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.
Plants can detect herbivore-induced plant volatiles (HIPVs) from their damaged neighbours and respond by enhancing or priming their defenses against future herbivore attack. Plant... Read full abstract on PubMed →
Plants have evolved diverse secondary metabolites to counteract biotic stress. Volatile organic compounds (VOCs) are released upon herbivore attack or pathogen infection. Recent st... Read full abstract on PubMed →
Drought is an important abiotic stress that constrains the quality and quantity of tea plants. The green leaf volatiles Z-3-hexenyl acetate (Z-3-HAC) have been reported to play an... Read full abstract on PubMed →
Jasmonic acid (JA) and methyl jasmonate (MeJA), the crucial plant hormones, can induce the emission of plant volatiles and regulate the behavioral responses of insect pests or thei... Read full abstract on PubMed →
A protocol was optimized to determine the volatile profile from monovarietal virgin olive oil (VOO) by multiple headspace solid-phase microextraction (MHS-SPME) followed by gas chr... Read full abstract on PubMed →
Infection by fungal pathogens is the main factor leading to postharvest rot and quality deterioration of fruit and vegetables. Rotting caused by Alternaria alternata is a concernin... Read full abstract on PubMed →
Nitrogen is a critical nutrient in beverage fermentations, influencing fermentation performance and formation of compounds that affect organoleptic properties of the product. Tradi... Read full abstract on PubMed →
Vinegar is one of the most widely used acidic condiments. Recently, rapid advances have been made in the area of vinegar research. Different types of traditional vinegar are availa... Read full abstract on PubMed →
A series of new Morita-Baylis-Hillman acetates were prepared and reacted with methanesulfonamide (K<sub>2</sub>CO<sub>3</sub>, DMF, 23 °C) to produce tertiary dihydroquinoline sulf... Read full abstract on PubMed →
Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a... Read full abstract on PubMed →
The study was proposed to investigate the effects of pulsed pressure curing on the beef absorption of the curing solution, cooking loss, moisture content, centrifugal loss, salt co... Read full abstract on PubMed →
In this study, beef was marinated with different low-sodium salt substitutes and heated and aged by employing superheated steam roasting and traditional roasting to investigate the... Read full abstract on PubMed →
In nature, minerals record various origins and information for geology and geobiochemistry. Here, we investigated the origin of organic matter and growth mechanism of quartz with o... Read full abstract on PubMed →
Major health issues, such as the rise in oxidative stress, incidences of Alzheimer's disease, and infections caused by antibiotic-resistant microbes, have prompted researchers to l... Read full abstract on PubMed →
Mosquitoes are one of the most lethal animals in the world and transmit many dangerous human pathogens, causing millions of deaths each year. The search for modern and better mosqu... Read full abstract on PubMed →
Mexico is one of the largest guava producers in the world, so it has access to a huge amount of waste and byproducts obtained after the industrial processing of the fruit. This rev... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of the smoke flavouring Primary Product proFagus Smoke R709 (SF-008), for which a renewa... Read full abstract on PubMed →
Numerous natural habitats, such as soil, air, fermented foods, and human stomachs, are home to different <i>Bacillus</i> strains. Some <i>Bacillus</i> strains have a distinctive pr... Read full abstract on PubMed →
<i>Bangia fusco-purpurea</i> is an economically important seaweed with Fujian characteristics. Given that its harvest is seasonal, drying is often used to remove moisture, extend s... Read full abstract on PubMed →
Secondary metabolites in ginger include 6-gingerol, 6-shogaol, 10-gingerol, gingerdiones, gingerdiols, paradols, 6-dehydrogingerols, 5-acetoxy-6- gingerol, 3,5-diacetoxy-6-gingerdi... 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.