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.
Phthalic acid esters (PAEs) and adipates are plasticizers with high applicability in several products and building materials (e.g. cosmetics, packing) very persistent in the enviro... Read full abstract on PubMed →
Xinjiang is a multiethnic region of China. Traditionally, most ethnic minorities are known to produce and consume cheese. Nomadic people have been reported to use lactic acid bacte... Read full abstract on PubMed →
The Asteraceae (Compositae) family is one of the largest angiosperm families that has a large number of aromatic species. <i>Pulicaria undulata</i> is a well-known medicinal plant... Read full abstract on PubMed →
The peripheral (axonal) neuropathy associated with repeated exposure to aliphatic and aromatic solvents that form protein-reactive γ-diketones shares some clinical and neuropatholo... Read full abstract on PubMed →
Liver fibrosis is an abnormal proliferation of connective tissue in the liver caused by various pathogenic factors. Chronic liver injury leads to release of inflammatory cytokines... Read full abstract on PubMed →
Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the c... Read full abstract on PubMed →
Adults of many mosquito species feed on plants to obtain metabolic energy and to enhance reproduction. Mosquitoes primarily rely on olfaction to locate plants and are known to resp... Read full abstract on PubMed →
Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied. In this study, the e... Read full abstract on PubMed →
UNLABELLED: This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. METHODS: Chemical parame... Read full abstract on PubMed →
The ability of biochar to be used as filter or as additive for the adsorption of volatile organic compounds (VOCs) emitted from cattle manure is investigated. The employed biochar... Read full abstract on PubMed →
Nanoencapsulation is an attractive technique used for incorporating essential oils in foods. Thus, our main goal was to formulate a novel nanoemulsion (NE) with nanoscale droplet s... Read full abstract on PubMed →
The house fly, Musca domestica L. (Diptera: Muscidae), is a nuisance pest often associated with livestock production, and it can also mechanically transmit the causal agents of hum... Read full abstract on PubMed →
Nutrition transition can be defined as shifts in food habits, and it is characterized by high-fat (chiefly saturated animal fat), hypercaloric and salty food consumption at the exp... Read full abstract on PubMed →
<i>Salicornia ramosissima</i> J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its sh... Read full abstract on PubMed →
The study of insect semiochemicals, especially pheromones, is of fundamental importance for the development of strategies for controlling agricultural pests. In this study, volatil... Read full abstract on PubMed →
The present study aims to evaluate the deodorization of Bangia fusco-purpurea using microorganism fermentation with commercial starter cultures of Saccharomyces cerevisiae, Acetoba... Read full abstract on PubMed →
Ketone bodies are essential energy substrates in the absence of exogenous nutrients, and more recently, they have been suggested to prevent disease and improve longevity. β-hydroxy... Read full abstract on PubMed →
Bis-hexanoyl (R)-1,3-butanediol (BH-BD) is novel ketone ester undergoing development as a food ingredient to achieve nutritional ketosis in humans. Male and female Crl:CD(SD) rats... Read full abstract on PubMed →
A series of studies was conducted to assess the genetic toxicity of a novel ketone ester, bis hexanoyl (R)-1,3-butanediol (herein referred to as BH-BD), according to Organization f... Read full abstract on PubMed →
This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as A... 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.