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 present study investigated the volatile organic compounds (VOCs) in 14 Egyptian mango specimens collected from three different regions and of different cultivars (cvs). VOCs we... Read full abstract on PubMed →
Pea protein is a growing plant-based protein ingredient. Pea proteins have characteristic undesirable flavors, leading to challenges in ingredient applications. The objective of th... Read full abstract on PubMed →
A comparison study on the freshness of rainbow trout (<i>Oncorhynchus mykiss</i>) fillets in the course of their sale was performed using near-infrared spectroscopy (NIRS), solid-p... Read full abstract on PubMed →
The bis(tert-butylimido)-molybdenum(VI) framework has been used successfully in the design of vapor-phase precursors for molybdenum-containing thin films, so understanding its ther... Read full abstract on PubMed →
The vapor deposition of many molybdenum-containing films relies on the delivery of volatile compounds with the general bis(tert-butylimido)molybdenum(VI) framework, both in atomic... Read full abstract on PubMed →
The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile co... Read full abstract on PubMed →
Lichens are a source of various biologically active compounds. However, the knowledge about them is still scarce, and their use in medicine is limited. This study aimed to investig... Read full abstract on PubMed →
<i>Salvia fruticosa</i> and <i>S. pomifera</i> subsp. <i>calycina</i> are native to Eastern Mediterranean and <i>S. pomifera</i> subsp. <i>pomifera</i> is endemic to Greece. The pr... Read full abstract on PubMed →
This study was conducted to determine the volatile organic compounds (VOCs) associated with fruit flavor in diverse tomato cultivars (salad and cocktail cultivars) under organic lo... Read full abstract on PubMed →
‘Huahong’ is a popular apple cultivar because of its anti-browning properties and appealing aroma and flavor. It is mainly planted by grafting on dwarf interstocks in Northeast Chi... Read full abstract on PubMed →
The aim of this study is to evaluate the chemical composition of <i>Tanacetum balsamita</i> L. essential oils (EOs) obtained from different plant organs, flowers (FEO), leaves (LEO... Read full abstract on PubMed →
The aim of the study was to assess the antiviral activity of selected essential oils (EOs) against <i>Cucumber mosaic virus</i> (CMV), both in vitro and in vivo. The observations w... Read full abstract on PubMed →
Halophyte plants are potential resources to deal with the increasing soil salinity determined by climatic change. In this context, the present study aimed to investigate the germpl... Read full abstract on PubMed →
<i>Boswellia ogadensis</i> is a critically endangered species of frankincense tree, restricted to a small area of the Shabelle river valley in southern Ethiopia. It has only been r... Read full abstract on PubMed →
The current studies were focused on the phytochemical profiling of two local wild Artemisia species, Artemisia scoparia and Artemisia absinthium leaves’ essential oils, extracted v... Read full abstract on PubMed →
ABSTRACT The volatile compounds and sensory characteristics of dry-cured red drum (Sciaenops ocellatus, DCRD), a traditional and popular dried Chinese dry-cured fish product, were... Read full abstract on PubMed →
In order to develop an effective flame retardant for poly(vinyl chloride) (PVC), a core@double-shell structured magnesium hydroxide@9,10-dihydro-9-oxa-10-phosphaphenanthrene-10-oxi... Read full abstract on PubMed →
In this work, the thermogravimetry-Fourier transform infrared spectroscopy (TG-FTIR) and gas chromatography-mass spectrometry (GC-MS) techniques are used to investigate the thermal... Read full abstract on PubMed →
Midu pork roll (MPR), produced in Midu County, Dali Bai Autonomous Prefecture, Yunnan, China, is a traditional fermented meat product with a long history. This study aims to enhanc... Read full abstract on PubMed →
Two major green leaf volatiles (GLVs) in tea that contribute greatly to tea aroma, particularly the green odor, are (E)-2-hexenal and (Z)-3-hexenal. Until now, their formation and... 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.