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.
BACKGROUND: Volatile organic compounds are critical for food flavor and play important roles in plant-plant interactions and plants' communications with the environment. Tobacco is... Read full abstract on PubMed →
Objective: To investigate the effect of volatile organic compounds (VOCs) exposure in the atmosphere on the risk of daily death from stroke in Guangzhou. Methods: Daily average con... Read full abstract on PubMed →
Increasing food security is one of the Sustainable Development Goals. One of the main risks in food is the increase in food contaminants. Processing methods, such as the addition o... Read full abstract on PubMed →
Among the monoterpenoid aroma compounds formed by the basidiomycete Cystostereum murrayi are highly potent bicyclic benzofuran derivatives. In addition to the dill ethers previousl... Read full abstract on PubMed →
Organophosphate esters (OPEs) are a group of emerging contaminants with widespread environmental occurrence, yet research on their occurrence in foodstuffs is limited. We collected... Read full abstract on PubMed →
To augment the functional attributes of pectin and expand its prospective utilization in food preservation, this research explored the enzymatic grafting of resorcinol and 4-hexylr... Read full abstract on PubMed →
<i>Helichrysum stoechas</i> is a singular halophyte that has been shown to have anti-inflammatory, antioxidant, and allelopathic properties. In the work presented herein, we have c... Read full abstract on PubMed →
Garlic (<i>Allium sativum</i> L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into seve... Read full abstract on PubMed →
Rocket (Eruca vesicaria subsp. sativa) is a source of sulfur-containing glucosinolates (GSLs). GSLs and their breakdown hydrolysis products (GHPs) are responsible for health-relate... Read full abstract on PubMed →
BACKGROUND: Broccoli has received widespread attention because of its anti-inflammatory and antioxidant effects. The present study aimed to explore the composition of broccoli seed... Read full abstract on PubMed →
Rosa species are widely used in folk medicine in different countries of Asia and Europe, but not all species are studied in-depth. For instance, Rosa beggeriana Schrenk, a plant wh... Read full abstract on PubMed →
Tanacetum parthenium, also known as feverfew, is rich in bioactive compounds, namely sesquiterpene lactones, flavonoids, and volatile oils. Sesquiterpene lactones possess anti-migr... Read full abstract on PubMed →
Merremia umbellata Hallier f. (MU) has been used as an anti-inflammatory agent to treat burns and scales. However, the potential anti-inflammatory mechanisms of action of this plan... Read full abstract on PubMed →
Strawberry is the most consumed berry fruit worldwide due to its unique aroma and high nutritive value. This fruit is also an important source of phenolic compounds. Changping stra... Read full abstract on PubMed →
Fatty acids have been supplied for diverse non-food, industrial applications from plant oils and animal fats for many decades. Due to the massively increasing world population dema... Read full abstract on PubMed →
Winery wastes are rich in polyphenols with high added value to be used in cosmetics, pharmaceuticals, and food products. This work aims at recovering and purifying the polyphenolic... Read full abstract on PubMed →
Common bean (Phaseolus vulgaris L.) is one of the most important crops in human food production. The occurrence of diseases, such as white mold, caused by Sclerotinia sclerotiorum... Read full abstract on PubMed →
Sidr honey is a valuable source of bioactive compounds with promising biological properties. In the present study, antimicrobial, antioxidant, and anti-quorum sensing properties of... Read full abstract on PubMed →
The consumption of food-derived products, including the regular intake of pepper, is increasingly evaluated for its potential benefits in protecting against diverse metabolic compl... Read full abstract on PubMed →
An interesting phenomenon that plasma-activated water (PAW) treatment reduced the malonaldehyde (MDA) content in muscle foods was observed in both previous reports and the present... 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.