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.
This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological matura... Read full abstract on PubMed →
In the past decades, metabolomics has been used to comprehensively understand a variety of food materials for improvement and assessment of food quality. Farm animal skeletal muscl... Read full abstract on PubMed →
n-Butyl acetate is an important food additive commonly produced via concentrated sulfuric acid catalysis or immobilized lipase catalysis of butanol and acetic acid. Compared with c... Read full abstract on PubMed →
Essential oil components of Nelumbo nucifera flowers from cultivated and wild lotus samples were analyzed and compared using three different extraction techniques, i.e., headspace... Read full abstract on PubMed →
The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory char... Read full abstract on PubMed →
Trans-resveratrol becomes more and more popular all over the world as a powerful antioxidant. Since its positive properties, including antioxidant, anti-inflammatory, anti-tumor ar... Read full abstract on PubMed →
Trans-resveratrol (TR) is the biological active isomer of resveratrol and the one responsible for therapeutic effects; both molecules are non-flavonoid phenolics of the stilbenes c... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Although Canna edulis Ker Gawl rhizome has been used in Traditional Vietnamese Medicine to prevent and treat heart diseases without thorough scienti... Read full abstract on PubMed →
Governments are creating regulations for consumers to reduce their sugar intake, prompting companies to increase the ratio of artificial sweeteners in their products. However, ther... Read full abstract on PubMed →
Exogenous methyl jasmonate (MeJA) treatment was known to increase the levels of neoglucobrassicin and their bioactive hydrolysis products in broccoli (Brassica oleracea var. italic... Read full abstract on PubMed →
This review provides a comprehensive analysis of the anticancer potential of the natural product citral (CIT) found in many plants and essential oils, and extensively used in the f... Read full abstract on PubMed →
Aging cachaça in wooden barrels is essential to improve its quality. The level of maturation of distillates can be determined based on the contents of aging-marker phenolic compoun... Read full abstract on PubMed →
Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioact... Read full abstract on PubMed →
The release of melamine and formaldehyde from kitchenware made of melamine resins is still a matter of great concern. To investigate the migration and release behavior of the monom... Read full abstract on PubMed →
According to investigations in phytomedicine and ethnopharmacology, the therapeutic properties of garlic (Allium sativum) have been described by ancestral cultures. Notwithstanding... Read full abstract on PubMed →
Garlic (Allium sativum L.) is a well-known spice widely utilised for its medicinal properties. There is an extensive record of the many beneficial health effects of garlic which ca... Read full abstract on PubMed →
BACKGROUND: olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of die... Read full abstract on PubMed →
Plant growth-promoting rhizobacteria (PGPR) are diverse groups of plant-associated microorganisms, which can reduce the severity or incidence of disease during antagonism among bac... Read full abstract on PubMed →
Lima bean, Phaseolus lunatus, is a crop legume that produces the cyanogenic glucosides linamarin and lotaustralin. In the legumes Lotus japonicus and Trifolium repens, the biosynth... Read full abstract on PubMed →
Acrolein (2-propenal) is an environmental pollutant, food contaminant, and endogenous toxic by-product formed in the thermal decomposition and peroxidation of lipids, proteins, and... 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.