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>Menthol, through its cooling and pleasant sensory effects, facilitates smoking and tobacco product initiation, resulting in the high popularity of mint/menthol... Read full abstract on PubMed →
Fruit plants produce various volatile compounds that emit distinct aroma characteristics and contribute to their flavor qualities. However, some of these substances, especially hyd... Read full abstract on PubMed →
ABSTRACT Ginger is widely used as either a food product or a herbal medicine around the globe. In the current study, we used headspace solid-phase microextraction and gas chromatog... Read full abstract on PubMed →
Long-term UV radiation exposure can induce skin disorders such as cancer and photoallergic reactions. Natural products have been considered as non-irritate and potential sunscreen... Read full abstract on PubMed →
Grape and Wine is a collective book composed of 18 chapters that address different issues related to the technological and biotechnological management of vineyards and winemaking.... Read full abstract on PubMed →
In this study, we aimed to apply an untargeted LC/QTOF-MS analysis for the identification of compounds that positively and negatively affect the acceptance of coffee beverages from... Read full abstract on PubMed →
Volatile flavor compounds determine the holistic, unique, sensory characteristic of fermented food. The characteristic volatiles across the fermentation process of Dongbei Suancai... Read full abstract on PubMed →
Plant-derived essential oils (EOs) represent a green alternative to conventional antimicrobial agents in food preservation. Due to their volatility and instability, their applicati... Read full abstract on PubMed →
Although a trace amount of Fe<sup>3+</sup> is essential for human physiological function, excessive amounts are lethal. Here, we present a protocol for removing Fe<sup>3+</sup> fro... Read full abstract on PubMed →
<i>Harmonia axyridis</i> is an important natural enemy that consumes many agricultural and forestry pests. It relies on a sensitive olfactory system to find prey and mates. Odorant... Read full abstract on PubMed →
The present study explored chemical constituents of <i>Scutellaria edelbergii</i> essential oils (SEEO) for the first time, extracted through hydro-distillation, and screened them... Read full abstract on PubMed →
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas c... Read full abstract on PubMed →
Parkinson's disease (PD) is the second most prevalent neurodegenerative disease and this study underlines the significance of a small molecule glyceryl tribenzoate (GTB), a FDA app... Read full abstract on PubMed →
The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loi... Read full abstract on PubMed →
The treatment of postharvest wastes is an integral part of the food value chain. Therefore, Ocimum basilicum L. residues were dried in an oven and a microwave. Volatiles were extra... Read full abstract on PubMed →
<h4>Background</h4>The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effec... Read full abstract on PubMed →
The biotic interaction between plants and endophytic fungi strengthens the adaptive capacity of the hosts against environmental disturbances, and confers nutrition and protection b... Read full abstract on PubMed →
Drying involves removing moisture from food. Therefore, to preserve the phenolic and bioactive compounds such as curcumin, dimethoxy curcumin and bisdemethoxi curcumin, etc., an ef... Read full abstract on PubMed →
Turmeric is a challenging crop to dry because of its heat sensitive volatile content and browning characteristics. In this study, a pilot scale biomass fired rotary drum dryer was... Read full abstract on PubMed →
A novel method was developed for quantification of bisacuron (BC) and dehydrozingerone (DZ), the functional component of turmeric (Curcuma longa.L)-containing foods, using a relati... 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.