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> Alizarin red (AR) is a typical anthraquinone dye, and the resulting wastewater is toxic and difficult to remove. A study showed that the white rot fungus Lenz... Read full abstract on PubMed →
Oils from cv. Arbequina were industrially extracted together with olive leaves of cv. Arbequina or Santulhana (1%, w/w), and their olfactory and volatile profiles were compared to... Read full abstract on PubMed →
The first synthesis of 5,12-diamino-7,14-bis(aryl)-1,4,8,11-tetrathiacyclotetradeca-5,12-diene-6,13-dicarbonitriles was performed as a multicomponent macroheterocyclization of malo... Read full abstract on PubMed →
Organochlorine pesticides (OCPs) embody highly lipophilic hazardous chemicals that are being phased out globally. Due to their persistent nature, they are still contaminating the e... Read full abstract on PubMed →
Huntington's disease (HD) is a neurodegenerative disorder characterized by accumulation of mutant huntingtin protein and significant loss of neurons in striatum and cortex. Along w... Read full abstract on PubMed →
Cinnamon is a regularly used natural seasoning and flavoring material throughout the world for eras. Recent laboratory studies have demonstrated that oral cinnamon may be beneficia... Read full abstract on PubMed →
Wine models with or without a dearomatised and lyophilized red wine extract containing a young red aroma base (control) plus one vector with one or several aroma compounds (unsatur... Read full abstract on PubMed →
UV filters as an important class of emerging organic pollutants are continuously released into and transported between the aquatic environments. So, the removal of these compounds... Read full abstract on PubMed →
An expedient total synthesis of the title marine sponge alkaloids has been developed. The salient features of the synthesis are as follows: (i) preparation of the required 13- and... Read full abstract on PubMed →
The umami intensity of single flavor enhancer was detected by an electronic tongue and human sensory. The linear fit was performed to unravel the concentration-response values corr... Read full abstract on PubMed →
Microbiological reductive sulfidation (RS) has rarely been documented, although it represents an efficient strategy for thiol formation. In this work, we reported on the sulfate-re... Read full abstract on PubMed →
This study aimed to find out the effective biotreatment processes of aqueous methyl parathion in stipulations of its biotransformation by potential indigenous mpd strains of Pseudo... Read full abstract on PubMed →
The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis... Read full abstract on PubMed →
Sea bass (<i>Lateolabrax japonicus</i>) is known for its unique flavor and high nutritional value. In this study, the influence of slaughter methods on the volatile compounds (VOCs... Read full abstract on PubMed →
Caffeoylquinic acids are some of the chemophenetically significant specialized metabolites found in plants of the family <i>Asteraceae</i> Dumort., possessing a broad spectrum of b... Read full abstract on PubMed →
Food testing is of great importance to the food industry and organizations to verify the authenticity claims, to prove the quality of raw materials and products, and to ensure food... Read full abstract on PubMed →
The production of curcumin produces large quantities of the spent turmeric oleoresin as a by-product, which often pollutes the environment. This study was conducted to obtain turme... Read full abstract on PubMed →
The rhizome of turmeric (Curcuma longa L.) has been used as an herbal medicine, coloring agent, spice, and food additive for thousands of years in different parts of the world part... Read full abstract on PubMed →
Turmeric (Curcuma longa L.) is a spice utilized widely in India, China, and Southeast Asia as an aromatic stimulant, a food preservative, and coloring material. The commonly used n... Read full abstract on PubMed →
Rice <i>koji</i>, used as a starter for maximizing fermentation benefits, produces versatile end products depending on the inoculum microbes used. Here, we performed metabolite pro... 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.