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.
C-NMR appeared fruitful for the knowledge of such a complex essential oil. Read full abstract on PubMed →
Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fr... Read full abstract on PubMed →
There have been recent advances in predicting odor characteristics using molecular structure parameters of chemicals. Although the molecular structure parameters are available for... Read full abstract on PubMed →
leaves acts as an anti-inflammatory agent, which might be mediated through attenuating the glycolysis capacity of microglial cells. Read full abstract on PubMed →
30548 is a marine-derived pigment producing filamentous fungus, isolated from the La Réunion island, in the Indian Ocean. The objective of this study was to examine and optimize th... Read full abstract on PubMed →
infected strawberries, which could overcome the limitations of the traditional spectral analysis methods. The gas biosensor array was fabricated using the single-wall carbon nanotu... Read full abstract on PubMed →
, respectively). The results confirmed that the kinetic model of release was terpene-type dependent. The zero-order model was the best to describe the ursolic acid release profile,... Read full abstract on PubMed →
g/ml with desirability of 0.892 or 89.2%. Read full abstract on PubMed →
value of 182.22 ± 0.64 µg/mL. The findings suggest that ABE may be a promising agent for inhibiting carbohydrate digestive enzyme activity, reducing monosaccharide-induced protein... Read full abstract on PubMed →
Nowadays, active packaging is becoming significant for the extension of the shelf life of food products via the incorporation of raw nanomaterials such as nanoclays and bioactive c... Read full abstract on PubMed →
= 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance score... Read full abstract on PubMed →
-rhamnoside contents were significantly higher in the fermented millet; these compounds partially inhibit the protein tyrosine phosphatase enzyme, which is overexpressed in type-2... Read full abstract on PubMed →
a target gene for improvement of visual, nutritional and flavor qualities of tomato fruits with no yield penalty. Read full abstract on PubMed →
in behavioural bioassays. Our results indicate that all the studied essential oils may be adequate deterrents; however, cinnamon oil exhibited the strongest effect. To determine th... Read full abstract on PubMed →
> 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat. Read full abstract on PubMed →
after 6, 12, 18, and 24 months of bottle storage. Most of the volatiles tended to maintain constant concentrations, or with slight increases in all families of volatiles except for... Read full abstract on PubMed →
Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially... Read full abstract on PubMed →
= 57 mL) into many organs. We identified in vitro and in vivo metabolites of PZ-DHA, which could be tested for potential use to treat diseases such as cancer in multiple organ syst... Read full abstract on PubMed →
Data in this article provide detailed information on the diversity of bacterial communities present on 576 samples of raw pork or poultry sausages produced industrially in 2017. Ba... Read full abstract on PubMed →
The aim of the research was to obtain intelligent and eco-friendly packaging materials by incorporating innovative additives of plant origin. For this purpose, natural substances,... 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.