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.
The root tuber and rhizome of <i>Curcuma longa</i> L., abbreviated, respectively, as RCL and RHCL, are used as different medicines in China. In this work, volatile oils were extrac... Read full abstract on PubMed →
Here, we report a novel comparative assessment of preparation and characterization of thyme oil nanoemulsion and its chitosan encapsulation using high energy approach for the manag... Read full abstract on PubMed →
BACKGROUND: Somatic mutations in Vitis spp. are relatively frequent and can generate new agronomically interesting phenotypes. We report the discovery, genetic and chemical charact... Read full abstract on PubMed →
Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding... Read full abstract on PubMed →
Interfacial solar steam generation for clean water production suffers from volatile organic compound (VOC) contamination during solar-to-steam conversion. Here, we present a solar... Read full abstract on PubMed →
In this study, semi-volatile organic compounds (SVOCs) in samples of indoor dust and organic thin films obtained from 100 residential houses in South Korea, were examined, based on... Read full abstract on PubMed →
Brominated phenols (BPs) of anthropogenic origin are aromatic substances widely used in the industry as flame retardants (FRs) and pesticides as well as the components of FRs and p... Read full abstract on PubMed →
Highland barley was fermented with <i>Cordyceps militaris</i>, <i>Stropharia rugoso-annulata</i>, <i>Morchella esculenta</i>, <i>Schizophyllum commune</i> and <i>Tremella sanguinea... Read full abstract on PubMed →
Trichloroanisole (TCA) in wine results in a sensory defect called "cork taint", a significant problem for the wine industry. Wines can become contaminated by TCA absorption from th... Read full abstract on PubMed →
BACKGROUND: Volatile organic compounds (VOCs) are a large group of chemicals widely used in people's daily routines. Increasing evidence revealed the VOCs' accumulating toxicity. H... Read full abstract on PubMed →
Egg yolk contains abundant meat precursors, but its odor is quite different from meat aroma. In this study, the lipids in egg yolk were partly removed by acetone or totally removed... Read full abstract on PubMed →
Oxygenated fuel has the function of self-supplying oxygen during the combustion process, which can greatly improve emission performance and reduce diesel fuel soot production. In t... Read full abstract on PubMed →
General volatile anesthetic diethyl ether blocks sensation and responsive behavior not only in animals but also in plants. Here, using a combination of RNA-seq and proteomic LC-MS/... Read full abstract on PubMed →
The aim of this article was to assess the influence of the harvest date on the composition of amino acids and derived aromatic compounds in grape-<i>mistelle</i> and wine of the Mo... Read full abstract on PubMed →
Several epidemiological studies emphasize the consumption of processed meat products as a risk factor of colorectal cancer, linking N-nitrosamines (NAs) formed during nitrite curin... Read full abstract on PubMed →
Urban runoff contains a range of organic micropollutants which, if not removed during wastewater treatment, pose a risk to aquatic environments. These mixtures are complex and ofte... Read full abstract on PubMed →
Volatile polyfunctional thiol compounds, particularly 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA), are key odorants contributing to the aroma profile of many wine... Read full abstract on PubMed →
<i>Sataw-Dong</i>, generally produced by spontaneous fermentation of mature stink beans. Monosodium glutamate effectively increases the viability of freeze-dried <i>Lactobacillus p... Read full abstract on PubMed →
Nowadays, counterfeiting and adulteration on foods take place around the world in a variety of ways. Identification and authentication of geographical origin of agricultural produc... Read full abstract on PubMed →
The storage of plant samples as well as sample preparation for extraction have a significant impact on the profile of metabolites, however, these factors are often overlooked durin... 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.