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.
<h4>Background</h4>The Aim of the present research article is to proposing a conservative approach for the <i>Cassia fistula</i> by using of small branches instead of stem bark bec... Read full abstract on PubMed →
During courtship, male butterflies of many species produce androconial secretions containing male sex pheromones (MSPs) that communicate species identity and affect female choice.... Read full abstract on PubMed →
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, bree... Read full abstract on PubMed →
The human gastrointestinal (GI) tract harbors diverse microbes, and the family Lachnospiraceae is one of the most abundant and widely occurring bacterial groups in the human GI tra... Read full abstract on PubMed →
The SPME-GC-MS analysis of the aroma components of Gymnadenia conopsea subsp. conopsea, subsp. densiflora, var. alpina and Gymnadenia odoratissima var. odoratissima, var. idae were... Read full abstract on PubMed →
Chickpea wilt, caused by <i>Fusarium oxysporum</i> f. sp. <i>ciceris</i>, is a disease that decreases chickpea productivity and quality and can reduce its yield by as much as 15%.... Read full abstract on PubMed →
<i>Streptomyces</i> species produce a wide variety of specialized metabolites, some of which are used for communication or competition for resources in their natural environments.... Read full abstract on PubMed →
In the present study, we investigated the cytotoxic effects of <i>Athyrium hohenackerianum</i> ethanolic extract (AHEE) on the proliferation of breast, lung, and colon cancer cells... Read full abstract on PubMed →
Consumption of soybean-based foods is affected by the flavor of the legume; due to the presence of undesirable compounds called "beany flavors". To solve this problem, the influenc... Read full abstract on PubMed →
An unnatural flavor in a food or drink product caused by the presence of undesirable compounds due to contamination or deterioration is called off-flavor. This study determined the... Read full abstract on PubMed →
Watermelon rind is treated as agricultural waste, causing biomass loss and environmental issues. This study aimed to identify free amino acids and volatiles in watermelon rind, fle... Read full abstract on PubMed →
Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of... Read full abstract on PubMed →
The fresh and unique flavor of cucumber fruits, mainly composed of aldehydes and alcohols, is one of its most important fruit qualities. However, little is known about the genetic... Read full abstract on PubMed →
Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/... Read full abstract on PubMed →
As important pollinators, honeybees and bumblebees present a pollination behavior that is influenced by flower volatiles through the olfactory system. In this study, volatile compo... Read full abstract on PubMed →
Tobacco seeds are a valuable food oil resource, and tobacco seed oil is rich in nutrients, especially polyunsaturated fatty acids. The aim of this work was to perform a comprehensi... Read full abstract on PubMed →
Bound volatiles are odorless aroma reservoirs that modify flavor when released during food processing, and their determination is important to understand the aroma of fruit beverag... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are the main chemical components of <i>Schizonepetae Spica</i> (SS), which have positive effects on the quality evaluation of SS. In this study, H... Read full abstract on PubMed →
The biosynthetic pathway from linoleic acid to 1-octen-3-ol in <i>Agaricus bisporus</i> has long been established, in which linoleic acid is converted to 10-hydroperoxide (10-HPOD)... Read full abstract on PubMed →
<h4>Background</h4>Mosquitoes are responsible for disease transmission worldwide. They possess the ability to discriminate between different ecological resources, including nectar... 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.