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.
<h4>Introduction</h4><i>Alternaria solani</i> is a challenging pathogen in the tomato crop globally. Chemical control is a rapid approach, but emerging fungicide resistance has bec... Read full abstract on PubMed →
This study assessed the impact of milk on the bioactive compounds, physicochemical properties, antioxidant activity, ROS inhibition, and volatile flavor compounds of fermented blac... Read full abstract on PubMed →
The aim of this study is to investigate the effects of herbal supplements administered to goats on sensory quality and volatile flavor compounds in their milk. The experiment was c... Read full abstract on PubMed →
<h4>Background</h4>Screening of herbal plants for various therapeutic properties is the hour as it shows promising activity. Scientific evidence of the pharmacological activity of... Read full abstract on PubMed →
Traditional rice is gaining popularity worldwide due to its high nutritional and pharmaceutical value, as well as its high resistance to abiotic and biotic stresses. This has attra... Read full abstract on PubMed →
Aroma is a crucial attribute affecting the quality of pepper and its processed products, which has significant commercial value. However, little is known about the composition of v... Read full abstract on PubMed →
Oleic acid oxidation is one of the main sources of food flavor compounds. Volatile profiling was investigated using thermal desorption cryo-trapping combined with gas chromatograph... Read full abstract on PubMed →
Light-emitting diodes (LEDs) have been widely used as light sources for plant production in plant factories with artificial lighting (PFALs), and light spectrum and light amount ha... Read full abstract on PubMed →
Organic agriculture is of great socioeconomic significance because it can promote the nutritional quality of horticultural crops and is environmentally friendly. However, owing to... Read full abstract on PubMed →
: The dynamic changes of key volatile compounds and water distribution in the pig skin jelly with different NaCl addition (0.0%, 0.5%, 1.0%, 2.0%, and 4.0%) were identified and ana... Read full abstract on PubMed →
Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying pr... Read full abstract on PubMed →
ABSTRACT Serapias vomeracea is an economically valuable plant belonging to the Orchidaceae family; particularly, its tubers are consumed as hot drinks. Past studies on S. vomeracea... Read full abstract on PubMed →
Food safety issues are becoming increasingly important as a result of contamination with foodborne pathogenic bacteria. Plant essential oil is a safe and non-toxic natural antibact... Read full abstract on PubMed →
Green leaf volatiles (GLVs) are short-chain oxylipins that are emitted from plants in response to stress. Previous studies have shown that oral secretions (OS) of the tobacco hornw... Read full abstract on PubMed →
Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea... Read full abstract on PubMed →
Fermentation is the key technology for black tea aroma formation. The key aroma substances of black tea at different fermentation stages (unfermented (WDY), underfermented (F1H), f... Read full abstract on PubMed →
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explo... Read full abstract on PubMed →
In order to investigate the relationship between the occurrence of the "grubby" sensory defect caused by olive fruit fly (<i>Bactrocera oleae</i> (Rossi)) infestation and the resul... Read full abstract on PubMed →
<i>Rosa roxburghii</i> Tratt (RRT) has become popular owing to its high vitamin C content. Volatiles are important factors that affect the quality of RRTs and their processed produ... Read full abstract on PubMed →
In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory q... 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.