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.
Satureja hortensis is one of the representative plants from the Lamiaceae family, and its essential oil has been used in various applicative fields, from the food industry to aroma... Read full abstract on PubMed →
Six Essential oils (EO) (tea tree oil-TeTr, oregano oil-Ore, clove bud oil-Clo, thyme oil-Thy, rosemary oil-Ros, and sage oil-Sag) in Experiment 1; and different combinations of se... Read full abstract on PubMed →
plant-derived extracts are promising sources of bioactive compounds with antioxidant activity that can be eventually be used to control lipid oxidation in food emulsions containing... Read full abstract on PubMed →
, in the vapor phase, on bread and carrot in situ. Read full abstract on PubMed →
spores/g, while the maximum extraction time of polyphenols was 24 h (173.95 mg/g). The HPLC/MS analysis allowed the identification of 25 different polyphenolic compounds, and the a... Read full abstract on PubMed →
). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the... Read full abstract on PubMed →
stored without chemical treatments 7 days, at 22 ± 2 °C, at two concentrations (C1-IC50 equivalent; C2-half of C1); and experiment 2, the non-inoculated lemons kept under the same... Read full abstract on PubMed →
values of VOCs for reduction of mycelial growth of B. cinerea uncovered 3-methyl-1-butanol as the most effective compound. The study demonstrated that the production and the effica... Read full abstract on PubMed →
can change the original bioactivity of polyacetylene, which gave a basis about the metabolic modification of red ginseng by intestinal fungus fermentation. Read full abstract on PubMed →
. Read full abstract on PubMed →
was shown to be the most promising species thanks to its intrinsically highest nutraceutical properties considering the marketability of wild edible herbs as "new" functional food.... Read full abstract on PubMed →
Wine is a widely consumed beverage thanks to its unique and pleasant sensory properties [...]. Read full abstract on PubMed →
SN13T is a significant technique to obtain bioactive compounds having therapeutic potential. Read full abstract on PubMed →
Aroma is an important parameter for table grapes and wines; terpenes are typical compounds in Muscat-type grape cultivars and can be easily perceived by humans because of their low... Read full abstract on PubMed →
Monoterpenes are plant secondary metabolites, widely used in industrial processes as precursors of important aroma compounds, such as vanillin and (-)-menthol. However, the physico... Read full abstract on PubMed →
Several anaerobic bioconversion technologies produce short chain volatile fatty acids and sometimes ethanol, which can together be elongated to hexanoic acid (C6 acid) by Clostridi... Read full abstract on PubMed →
L-Tyrosine is an aromatic, polar, non-essential amino acid that contains a highly reactive α-amino, α-carboxyl, and phenolic hydroxyl group. Derivatization of these functional grou... Read full abstract on PubMed →
l-Asparaginase (E.C.3.5.1.1.) is a vital enzyme that hydrolyzes l-asparagine to l-aspartic acid and ammonia. This property of l-asparaginase inhibits the protein synthesis in cance... Read full abstract on PubMed →
γ-aminobutyric acid (GABA) is synthesised by glutamic acid decarboxylase which catalyses the decarboxylation of L-glutamic acid. L-glutamic acid is formed by α-ketoglutarate in the... Read full abstract on PubMed →
OBJECTIVE: To assess the usual dietary intake of twenty micronutrients and to identify their food sources in a representative sample of Greek children and adolescents. DESIGN: Cros... 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.