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.
Arachis hypogaea L. ‘Tainan 14’ has purple skin characteristics. This study investigated the effects of different materials (shelled or unshelled peanuts) and temperatures (120 or... Read full abstract on PubMed →
The volatile fraction of plant-based foods provides useful functional information concerning sample-related variables such as plant genotype and phenotype expression, pedoclimatic... Read full abstract on PubMed →
The production of coffee leaf tea (<i>Coffea arabica</i>) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were i... Read full abstract on PubMed →
High concentrations of aldehydes may result in poor-quality agricultural distillate. We investigate the influence of the method of mash preparation, the initial pH of the mashes, a... Read full abstract on PubMed →
Bacterial diseases are a leading cause of mortality and morbidity globally. During bacterial diseases, an elevation of host immune response occurs, which involves the production of... Read full abstract on PubMed →
Sheep crude tail fat has unique nutritional values and is used as a raw material for high-quality natural oil. The purpose of this study was to investigate the effects of probiotic... Read full abstract on PubMed →
Round green tea (RGT) is widely distributed and presents a high yield in China. The quality of RGT can be determined by its aroma; however, the transformation and formation of vola... Read full abstract on PubMed →
Gas chromatography has always been a simple and widely used technique for the separation of volatile compounds and their quantitation. However, the common detectors used with this... Read full abstract on PubMed →
Malt is an important raw material in brewing beer. With the increasing development of craft beer, brewing malt has contributed diverse colours and abundant flavours to beer. While... Read full abstract on PubMed →
In this study, HS-SPME/GC-MS based untargeted and targeted flavoromics combing with olfactometry were employed to uncover aroma boundary compositions of five types of commercial ba... Read full abstract on PubMed →
Flavor is essential to consumer preference of foods and is an increasing focus of plant breeding programs. In fruit crops, identifying genes underlying volatile organic compounds h... Read full abstract on PubMed →
<i>Clostridioides difficile</i> (previously <i>Clostridium difficile</i>) causes life-threatening gut infections. The central metabolism of the bacterium is strongly influencing to... Read full abstract on PubMed →
The parasitoid Cotesia glomerata L. (Hymenoptera: Braconidae) oviposits in larvae of the large cabbage white butterfly (Pieris brassicae L.). Many parasitoids are attracted by vola... Read full abstract on PubMed →
Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contribut... Read full abstract on PubMed →
Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze... Read full abstract on PubMed →
The manganese(III) porphyrin MnTnHex-2-PyP<sup>5+</sup> (MnTnHex) is a potent superoxide dismutase mimic and modulator of redox-based transcriptional activity that has been studied... Read full abstract on PubMed →
Volatile profiles of unifloral honeys and meads prepared in different ways (boiled-saturated, not boiled-unsaturated) were investigated by headspace solid-phase micro extraction (H... Read full abstract on PubMed →
<i>Perilla frutescens</i> (L.) Britton, an important pharmaceutical and nutraceutical crop, is widely cultivated in East Asian countries. In this review, we present the latest rese... Read full abstract on PubMed →
This study evaluated how the generation of pyrazines was promoted by high-intensity ultrasound (HIU) in a Maillard reaction (MR) model system of glucose-glycine. Carbohydrate modul... Read full abstract on PubMed →
Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an 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.