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.
Holm oak (<i>Quercus ilex</i> subsp. <i>ballota</i> (Desf.) Samp.) bark is a commonly used remedy to treat gastrointestinal disorders, throat and skin infections, hemorrhages, and... Read full abstract on PubMed →
Fusarium wilt is a detrimental disease of pea crop, resulting in severe damage and a reduction in its yield. Developing synergistically enhanced bioagents for disease management an... Read full abstract on PubMed →
Olfaction is a complex recognition process that is critical for chemical communication in insects. Though some insect species are capable of discrimination between compounds that a... Read full abstract on PubMed →
Analysis of volatile organic compound (VOC) emissions using electronic-nose (e-nose) devices has shown promise for early detection of white-nose syndrome (WNS) in bats. Tricolored... Read full abstract on PubMed →
Chiral analysis is central for scientific advancement in the fields of chemistry, biology, and medicine. It is also indispensable in the development and quality control of chiral c... Read full abstract on PubMed →
Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an i... Read full abstract on PubMed →
<i>Shewanella putrefaciens</i> is a typical spoilage bacteria organism in seafood. The adhesion ability of three <i>S</i><i>. putrefaciens</i> strains (HR-15, JR-18, HC-71) isolate... Read full abstract on PubMed →
This study investigates the changes of the physicochemical characteristics and flavor of fermented Suanyu (Chinese fermented fish) during fermentation with <i>Lactiplantibacillus p... Read full abstract on PubMed →
<h4>Background</h4>Much effort has recently been spent for re-using virgin olive oil by-products as nutraceutical ingredients for human diet thanks to their richness in bioactive p... Read full abstract on PubMed →
This study monitors the presence of 88 volatile organic compounds (VOCs) and semi-volatile organic compounds (semi-VOCs) at the gas phase of seven indoor settings in a school in th... Read full abstract on PubMed →
The organization of bacteria in biofilms is one of the adaptive resistance mechanisms providing increased protection against conventional treatments. Thus, the search for new antib... Read full abstract on PubMed →
This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography-mass spectrometry and g... Read full abstract on PubMed →
<i>Cannabis sativa</i> L. is a plant belonging to the Cannabaceae family, cultivated for its psychoactive cannabinoid (Δ<sup>9</sup>-THC) concentration or for its fiber and nutrien... Read full abstract on PubMed →
In Ecuador, <i>Hedyosmum cumbalense</i> and <i>Hedyosmum spectabile</i> are valued for their well-known aromatic characteristics and therapeutic benefits. In this study, fresh and... Read full abstract on PubMed →
The leaves, inflorescences, and fruits of hawthorn have long been known for their therapeutic properties. A wide range of hawthorn products, including liqueurs, are manufactured, d... Read full abstract on PubMed →
BACKGROUND: Northeastern British Columbia (Canada) is an area of unconventional natural gas (UNG) exploitation by hydraulic fracturing, which can release several contaminants, incl... Read full abstract on PubMed →
This study aimed to evaluate the influence of fermentation on the levels of free amino acids (FAAs) and variations of volatile odorants in four groups of chickpea milk. Electronic... Read full abstract on PubMed →
Yeast extracts, of which amino acids are the main component, can be directly applied to improve the flavor of final soy sauce. In this study, the potential of commercial yeast extr... Read full abstract on PubMed →
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on t... Read full abstract on PubMed →
<i>Syringa oblata</i> is a traditional Mongolian medicine mainly distributed in the Helan Mountains (the boundaries of Inner Mongolia and Ningxia, China) and the north of Yan Mount... 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.