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.
Methods for material investigation are powerful tools that allow specialists to elucidate important aspects regarding ancient artifacts such as the Roman amphorae deposits discover... Read full abstract on PubMed →
Nutmeg is an export commodity that can be utilized in the food or beverage industries. Only a small portion of the nutmeg flesh is used, so the remainder is discarded as waste. Nut... Read full abstract on PubMed →
The essential oil of Myristica fragrans Hutt. (nutmeg) is an important commodity used as a flavoring agent in the food, pharmaceutical, and cosmetic fields. Hydrodistillation is ch... Read full abstract on PubMed →
Chanterelles are one of the most highly valued wild edible mushroom genera worldwide. This work aimed to investigate the nutritional characteristics and volatile compounds' profile... Read full abstract on PubMed →
Background: Monosodium glutamate (MSG) is a food additive that is often used as a flavor and aroma enhancer in processed foods. Several studies have shown that consuming high amoun... Read full abstract on PubMed →
The sodium salt of glutamic acid, or monosodium glutamate (MSG), has two effects in foods: one is to induce a unique taste called umami, which is one of the five basic tastes, and... Read full abstract on PubMed →
The term food intolerance has been used non-specifically to define a wide range of disorders related to food intake. Recently, the use of the term "non-immunological adverse reacti... Read full abstract on PubMed →
Alzheimer's disease (AD) is an aging-related neurodegenerative disease, leading to the progressive loss of memory and other cognitive functions. As there is still no cure for AD, t... Read full abstract on PubMed →
Green tea is a popular beverage around the world and possesses a unique flavor. The flavor qualities of green tea are closely related to its grade and this relationship has not yet... Read full abstract on PubMed →
<i>Viola odorata</i> L. oil is frequently recommended in the aromatherapeutic literature for treating respiratory, urinary, and skin infections; however, antimicrobial evidence is... Read full abstract on PubMed →
Patients suffering from inflammatory chronic diseases are classically treated with anti-inflammatory drugs but unfortunately are highly susceptible to becoming resistant to their t... Read full abstract on PubMed →
The aim is to upgrade the formulation to produce wheat bread with lower starch digestibility by supplemented with Qingke flour. Physiochemical properties of multi-scale Qingke flou... Read full abstract on PubMed →
Aroma is a crucial quality attribute of apple fruit, which significantly impacts its commercial value and consumer choice. Despite its importance the volatile aroma substances prod... Read full abstract on PubMed →
Spice production is crucial for the world economy. Today, the farming of spices faces significant challenges under climate change, such as heat stress, rising salinity, water stres... Read full abstract on PubMed →
Cymbopogon species essential oil (EO) carries significant importance in pharmaceuticals, aromatherapy, food, etc. The chemical compositions of Cymbopogon spp. Viz. Cymbopogon winte... Read full abstract on PubMed →
INTRODUCTION: The presence of meat-borne pathogens entering the home remains a concern for consumers, despite advances made in improving antimicrobial interventions and systems wit... Read full abstract on PubMed →
Lemon (Citrus limon L. Burm. f.) is used for fresh consumption because it is rich in several nutraceutical products especially vitamin C. The physicochemical properties and the bi... Read full abstract on PubMed →
The high value of black truffle recompenses the slow growth of the fungus when established in the field. Adding a secondary crop, such as medicinal and aromatic plants (MAPs), coul... Read full abstract on PubMed →
ABSTRACT: Cistus ladanifer (rockrose) is a widespread shrub species in the Mediterranean region well known due to its production of labdanum gum, especially in the hot season. Its... Read full abstract on PubMed →
Tea aroma is an important factor in tea quality, but it is challenging to analyze due to the complexity, low concentration, diversity, and lability of the volatile components of te... 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.