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 mirid bugs <i>Apolygus lucorum</i> and <i>Adelphocoris suturalis</i> are considered serious pests of many crops in China, the host plant recognition of these pests remains uncl... Read full abstract on PubMed →
<h4>Background/objectives</h4>The role of vitamin E in chronic disease risk remains incompletely understood, particularly in an un-supplemented state, and evidence is sparse regard... Read full abstract on PubMed →
The scent gland secretion of an undetermined species of <i>Prionostemma</i> from Costa Rica was analyzed by gas chromatography-mass spectrometry and shown to consist of medium-chai... Read full abstract on PubMed →
Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They are used in defense mechanisms, along with mechanisms to attract pollinators and seed d... Read full abstract on PubMed →
For peanuts, roasted at 170 °C, the formation of selected glycerol-bound oxidized fatty acids (GOFAs), namely 9-oxononanoic acid (9-ONA), azelaic acid (AZA) and octanoic acid, was... Read full abstract on PubMed →
BACKGROUND AND AIMS: Plant diseases caused by Pectobacterium atrosepticum are often accompanied by extensive rot symptoms. In addition, these bacteria are able to interact with hos... Read full abstract on PubMed →
The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were inve... Read full abstract on PubMed →
Cardoon (<i>Cynara cardunculus</i> L.) is a Mediterranean plant and member of the Asteraceae family that includes three botanical taxa, the wild perennial cardoon (<i>C. cardunculu... Read full abstract on PubMed →
In this work, we carried out studies of the chemical composition of hexane, chloroform and ethanol extracts from two samples of the lichen <i>Parmotrema hypoleucinum</i> collected... Read full abstract on PubMed →
<h4>Background</h4>In spite of the great advances in modern medicine in recent decades, medicines of plant origin are still in use for several ailments in different parts of the wo... Read full abstract on PubMed →
Knowledge of the chemical-physical reactions that determine the main degradation behaviour of artists' alkyd paints represents one of the main problems within the museum exhibition... Read full abstract on PubMed →
peer reviewedThe aroma characteristics of six red jujube cultivars (Jinchang-'JC', Junzao-'JZ', Huizao-'HZ', Qiyuexian-'QYX', Hetiandazao-'HTDZ', and Yuanzao-'YZ'), cultivated in X... Read full abstract on PubMed →
Fermentation strains play a key role in the quality of bread. The combination of yeast and lactic acid bacteria (LAB) may effectively improve the function and nutritional propertie... Read full abstract on PubMed →
The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as t... Read full abstract on PubMed →
This book covedered high-quality contributions (original research articles or review papers) providing a picture on innovations in microbial fermentative processes, including impro... Read full abstract on PubMed →
The residues from the internal surface of four archaeological ceramic sherds, excavated from the Armenian Gardens, Jerusalem were analysed to characterise the contents of the origi... Read full abstract on PubMed →
Carboxyl compounds have a significant influence on the flavor of Chinese Baijiu. However, because of the structural diversity and low concentration, the deep profiling of carboxyl... Read full abstract on PubMed →
Effective alternative strategies and methodological approaches are critically necessary for cancer prevention and therapy. In this study, we investigated the antitumor potential of... Read full abstract on PubMed →
The commodity value of fruits is directly affected by fruit flavor and color. Secondary metabolites, such as amino acids, organic acids, esters, and β-carotene, are important synth... Read full abstract on PubMed →
No standards for the assessment of axillary odor intensity and the effects of therapy for osmidrosis have been established. This study presents an objective method for assessing od... 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.