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.
Antrodia cinnamomea is an endemic species found in Taiwan, known for its medicinal properties in treating various discomforts, including inflammation, diarrhea, abdominal pain, and... Read full abstract on PubMed →
Table olives and olive oils are the main dietary sources of hydroxytyrosol (HT), a natural antioxidant compound that has emerged as a potential aid in protection against cardiovasc... Read full abstract on PubMed →
Cyclocephaline beetles are flower visitors attracted primarily by major floral volatiles. Addressing the identity of these volatile compounds is pivotal for understanding the evolu... Read full abstract on PubMed →
<i>Anastrepha ludens</i> is a polyphagous frugivorous tephritid that infests citrus and mango. Here, we report the establishment of a laboratory colony of <i>A. ludens</i> reared o... Read full abstract on PubMed →
Infection of grape berries (Vitis vinifera) by the fungus Botrytis cinerea (grey mould) frequently occurs in vineyards, resulting in off-flavours and other odours in wine and poten... Read full abstract on PubMed →
1,3-Butanediol (1,3-BDO) finds versatile applications in the cosmetic, chemical, and food industries. This study focuses on the metabolic engineering of Escherichia coli K12 to ach... Read full abstract on PubMed →
One of the major challenges in forensic document analysis is estimating the age of ink deposition on a manually written document. The present work aims to develop and optimise a me... Read full abstract on PubMed →
Extra virgin olive oil (EVOO) should be naturally free of polycyclic aromatic hydrocarbon (PAH) contamination. PAHs are carcinogenic and toxic, and may cause human health and safet... Read full abstract on PubMed →
Polycyclic Aromatic Hydrocarbons (PAHs) are a class of ubiquitous organic compounds produced during the incomplete combustion or pyrolysis of organic material. Dietary source is th... Read full abstract on PubMed →
Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that i... Read full abstract on PubMed →
BACKGROUND: Asphalt road paving and its subsequent complex airborne emissions have raised concerns about occupational exposures and environmental impacts. Although several studies... Read full abstract on PubMed →
Here, we collected 16 species (n = 298) from Laizhou Bay, China to investigate the trophodynamics, bioaccumulation and cancer risks of polycyclic aromatic hydrocarbons (PAHs). Resu... Read full abstract on PubMed →
BACKGROUND: Chicory (Cichorium intybus L.), a member of the Asteraceae family, is known for its numerous health benefits, including its prebiotic, digestive, antioxidant or anti-in... Read full abstract on PubMed →
Fugitive emission has been becoming an important source of volatile organic compounds (VOCs) in pharmaceutical industry, but the exact contribution of fugitive emission remains inc... Read full abstract on PubMed →
Plants, animals and humans metabolically produce volatile isoprene (C5H8). Humans continuously exhale isoprene and exhaled concentrations differ under various physio-metabolic and... Read full abstract on PubMed →
Cigars are developing rapidly around the world, but the content characteristics of aroma precursors and their contribution to sensory perception have not been fully elucidated. In... Read full abstract on PubMed →
Sclareolide is a sesquiterpene lactone isolated from various plant sources in tons every year and is commercially used as a flavor ingredient in the cosmetic and food industries. A... Read full abstract on PubMed →
Pereskia aculeata Miller is an edible plant species belonging to the Cactaceae family. It has the potential to be used in the food and pharmaceutical industries due to its nutritio... Read full abstract on PubMed →
Phthalides are a class of unique compounds such as ligustilide, butylphthalide and butyldenephthalide, which have shown to possess multiple bioactivities in new drug research and d... Read full abstract on PubMed →
Coffee is widely consumed across the globe. The most sought out varieties are Arabica and Robusta which differ significantly in their aroma and taste. Furthermore, varieties cultiv... 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.