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.
<i>Ocimum basilicum</i> L. (<i>O. basilicum</i>) is an ornamental and therapeutic plant with various pharmacological effects and medical applications. In this article, detailed inf... Read full abstract on PubMed →
Wampee is a tropical fruit having high medicinal value. To fully realize the fruit's potential, it is essential to reveal the flavor characteristics. In this study, a comprehensive... Read full abstract on PubMed →
Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooki... Read full abstract on PubMed →
The oil gland secretion of the oribatid mite <i>Nothrus palustris</i> is known to show the phenomenon of juvenile-adult polymorphism, i.e., juvenile instars produce secretions pred... Read full abstract on PubMed →
Four species of the genus <i>Hedychium</i> can be found in Brazil. <i>Hedychium coronarium</i> is a species endemic to India and Brazil. In this paper, we collected six specimens o... Read full abstract on PubMed →
This study presents a comparison of the quality characteristics of spearmint (Mentha spicata L.) dried by a photovoltaic thermal dryer (PVT), the shade dried spearmint (SDS), and a... Read full abstract on PubMed →
This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy... Read full abstract on PubMed →
Hedychium spicatum is an essential oil bearing plant extensively used in the traditional system of medicine in several countries. Previous research has revealed H. spicatum essenti... Read full abstract on PubMed →
Satureja is rich in phenolic monoterpenoids, mainly carvacrol, that is of interest due to diverse biological activities including antifungal and antibacterial. However, limited inf... Read full abstract on PubMed →
Orchid flowers have a unique structure that consists of three sepals and three petals, with one of the petals forming the labellum (lip) that can be differentiated into the hypochi... Read full abstract on PubMed →
WRKY transcription factors are one of the largest families of transcription regulators that play essential roles in regulating the synthesis of secondary metabolites in plants. Jas... Read full abstract on PubMed →
<i>Myrcianthes discolor,</i> an aromatic native tree from southern Ecuador, was collected to determine the chemical composition and the biological activity of its essential oil (EO... Read full abstract on PubMed →
The drying characteristics, rehydration capacity, color, infrared spectra and volatile components of iron stick yam slices were investigated under different alternating current (AC... Read full abstract on PubMed →
The growing interest in plant protein sources, such as pulses, is driven by the necessity for sustainable food production and climate change mitigation strategies. Faba bean (Vicia... Read full abstract on PubMed →
Tea tree oil (TTO) is a volatile essential oil obtained by distillation, mainly from the Australian native plant Melaleuca alternifolia (Maiden & Betche) Cheel (Myrtaceae). In this... Read full abstract on PubMed →
γ-Terpinene, a monoterpene widely present in essential oils of many medicinal and aromatic plants with numerous biological properties, was evaluated for its insecticidal activity a... Read full abstract on PubMed →
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a sign... Read full abstract on PubMed →
Piper acutifolium Ruiz & Pav is known as "matico" and belongs to the Piperaceae family, and in Peru it is traditionally used as an infusion or decoction to ameliorate wound healing... Read full abstract on PubMed →
Gray mold caused by Botrytis cinerea causes significant losses in tomato crops. B. cinerea infection may be halted by volatile organic compounds (VOCs), which may exhibit fungistat... Read full abstract on PubMed →
Abies alba Mill. (Pinaceae), silver fir, is a widespread gymnosperm species in Europe, important for its ecological, economic, social, and cultural significance, as well as for its... 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.