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.
<i>Zephyranthes candida</i> is a frequently cultivated ornamental plant containing several secondary metabolites, including alkaloids, flavonoids, and volatile organic compounds (V... Read full abstract on PubMed →
Herbaceous peony (<i>Paeonia lactiflora</i>) is a well-known ornamental plant in China, celebrated for its beautiful flowers that can emit fragrances. However, exact molecular mech... Read full abstract on PubMed →
<i>Coleus scutellarioides</i> (L.) Benth. is a globally spread species, known for its characteristic spectacularly colorful leaves of decorative value. Thanks to its rich chemical... Read full abstract on PubMed →
The application of shade during plants' growth significantly alters the biochemical compounds of the essential oil (EO). We aimed to analyze the effect of shade on the volatile com... Read full abstract on PubMed →
<b>Background:</b> Volatile compounds have a deep influence on the quality and application of the medicinal herb <i>Artemisia argyi</i>; however, little is known about the effect o... Read full abstract on PubMed →
This study investigated the potential of endophytic fungi to produce paclitaxel (Taxol®), a potent anticancer compound widely employed in chemotherapy. This research aimed to ident... Read full abstract on PubMed →
The market of dry aged meat is rapidly increasing. However, few papers report the impact of specific dry aging parameters on quality and microbiological safety of dry aged meat. In... Read full abstract on PubMed →
Roasted ground coffee has been intentionally adulterated for economic revenue. This work aims to use an untargeted strategy to process SPME-GC-MS data coupled with chemometrics to... Read full abstract on PubMed →
Specialty coffee has become increasingly consumed in recent years. The growth of the specialty coffee market has also led to a greater appreciation of the unique flavors and charac... Read full abstract on PubMed →
In this study, volatile compounds and α-dicarbonyl compounds (α-DCs), such as glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA), were analyzed in Arabica coffee prepared from Ar... Read full abstract on PubMed →
Beyond sensory quality, food-evoked emotions play a crucial role in consumers acceptance and willingness to try, which are essential for product development. The link between ferme... Read full abstract on PubMed →
Arabica coffee is the most popular and best-selling type of coffee. During coffee fermentation, microorganisms are essential for the production of metabolites and volatile compound... Read full abstract on PubMed →
Biji (okara or soybean curd residue), a by-product of soybean processing, contains proteins. In this study, control plant-based patties were compared with patties supplemented with... Read full abstract on PubMed →
Great efforts have been made for controlling multidrug-resistant bacteria (MDR). The antibacterial activity of natural products is an effective strategy due to its beneficial effec... Read full abstract on PubMed →
Fermented apple cider is a refreshing alcoholic drink known since ancient times, and it is obtained by fermenting apple fruit juice. Using the standards of alcohol concentration (u... Read full abstract on PubMed →
Aging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after... Read full abstract on PubMed →
The aim of this study was to identify the aromatic compounds present in different apple varieties and to gain insights into the changes in the aromatic compounds during ripening. T... Read full abstract on PubMed →
Coffee pulp wines were produced through the mixed fermentation of Saccharomyces cerevisiae, and the flavor and sensory characteristics were comparatively evaluated. A total of 87 v... Read full abstract on PubMed →
Keeving is the removal of nutrients from apple musts due to their binding to pectin, resulting in a slower fermentation and spontaneous arrest. The aim of this study was to determi... Read full abstract on PubMed →
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main group... 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.