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.
Medicinal herbs accompany people throughout life – from birth to the grave. Almost every day they come to our table as a part of food in various forms, many are used for technical... Read full abstract on PubMed →
Abstract α-terpinyl acetate (aTA) is an organic volatile compound present in cardamom and it majorly makes this spice gracefully flavoured. Quartz crystal microbalance (QCM) sensor... Read full abstract on PubMed →
The study of bioactive molecules of natural origin is a focus of current research. <i>Thymus algeriensis</i> and <i>Artemisia herba-alba</i> are two medicinal plants widely used by... Read full abstract on PubMed →
The year 2020 became the year of the outbreak of coronavirus, SARS-CoV-2, which escalated into a worldwide pandemic and continued into 2021. One of the unique symptoms of the SARS-... Read full abstract on PubMed →
<i>Ocotea quixos</i> (Lam.) Kosterm. is an aromatic tree native to Ecuador, whose leaves are used to prepare aromatic beverages to which different health benefits are attributed. I... Read full abstract on PubMed →
Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties... Read full abstract on PubMed →
In this paper we report a biocatalytic approach for the efficient synthesis of anisyl propionate by direct esterification of anisyl alcohol with propionic acid mediated by commerci... Read full abstract on PubMed →
This paper describes an analytical method that supports the implementation of articles 9 and 10 of the WHO Framework Convention on Tobacco Control (FCTC) regarding the provisions o... Read full abstract on PubMed →
<i>Piper betle</i> (L) is a popular medicinal plant in Asia. Plant leaves have been used as a traditional medicine to treat various health conditions. It is highly abundant and ine... Read full abstract on PubMed →
The differences in pungency of "sirih" imply the probable occurrence of several variants of <i>Piper betle</i> L. in Malaysia. However, the metabolite profiles underlying the punge... Read full abstract on PubMed →
Uninoculated wines are regarded as having improved mouthfeel and texture and more complex flavor profiles when compared to wines inoculated with commercial S. cerevisiae strains. U... Read full abstract on PubMed →
The quality control of essential oils (EO) principally aims at revealing the presence of adulterations and at quantifying compounds that are limited by law by evaluating EO chemica... Read full abstract on PubMed →
Despite the improvements in life expectancy, neurodegenerative conditions have arguably become the most dreaded maladies of older people. The neuroprotective and anti-ageing potent... Read full abstract on PubMed →
This study aimed to analyze the essential oils of the aerial parts (A) and flowers (F) of <i>Rosa banksiae</i> var. <i>banksiae</i> Ait. (RBW), <i>Rosa polyantha</i> Thunb. "orange... Read full abstract on PubMed →
The work reports a case study describing how the competition wild microflora vs. starter cultures affects the final product characteristics. This study regards an industrial lot of... Read full abstract on PubMed →
This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid p... Read full abstract on PubMed →
Understanding the evolution of microorganisms and metabolites during wine fermentation is essential for controlling its production. The structural composition and functional capaci... Read full abstract on PubMed →
Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically... Read full abstract on PubMed →
Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoho... Read full abstract on PubMed →
Selective cleavage of C-C bonds is very important in organic chemistry, but remains challenging because of their inert chemical nature. Herein, we report that Zn/NC-X catalysts, in... 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.