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.
Widely targeted metabolomics were performed to explore the differences in glucosinolate and odor-active compound levels between flowering Chinese cabbage powder (FCCP) under vacuum... Read full abstract on PubMed →
Furan and 2-methylfuran (2-MF) are food contaminants that are classified as potentially carcinogenic to humans. The main source of exposure for adults via food is coffee consumptio... Read full abstract on PubMed →
Tetradentate diamino bis(thiolate) ligands (l-N<sub>2</sub>S<sub>2</sub>(2-)) with saturated linkages between heteroatoms support fully reduced [(Cu(l-N<sub>2</sub>S<sub>2</sub>))<... Read full abstract on PubMed →
The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensor... Read full abstract on PubMed →
Ferula assa-foetida is an important species of the genus Ferula, best known for its oleo-gum resin, mainly used as a flavoring agent. Ferula jaeschkeana is another Himalayan medici... Read full abstract on PubMed →
The genus of <i>Ferula</i> belongs to the family Apiaceae, and many <i>Ferula</i> plants are used as traditional Chinese medicines. <i>Ferula</i> plants were initially identified a... Read full abstract on PubMed →
The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough unders... Read full abstract on PubMed →
As a popular vegetable, the unique and pleasant aroma is the key quality characteristic of Toona sinensis. To explore the sources and differences of aroma, the volatilomic profilin... Read full abstract on PubMed →
The influence of pH was studied on volatile flavor formation during thermal treatment of an Amadori rearrangement product (ARP) with or without the addition of cysteine (Cys). The... Read full abstract on PubMed →
While Si-containing polymers can often be deconstructed using chemical triggers such as fluoride, acids, and bases, they are resistant to cleavage by mild reagents such as biologic... Read full abstract on PubMed →
This work primarily emphases on evaluating the prevalence of organic micropollutants (OMPs) in the perennial Yamuna River (YR) that flow through the national capital of India, Delh... Read full abstract on PubMed →
<i>Allium ursinum</i> L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted throu... Read full abstract on PubMed →
Precious metal catalysts are the cornerstone of many industrial processes. Replacing precious metal catalysts with earth-abundant metals is one of key challenges for the green and... Read full abstract on PubMed →
The population is now more aware of their diets due to the connection between food and general health. Onions (Allium cepa L.), common vegetables that are minimally processed and... Read full abstract on PubMed →
This study compares the physicochemical properties, taste, and volatile compounds of Northeastern Chinese dajiang (C) and Korean doenjang (K) and distinguishes the discriminant vol... Read full abstract on PubMed →
Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were... Read full abstract on PubMed →
Thirty-three USDA Select boneless top loins were selected from carcasses at a commercial major packing plant, vacuum-packaged, and aged for 14 d (4 °C). The loins were then divided... Read full abstract on PubMed →
This study investigated the essential oil composition of fresh Panax ginseng root and identified novel compounds from ginseng oil. The oil was divided into five fractions (neutra... Read full abstract on PubMed →
Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (<i>Jasminum sambac</i> (L.) Aiton); this process is commonly known as "scenting". Making high... Read full abstract on PubMed →
Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being ea... 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.