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.
In order to help the poultry industry to generate higher quality products, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify vol... Read full abstract on PubMed →
Genetic background and environmental conditions affect the production of sensory impact compounds by Saccharomyces cerevisiae. The relative importance of the strain-specific metabo... Read full abstract on PubMed →
The need to produce an ever-increasing quantity of material products and food resulting from the planet globalization process has contributed to the spread of modern agriculture ba... Read full abstract on PubMed →
In this study, juices extracted from three apple cultivars (Golden Delicious, Pinova, and Red Delicious) were stabilized by means of thermal treatment (TT) and high-pressure proces... Read full abstract on PubMed →
α-ketoglutarate (KG), also referred to as 2-oxoglutarate, is a key intermediate of cellular metabolism with pleiotropic functions. Cell-permeable esterified analogs are widely used... Read full abstract on PubMed →
The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verde... Read full abstract on PubMed →
This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, struct... Read full abstract on PubMed →
Application of advanced pyrolysis processes to agricultural waste for liquid production is gaining great attention, especially when it is applied to an economic crop like tobacco.... Read full abstract on PubMed →
ABSTRACT: Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are... Read full abstract on PubMed →
Using plant essential oils (EOs) contributes to the growing number of natural plants’ applications in livestock. Scientific data supporting the efficacy of EOs as anti‐inflammatory... Read full abstract on PubMed →
Lauraceae families have great diversity in the world's tropical regions and are represented mainly by aromatic shrubs and trees with significant production of essential oils (EOs).... Read full abstract on PubMed →
Interest in the use of non-<i>Saccharomyces</i> yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim... Read full abstract on PubMed →
According to WHO, in 2016 around 13% of the world's adult population (11% of men and 15% of women) were obese. The global prevalence of obesity almost tripled between 1975 and 2016... Read full abstract on PubMed →
Key challenges for the application of biodiesel include their high acid value, high viscosity, and low ester content. It is essential to develop later-generation biodiesel from une... Read full abstract on PubMed →
In plants, carotenoids are subjected to enzyme-catalyzed oxidative cleavage reactions as well as to non-enzymatic degradation processes, which produce various carbonyl products cal... Read full abstract on PubMed →
Coffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and pr... Read full abstract on PubMed →
Valeriana rigida Ruiz & Pav. (V. rigida) has long been used as a herbal medicine in Peru; however, its phytochemicals and pharmacology need to be scientifically explored. In this s... Read full abstract on PubMed →
Ganpu tea, an emerging pu-erh compound tea, which is cofermented with the peel of <i>Citrus reticulata</i> "Chachi," has been widely favored by Chinese consumers due to its potenti... Read full abstract on PubMed →
The compound 4-hydroxy-3-methoxycinnamic acid, named ferulic acid (FA), is a ubiquitous phenolic compound distributed extensively in the plant kingdom. Ferulic acid is a boon. It h... Read full abstract on PubMed →
3',4'-Dihydroxycinnamic acid (aka caffeic acid) is a common dietary component found in a variety of plant-derived food products either in a free form or esterified as in chlorogeni... 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.