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>In Ethiopian traditional medicine, the aerial part of <i>Thymus schimperi</i> is widely used to treat diseases such as gonorrhea, cough, liver disease, kidney di... Read full abstract on PubMed →
Previous research on specialized metabolites of olive leaves has focused on the phenolic components and their biological role. The research in this article focuses on the metabolit... Read full abstract on PubMed →
In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue... Read full abstract on PubMed →
The present work describes the relationship between volatile aroma components and flavours of Fenghuang Dancong tea. Volatile aroma components of five types of Fenghuang Dancong te... Read full abstract on PubMed →
Multipurpose herbal teas with numerous ingredients, in which flowers are the main component, are common in the traditional medicine and pharmacy of Greece and the Eastern Mediterra... Read full abstract on PubMed →
Abstract In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavor... Read full abstract on PubMed →
<i>Extibacter muris</i> is a newly described mouse gut bacterium which metabolizes cholic acid (CA) to deoxycholic acid (DCA) via 7α-dehydroxylation. Although bile acids influence... Read full abstract on PubMed →
Abstract Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementa... Read full abstract on PubMed →
Soybean oil (SBO) and fully hydrogenated soybean oil (FHSBO) have been used for margarine production. However, SBO-based margarine requires a considerable amount of trans fatty aci... Read full abstract on PubMed →
Myrcene (β-myrcene) is an abundant monoterpene which occurs as a major constituent in many plant species, including hops and cannabis. It is a popular flavouring and aroma agent... Read full abstract on PubMed →
(1) Background: Antifolate methotrexate (MTX) is the most common disease-modifying antirheumatic drug (DMARD) for treating human rheumatoid arthritis (RA). The mitochondrial-produc... Read full abstract on PubMed →
Plant-derived polysaccharides possess potential health benefits that improve intestinal health and the immune system. Molokhia leaves have a large amount of mucilage polysaccharide... Read full abstract on PubMed →
Phytotherapy is probably the oldest form of medicine; however, it represents a new therapeutic tool for healthcare workers. Indeed plants are an infinite source of novel molecules,... Read full abstract on PubMed →
Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are const... Read full abstract on PubMed →
Abstract Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms. In this study, volatile organic compounds (VOCs)... Read full abstract on PubMed →
Dietary fiber is an important nutrient for improving human health and controlling calorie intake, and is used to produce functional foods. In this study, insoluble dietary fiber (I... Read full abstract on PubMed →
Seven enzyme groups were applied to hydrolyze broken fruiting bodies of morel mushroom (Morchella sextelata) to extract umami substances. Physical-chemical properties, as well as c... Read full abstract on PubMed →
Black morel is a widely prized ascomycetous mushroom with culinary value. It was once uncultivable but can now be cultivated routinely in ordinary farmland soils. Large-scale morel... Read full abstract on PubMed →
This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern... Read full abstract on PubMed →
Oat (Avena sativa L.) is widely appreciated for its beneficial properties for human health, which have led to the introduction of more food products on the market, including oat be... 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.