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.
This study aims to comprehensively investigate the effects of hot-air dehydration on the quality of blue honeysuckle berries (<i>Lonicera caerulea</i> L.). The results demonstrated... Read full abstract on PubMed →
Aroma compositions are usually complex mixtures of odor-active compounds exhibiting diverse molecular structures. Due to chemical interactions of these compounds in the olfactory s... Read full abstract on PubMed →
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatograph... Read full abstract on PubMed →
<i>Annona senegalensis pers</i>, <i>Sutherlandia frutescens</i> (L.), and <i>Withania somnifera</i> (L.) are abundant plants and widely distributed in the Limpopo, Gauteng, Kwazulu... Read full abstract on PubMed →
Artificial intelligence tools and concepts give access to authenticity and quality information in Brazilian olive oil volatilomeNathália S. Brilhante a, Humberto R. Bizzo a,b,*, A... Read full abstract on PubMed →
Betel leaves have deep roots in India's cultural heritage and have long been known for their use in traditional diets as a masticatory agent. These leaves contain beneficial compou... Read full abstract on PubMed →
The increasing problem of antibiotic resistance in bacteria leads to an urgent need for new antimicrobial agents. Alternative treatments for bacterial infections need to be explore... Read full abstract on PubMed →
<h4>Background</h4>Sapota, <i>Manilkara zapota</i> L., are tasty, juicy, and nutrient-rich fruits, and likewise used for several medicinal uses.<h4>Methods</h4>The current study re... Read full abstract on PubMed →
The effects of long-term dietary supplementation with sandalwood (Santalum album L.) essential oil (SEO) was investigated on hemato-biochemical biomarkers, immune status, antioxida... Read full abstract on PubMed →
Terpene aroma compounds are key quality attributes of postharvest <i>Torreya grandis</i> nuts, contributing to their commercial value. However, terpene biosynthesis and regulatory... Read full abstract on PubMed →
In this experiment, the changes in protein hydrolysis, protein oxidation, and flavor of low-salt wet-marinated fermented golden pomfret were studied during processing. During proce... Read full abstract on PubMed →
In plant production, evaluation of salt stress protectants concerning their potential to improve growth and productivity under saline stress is critical. Bacillus subtilis (Bs) and... Read full abstract on PubMed →
In this study, the overall sensory characteristics and low-molecule-weight compounds were analyzed to achieve the discrimination of different commercial salmons and investigate the... Read full abstract on PubMed →
Vanillin is naturally occurring in various food products, including alcoholic beverages; however, its contribution to the aroma of sake is unclear. In this study, an HPLC-MS/MS qua... Read full abstract on PubMed →
Red palm oil (RPO) has various bioactive and nutritional components with high potential to be developed as a source of nutraceuticals in addition to its potential as a functional f... Read full abstract on PubMed →
<h4>Research background</h4>With the increasing consumption of food commodities, particularly rice, and the substantial volume of food imports in Indonesia, there is an increasing... Read full abstract on PubMed →
Culinary sage, Salvia officinalis L., is a popular spice plant commonly used throughout the world. In this study, 35 odorants were identified in dried sage via solvent-assisted fla... Read full abstract on PubMed →
BACKGROUND: Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared. RESULTS: Significant differences were observed between anthocyanins, volatile comp... Read full abstract on PubMed →
Background/Objectives: Age-related macular degeneration (AMD) is a leading cause of visual impairment in the elderly and is characterized by a multifactorial etiology. Emerging evi... Read full abstract on PubMed →
The metabolite and flavor characteristics of roasted germinated sunflower seeds (RGSF) were evaluated and compared with those of roasted ungerminated sunflower seeds (RUSF) by gas... 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.