their phytoconstituents. Clove (Syzygium aromat... Read full abstract on PubMed →
The Kadsura coccinea fruit is a wild fruit that may be eaten and used medicinally. Its seeds are rich in nutrients but are typically thrown away without processing.The physicochemi... Read full abstract on PubMed →
<i>Cistus albidus</i>: L., also known as Grey-leaved rockrose and locally addressed as šṭab or tûzzâla lbîḍa, is a plant species with a well-established reputation for its health-p... Read full abstract on PubMed →
<i>Zingiber officinale</i> Roscoe (ginger) is a plant from the <i>Zingiberaceae</i> family, and its extracts have been found to contain several compounds with beneficial bioactivit... Read full abstract on PubMed →
Shalgam is a fermented product characterized by its color and aroma compounds. However, there is no standard regarding the amount of use of purple carrot, which is the major raw ma... Read full abstract on PubMed →
Carrots as a representative type of delicious and healthy vegetables has become increasingly popular due to its unique flavors and nutritional value. Vast amount of research has be... Read full abstract on PubMed →
Ginger-infused sesame oil enriches the nutrition and provides enhanced flavor for the foods. An original processing procedure and module for evaluation were established in this stu... Read full abstract on PubMed →
<i>Cryptomeria japonica</i> is a commercially important tree native to Japan. The tree belongs to the ancient genus <i>Cryptomeria</i> and has found important uses as a medicinal p... Read full abstract on PubMed →
The prevention of spoilage in food products, particularly those types that are susceptible to rapid deterioration, such as poultry meat, has historically posed a significant challe... 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.