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.
Rosemary, oregano, pink savory, lemon balm, St. John's wort, and saffron are common herbs wildly grown and easily cultivated in many countries. All of them are rich in antioxidant... Read full abstract on PubMed →
The taste-modifying properties of nanofibrillar cellulose (NFC) and carboxymethyl cellulose (CMC) are compared for the first time. The samples were prepared in the form of gels, wi... Read full abstract on PubMed →
Remediation of agricultural soils polluted with antibiotic resistance genes (ARGs) is important for protecting food safety and human health. However, the feasibility of co-applicat... Read full abstract on PubMed →
Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a cru... Read full abstract on PubMed →
This study aimed to investigate the effect of coatings on the quality of ripened dry-cured hams during long-term storage, especially the profile of volatile compounds. The coatings... Read full abstract on PubMed →
Carboxylates are commonly used in the food and pharmaceutical industry and due to their extensive use, carboxylates present a significant environmental burden. In this context, val... Read full abstract on PubMed →
Increased proliferation of algae is a current problem in natural and artificial water bodies. Controlling nutrients is the most sustainable treatment of increased algal proliferati... Read full abstract on PubMed →
Essential oils fall among the volatile class of plant bioactive compounds and progressively used in food, fragrance, cosmetic and pharmaceutical industries. A great deal of researc... Read full abstract on PubMed →
Black pepper ( Piper nigrum L.) is a popular spice that is grown as tropical and subtropical plant throughout the world. The leaf, flower, fruit, and root are the most important e... Read full abstract on PubMed →
ABSTRACT The chemical composition of essential oils isolated from dried berries of eighteen accessions of black pepper (Piper nigrum L.) from southern India was evaluated by gas ch... Read full abstract on PubMed →
Onion (Allium cepa L.) is one of the most important commercial vegetable crops cultivated extensively in India and it belongs to family Alliaceae. It is liked for its flavour and p... Read full abstract on PubMed →
The study of the mechanisms of the effect of various food additives on the human and animal organism is one of the most pressing problems today. The work of physicians, toxicologis... Read full abstract on PubMed →
Decoction extraction procedure was implemented to regain phenolic compounds from <i>C. citratus</i> leaves. The extraction variables, solid/liquid ratio (2-5 g/100 mL), temperature... 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 →
Biji Pala (Myristica fragrans) adalah rempah-rempah asal Indonesia yang memiliki aroma yang khas karena memiliki kandungan hidrokarbon seperti myristicin. Myristicin memiliki sifat... Read full abstract on PubMed →
Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. T... Read full abstract on PubMed →
This research aims to investigate the influence of elicitation and drying methods (natural, convection, microwave, and freeze-drying), with jasmonic acid (JA) and yeast extract (YE... Read full abstract on PubMed →
Citrus sinensis (L.) Osbeck is a very common cultivar belonging to the Rutaceae family. It is largely diffused in several areas of the world characterized by mild to warm climate c... Read full abstract on PubMed →
BACKGROUND AND AIM: Broiler meat is susceptible to lipid oxidation due to its high content of unsaturated fatty acids, especially when stored for a long time. Concerning with that... Read full abstract on PubMed →
BACKGROUND: Citral is one of the main components of lemongrass oil present at a concentration of 65-85% approximately and is generally separated by steam refining. It is an importa... 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.