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.
Eggplant (Solanum melongena) suffers severe losses due to a multi-insecticide-resistant lepidopteran pest, shoot and fruit borer (SFB, Leucinodes orbonalis). Heavy and combinatoria... Read full abstract on PubMed →
Green soybean, also known as edamame, is a legume with high nutritional and functional value. Despite its growing popularity and potential health benefits, the functionality of gre... Read full abstract on PubMed →
A microtiter plate (MTP) method was developed to screen 1064 unique microorganisms-substrate fermentations for production of 68 target aroma compounds. Based on the number of hits... Read full abstract on PubMed →
The increasing size of the human population and the shortage of highly valuable proteinaceous ingredients has prompted the international community to scout for new, sustainable, an... Read full abstract on PubMed →
BACKGROUND Aroma is an important agronomic trait for strawberries, and the improvement of fruit flavor is a key goal in current strawberry breeding programs. Fragaria vesca (also k... Read full abstract on PubMed →
The sugar composition and content of fruit have a significant impact on their flavor and taste. In pitaya, or dragon fruit, sweetness is a crucial determinant of fruit taste and co... Read full abstract on PubMed →
Pulp breakdown is the main reason for the reduction of fruit quality. However, there are relatively few studies on small molecule metabolites based on the pulp breakdown of dragon... Read full abstract on PubMed →
Cheese is produced in different flavors, textures, and forms by coagulating the milk protein casein. This study investigated the possibility of producing analog cheese by using cor... Read full abstract on PubMed →
From the metabolite ecology (KNapSAcK) and herbs medicinal plants, phytochemistry, and therapeutics (IMPPAT) databases, the phytoconstituents from the herbal natural inhalant (turm... Read full abstract on PubMed →
Essential oils (EOs) are of commercial importance for medicine, food, cosmetics, the perfume industry, and agriculture. In plants, EOs, like the wax cover, serve as protection agai... Read full abstract on PubMed →
Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the dairy industry. They are less immunoreactive than the raw materials from which they are derive... Read full abstract on PubMed →
Many mammals rely on volatile organic chemical compounds (VOCs) produced by bacteria for their communication and behavior, though little is known about the exact molecular mechanis... Read full abstract on PubMed →
To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography-... Read full abstract on PubMed →
Curry leaf is an evergreen herb with culinary, pharmaceutical, and nutraceutical applications. As pesticide residue in curry leaf has garnered significant regulatory attention in r... Read full abstract on PubMed →
The germplasms of the <i>Murraya koenigii</i> were collected from Rajahmundry, Annur, Kollihills, Suvashini, Bhavanisagar, Karamadai (KMM5, KMM6, KMM7, KMM8 and KMM14) and the Kera... Read full abstract on PubMed →
<h4>Background</h4>Pumpkin seed and sunflower oil are rich in bioactive compounds, but are prone to oxidation during storage. Their fatty acids, carotenoid and volatile compounds a... Read full abstract on PubMed →
Among many strategies known to mitigate acrylamide formation, addition of cations, particularly calcium, is effective and can be used in bakery products. In this study, the effects... Read full abstract on PubMed →
<h4>Introduction</h4>While the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grain... Read full abstract on PubMed →
The antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products... Read full abstract on PubMed →
Under gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 °C, extraction time 7 min, condensation temperature −2 °C, and carrier nitrogen gas speed 2... 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.