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 volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1−A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatil... Read full abstract on PubMed →
In the present paper, the role of amino acids of <i>Penaeus vannamei</i> was investigated in the formation of volatile substances during drying. The variations in volatile substanc... Read full abstract on PubMed →
Worldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susc... Read full abstract on PubMed →
Industrialization and human activities have led to serious effects on environment. With the progress taking place in the biodegradation field, it is important to summarize the late... Read full abstract on PubMed →
The aim of the study was to analyze the process of roasting coffee beans in a convection-conduction roaster (CC) without a heat exchanger and a convection-conduction-radiation roas... Read full abstract on PubMed →
This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity... Read full abstract on PubMed →
A simple method for the preparation of β-cyclodextrin derivatives containing covalently bonded aldehydes via an imine bond was developed and used to prepare a series of derivatives... Read full abstract on PubMed →
The in vitro antibacterial, anticancer, and antioxidant activities of a few plant extracts were widely known for decades, and they were used for application in the conventional way... Read full abstract on PubMed →
Propolis is a well-known resinous natural substance collected by honeybees (<i>Apis mellifera</i> L.) from plants exudations. Variations in chemical composition of propolis are due... Read full abstract on PubMed →
Hybrid CdS/MoS2 with branch and leaf shaped structures are successfully synthesized by hydrothermal method. It is applied to detect volatile organic compounds, a basic source of in... Read full abstract on PubMed →
The concentration of aldehydes is one of the important indicators in the food quality and safety. To efficiently analyze the four aldehydes (methanal, ethanal, propanal and n-butan... Read full abstract on PubMed →
Ozone (O3 ) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivat... Read full abstract on PubMed →
The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (col... Read full abstract on PubMed →
Peanut (Arachis hypogeae L.) is a food resource with great nutritional and health functions. The present review summarized the nutrients (proteins, lipids, carbohydrates, vitamins,... Read full abstract on PubMed →
The lentil (Lens culinaris L.) is one of the most important legumes (family, Fabaceae). It is a natural functional food rich in many bioactive compounds, such as polyphenols, sapon... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Dandelion (Taraxacum officinale Weber ex F. H. Wigg.), as a garden weed grown globally, has long been consumed as a therapeutic herb. Its folkloric... Read full abstract on PubMed →
The potential deodorizing effects of <i>Saccharina japonica</i> have been evaluated by determining their deodorizing performance, but they are yet to be validated in experimental a... Read full abstract on PubMed →
Ferns are used as traditional and fascinating foods in many countries. They are also considered to possess important ethnomedicinal values; however, ferns are one of the underutili... Read full abstract on PubMed →
Citral chemotypes <i>Cinnamomum camphora (C. camphora)</i> and <i>Cinnamomum bodinieri (C. bodinieri)</i> are promising industrial plants that contain abundant citral. For a more i... Read full abstract on PubMed →
Bacterial resistance refers to the ability of bacteria to resist the action of some antibiotics due to the development of adaptation and resistance mechanisms. It is a serious publ... 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.