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.
In this study; quality characteristics and volatile compounds of Starking Delicious, Amasya, Granny Smith, and Golden Delicious apple cultivars were determined. Granny Smith has th... Read full abstract on PubMed →
Plant-based food products have been receiving an astronomical amount of attention recently, and their demand will most likely soar in the future. However, their unpleasant, intrins... Read full abstract on PubMed →
The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refr... Read full abstract on PubMed →
Human olfaction can be extraordinarily sensitive, and its most common assessment method is odor identification (OID), where everyday odors are matched to word labels in a multiple-... Read full abstract on PubMed →
Rice is one of the main staple foods of Chinese people and its quality requirements are also improving. Aroma is one of the evaluation factors of rice quality, rice with better aro... Read full abstract on PubMed →
<i>Agastache rugosa</i>, otherwise called Korean mint, has a wide range of medicinal benefits. In addition, it is a rich source of several medicinally valuable compounds such as ac... Read full abstract on PubMed →
This study investigated the phytochemical content of alcoholic extracts and essential oil of a new variety of medicinal plants, Agastache foeniculum (Pursh), which Kuntze adapted f... Read full abstract on PubMed →
The quality of sea cucumber is closely associated with its processing technology. In this study, the response surface methodology (RSM) was employed to optimize the thermal process... Read full abstract on PubMed →
A fully plant-based wall material, quinoa protein isolate-gum Arabic (QPI-GA) complex coacervate, was developed for stability improvement of different spice essential oils (EOs): S... Read full abstract on PubMed →
Fish oil develops particular off-odors, mainly fishy odor, from the oxidation of its characteristic fatty acids, docosahexaenoic (DHA) and eicosapentaenoic (EPA). Anchovy oil (AO)... Read full abstract on PubMed →
In this study, the flavor compounds of ivory shell (<i>Babylonia areolata</i>) and their changes caused by ammonia and salinity stresses were studied. Ammonia stress improved the c... Read full abstract on PubMed →
Green plum is popular due to its tasty flavor and nutritional benefits. This study investigated the volatiles of oils extracted from the green plum seed using the headspace-gas chr... Read full abstract on PubMed →
In the recent years, beer brewers are experimenting with using various substrates, other than traditional barley malt, water, hops, and yeast for beer production, because new adjun... Read full abstract on PubMed →
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions... Read full abstract on PubMed →
Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurizati... Read full abstract on PubMed →
The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined wi... Read full abstract on PubMed →
Ginger (Zingiber officinale Roscoe) has long been a popular ingredient in both medicinal and culinary settings. However, while ginger, and the related galangal, were once both popu... Read full abstract on PubMed →
Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. <i>Perilla frutescens</i> essential oil (PEO) is widely used as a useful natura... Read full abstract on PubMed →
Alpinia zerumbet (Pers.) B.L.Burtt & R.M.Sm. was extensively used in traditional medicine for its several properties, but continuous investigation is needed to discover the propert... Read full abstract on PubMed →
The injury of vascular endothelial cells caused by high glucose (HG) is one of the driving factors of vascular complications of diabetes. Oral administration is the most common rou... 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.