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.
RESEARCH BACKGROUND: Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils... Read full abstract on PubMed →
Ginger (<i>Zingiber officinale</i> Rosc.) is both a commonly used spice, and an ingredient of various dietary supplements and medications. Its diverse applications result from the... Read full abstract on PubMed →
Biocatalytic pathways for the synthesis of (-)-menthol, the most sold flavor worldwide, are highly sought-after. To access the key intermediate (R)-citronellal used in current majo... Read full abstract on PubMed →
Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions.... Read full abstract on PubMed →
Chinese fermented sausage is a famous fermented meat product with a complex microbiota that has a potential impact on flavor and quality. In this study, <i>Lactobacillus plantarum<... Read full abstract on PubMed →
Amino acids and fatty acids are the main precursors of volatile organic compounds (VOCs) in meat. The purpose of this study was to determine the main VOC components in chicken brea... Read full abstract on PubMed →
Nowadays, insect chemosensation represents a key aspect of integrated pest management in the Anthropocene epoch. Olfaction-related proteins have been the focus of studies due to th... Read full abstract on PubMed →
Coriander (Coriandrum sativum L.) contains abundant antioxidants and essential oils which can provide antibacterial, antifungal, and antioxidant activities in the pharmaceutical, h... Read full abstract on PubMed →
This study evaluated the influence of red (630-640 nm) and blue (450 nm) light-emitting diodes (LED) lights on the changes in antioxidant constituents, activity, volatile compounds... Read full abstract on PubMed →
Aroma is one of the key food characteristics determining consumers' perception and acceptability of products. <i>Coriandrum sativum</i> L. is an aromatic herb commonly used as a fo... Read full abstract on PubMed →
Culinary herbs such as basil (Ocimum basilicum), coriander (Coriandrum sativum) and rosemary (Rosmarinus officinallis) are crops grown across the world for their healthy charac... Read full abstract on PubMed →
Odorant-degrading enzymes (ODEs) are proposed to degrade/inactivate volatile organic compounds (VOCs) on a millisecond timescale. Thus, ODEs play an important role in the insect ol... Read full abstract on PubMed →
Sweet Birch (<i>Betula lenta</i>) has several economic and medicinal uses. Very little is known about the chemical composition of <i>B. lenta</i>. In this study, the volatile compo... Read full abstract on PubMed →
The aim of the study was to investigate the effects of fresh fish oil (FFO) and oxidized fish oil (OFO) diets on the muscle quality of hybrid grouper (♀ <i>Epinephelus fuscoguttatu... Read full abstract on PubMed →
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The sea... Read full abstract on PubMed →
‘Oliva di Gaeta’ is almost certainly the most important and well-known PDO denomination for table olives in Italy. Their production is based on a specific two-stage trade preparat... Read full abstract on PubMed →
For immobile plants, the main means of protection against adverse environmental factors is the biosynthesis of various secondary (specialized) metabolites. The extreme diversity an... Read full abstract on PubMed →
Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and... Read full abstract on PubMed →
2-Propenal (acrolein) is a toxic aldehyde generated from the thermal degradation of edible oils. While previous studies have suggested that linolenic acid (LnA) is the origin of ac... Read full abstract on PubMed →
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their deg... 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.