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.
Coffee is one of Indonesia's leading plantation commodities, which is ranked third in the world. Currently, coffee-based drinks have become a lifestyle in the millennial era. The h... Read full abstract on PubMed →
Human beings have relied on herbs and medicinal plants as sources of food and remedy from time immemorial. Bioactive compounds from plants are currently the subject of much researc... Read full abstract on PubMed →
The light-struck taste (LST) of wine is a defect that mainly occurs in bottled wines exposed to light. Factors that influence the onset of the LST in wines were reported. The effec... Read full abstract on PubMed →
Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilizatio... Read full abstract on PubMed →
As currently defined, the exposome represents the lifetime exposure measure of an individual to all potential external genetic influences and their impact on health. Although inten... Read full abstract on PubMed →
Red Snappers contain high content protein and water which makes them highly perishable. However, they are widely processed into the fillet. One of the disadvantages of filleting is... Read full abstract on PubMed →
Esta tesis se enfoca en el estudio de las percepciones del maridaje de alimentos y bebidas con el objetivo de incrementar nuestro entendimiento de los fenómenos culturales y sensor... Read full abstract on PubMed →
Abstract Steviol glycosides have been widely used in liquid food as sweeter and flavor enhancer, but their interfacial physicochemical properties in oil/water system lack of study,... Read full abstract on PubMed →
<i>Stevia rebaudiana</i> (Bertoni) Bertoni is a plant species native to Brazil and Paraguay well-known by the sweet taste of their leaves. Since the recognition of rebaudioside A a... Read full abstract on PubMed →
In clinical practice, differences in glucocorticoid sensitivity among healthy subjects may influence the outcome and any adverse effects of glucocorticoid therapy. Thus, a fast and... Read full abstract on PubMed →
The gut microbiota is a crucial modulator of health effects elicited by food components, with SCFA (short chain fatty acids), especially butyrate, acting as important mediators the... Read full abstract on PubMed →
The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used withou... Read full abstract on PubMed →
BACKGROUND Volatiles are determinants of fruit aroma and flavor characteristics and also provide valuable information for lemon as stuff for food and drinks industry. Volatiles in... Read full abstract on PubMed →
Certain foods are known to have flavor characteristics such as continuity and mouthfulness which cannot be explained by the five basic tastes alone. It has been demonstrated that t... Read full abstract on PubMed →
Abstract This study investigated the production of process flavorings by direct extrusion method using a model system consisted of 80% (w/w) d -xylose and glycine, alanine, or vali... Read full abstract on PubMed →
<i>Thymus vulgaris</i> Linn. is a medicinal and culinary herb from the Southern European region known for its anti-infective, cardioprotective, gastroprotective, anti-inflammatory,... Read full abstract on PubMed →
In our in vitro and in vivo studies, we used <i>Acalypha indica</i> root methanolic extract (AIRME), and investigated their free radical scavenging/antioxidant and anti-inflammator... Read full abstract on PubMed →
Potato taste defect (PTD) is described as potato-like or peasy flavor that is perceived in coffee beverages. Consequently, it has been an obstacle in the coffee business affecting... Read full abstract on PubMed →
Most anticancer drugs target mitosis as the most crucial and fragile period of rapidly dividing cancer cells. However the limitations of classical chemotherapeutics drive the searc... Read full abstract on PubMed →
The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqu... 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.