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.
Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of... Read full abstract on PubMed →
<h4>Introduction</h4><i>Crataegi</i> fructus (CF) is an edible and medicinal functional food used worldwide that enhances digestion if consumed in the roasted form. The odour of CF... Read full abstract on PubMed →
Jatropha, a popular biodiesel crop, suffers severe losses due to <i>Jatropha leaf curl Gujarat virus</i> (JLCuGV) infection in Gujarat (India). Metabolite profiling can help to und... Read full abstract on PubMed →
In this study, an investigation of the microbial community structure and chemical changes in different layers of a static coffee beans fermentation tank (named self-induced anaerob... Read full abstract on PubMed →
Colorectal cancer (CRC) is the third most revalent type of cancer in the world and the second most common cause of cancer death (about 1 million per year). Historically, natural co... Read full abstract on PubMed →
Third-hand smoke (THS) is a persistent mixture generated from aged second-hand smoke (SHS) that accumulates in indoor environments and reemits into the air. This work evaluates the... Read full abstract on PubMed →
The quality of the coffee beverage is related to the chemical, physical, and sensory attributes of the coffee beans that vary with the geographic location of the crop, genetic fact... Read full abstract on PubMed →
In order to find an efficient, economical and feasible method for soft ripening storage of kiwifruit, two softening methods (on-vine, cold) were utilized for the 'Ganlv-2' kiwifrui... Read full abstract on PubMed →
<h4>Objective</h4>Plants are valuable sources of new pharmaceuticals. Secondary metabolites of the genus Erythrophleum exhibit cytotoxicity and may have therapeutic value. The cyto... Read full abstract on PubMed →
A long experiment has been established since 2000 at CATIE (Tropical Agricultural Research and Higher Education Center), Turrialba, Costa Rica. Twenty agro-forestry systems with di... Read full abstract on PubMed →
Fire-induced alterations to soil pH and organic matter play an important role in the post-fire microbial response. However, the magnitude of which each parameter affects this respo... Read full abstract on PubMed →
The dinoflagellate <i>Prorocentrum cordatum</i>, often called <i>P. minimum</i>, is a potentially toxic alga found in algal blooms. Volatile compounds released by the alga might ca... Read full abstract on PubMed →
Currently, there are no particularly effective biomarkers to distinguish between latent tuberculosis infection (LTBI) and active pulmonary tuberculosis (PTB) and evaluate the outco... Read full abstract on PubMed →
The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of u... Read full abstract on PubMed →
Liquid smoke food flavouring is an alternative to traditional food smoking. Ageing treatment of liquid smoke can remove tar to improve a consistent sensory experience but tradition... Read full abstract on PubMed →
The purpose of this study was to explore the effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince (SCM). The changes in the de... Read full abstract on PubMed →
<i>Boerhavia diffusa</i> L. Nyctanginaceae (<i>B. diffusa</i>) is a medicinal herb commonly considered as a weed. The exploration of phytochemicals in different parts of <i>B. diff... Read full abstract on PubMed →
Coffee, one of the most popular beverages in the world, attracts consumers by its rich aroma and the stimulating effect of caffeine. Increasing consumers prefer decaffeinated coffe... Read full abstract on PubMed →
Starch-guest inclusion complexes (ICs) are a novel, clean-label flavor encapsulation system with the potential to improve stability of aroma volatiles. While amylase has been shown... Read full abstract on PubMed →
<i>Sitophilus zeamais</i> is a primary pest of maize. Our aim was to perform a qualitative review and meta-analyses with 56 scientific articles published from 1 January 2000 to 1 O... 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.