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.
Plant growth regulator N-(2-chloro-4-pyridyl)-N'-phenylurea (CPPU) is widely used in fruit production. However, the mechanism in which CPPU affects melon fruit quality, especially... Read full abstract on PubMed →
The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually... Read full abstract on PubMed →
<h4>Introduction</h4>Heated tobacco (<i>Nicotiana tabacum</i> L.) products are heating tobacco plug at a temperature of 350°C and produce different emissions in aerosol and sensory... Read full abstract on PubMed →
Clenbuterol (Clb) (4-amino-α-[(tert-butylamine) methyl]-3,5-dichlorobenzyl alcohol) is a sympathomimetic agent that exhibits β2-agonist activity. It is applied as a bronchodilatory... Read full abstract on PubMed →
Dermatophytosis is a very common public health problem with high prevalence. Dermatophytes are a highly specialized set of filamentous fungi, which are adapted to keratinized tissu... Read full abstract on PubMed →
Analyzing exhaled breath samples, especially using a highly sensitive method such as MCC/IMS (multi-capillary column/ion mobility spectrometry), may also detect analytes that are d... Read full abstract on PubMed →
Nitrogen is one of the most important nutrients for tea plants, as it contributes significantly to tea yield and serves as the component of amino acids, which in turn affects the q... Read full abstract on PubMed →
<h4>Importance</h4>The current study is an extension to our previous work on the plant growth-promoting rhizobacteria (PGPR) <i>Bacillus velezensis</i> HNA3 strain, which comes to... Read full abstract on PubMed →
Olfactory perception of pheromones in insects involves odorant-binding proteins (OBPs), relatively small proteins (ca.110-240 amino acid residues) that can bind reversibly to behav... Read full abstract on PubMed →
Plant based natural products have been widely used as antibacterial and insect repellent agents globally. Because of growing resistance in bacterial plant pathogens and urban pests... Read full abstract on PubMed →
Covering: up to the beginning of 2023Many animals release volatile or semi-volatile terpenes as semiochemicals in intra- and inter-specific interactions. Terpenes are important con... Read full abstract on PubMed →
Odorants are detected by olfactory sensory neurons, which are covered by olfactory mucus. Despite the existence of studies on olfactory mucus, its constituents, functions, and inte... Read full abstract on PubMed →
The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing metho... Read full abstract on PubMed →
<title>Abstract</title><p>Most set soybean yoghurts have the problem of poor taste and flavor, and the overall quality is not as good as that of fermented milk. In order to improve... Read full abstract on PubMed →
Hongqu rice wine, a famous traditional fermented alcoholic beverage, is brewed with traditional Hongqu (mainly including Gutian Qu and Wuyi Qu). This study aimed to compare the mic... Read full abstract on PubMed →
The present study aimed to determine the chemical compositions of essential oils (EOs) from <i>Tadehagi triquetrum</i> (L.) Ohashi and evaluate their antioxidant and anti-cholinest... Read full abstract on PubMed →
Vanilla is one of the most widely used flavors in the food and beverage industry; however, it is thermally unstable and volatile. In this study, microparticles consisting of ternar... Read full abstract on PubMed →
To explore the key odorants and their concentration changes in high-salt liquid-state fermentation soy sauce (HLFSS) during storage, solvent extraction coupled with solvent-assiste... Read full abstract on PubMed →
Currently, one of the most serious global problems is the increasing incidence of infectious diseases. This is closely related to the increase in antibiotic use, which has resulted... Read full abstract on PubMed →
Explosives exist in and are expected to withstand a variety of harsh environments up to and including ionizing radiation, though little is known about the chemical consequences of... 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.