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.
Indian spices like black pepper, cardamom, ginger, turmeric and cinnamon are valued for their culinary and nutraceutical properties. The quality attributes that impart these proper... Read full abstract on PubMed →
Due to the increasing resistance of microorganisms against antibiotics, the use of natural bioactive substances for the prevention of pathogenic bacteria is considered in food prod... Read full abstract on PubMed →
The present study demonstrates the efficacies of synthetic 1,8-cineole and an 1,8-cineole-rich supercritical carbon dioxide (SC-CO2) extract of small cardamom seeds in preventing o... Read full abstract on PubMed →
This research is carried out in order to characterize the actual contamination by two ubiquitous environmental pollutants, plasticizers and Bisphenol A, in spices (black pepper, ca... Read full abstract on PubMed →
BACKGROUND Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo c... Read full abstract on PubMed →
Nowadays, novel tools have been developed for efficient analysis and visualization of large-scale metabolite profile data associated with metabolic pathways. A high-throughput plat... Read full abstract on PubMed →
The authors studied the effect of hot pepper (capsicum sp.) oil on the growth performance and blood parameters in rainbow trout fed. Hot pepper oil was added to rainbow trout feeds... Read full abstract on PubMed →
Fatty acids, especially polyunsaturated, and their metabolites (eicosanoids) play many pivotal roles in human body, influencing various physiological and pathological processes. Th... Read full abstract on PubMed →
Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptabil... Read full abstract on PubMed →
Documentation exists for many chemicals that cause tastes and odors in water, however, water suppliers do not routinely monitor for these chemicals. Effective management of a taste... Read full abstract on PubMed →
Solidago canadensis L. (SC) (Canadian goldenrod) is a dangerous plant invader in Europe, which suppress the indigenous flora. Essential oils (EOs) are considered biological control... Read full abstract on PubMed →
The flavor of white mold cheese is attributed to the formation of aroma compounds associated with complex effects of bacteria and fungi, resulting in difficulties in flavor design... Read full abstract on PubMed →
The aim of the study was to determine the relationship between the chemical composition of eight commercial essential oils (EsO) (garlic, grapefruit, lemon grass, tea tree, thyme,... Read full abstract on PubMed →
Seven parameters of the headspace solid phase micro-extraction (HS-SPME) for extracting volatile compounds from cabbage were optimized comprehensively for the first time. A total o... Read full abstract on PubMed →
The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactob... Read full abstract on PubMed →
In this study, Pectin/Nanoclay (montmorillonite)/Carum copticum Essential oils/β-Carotene (Pec/Clay/CCE/βC) composite film was prepared. The effect of β-Carotene (βC) and Carum cop... Read full abstract on PubMed →
The lipid composition of sperm membranes is crucial for fertilization and differs among species. As the evolution of internal fertilization modes in fishes is not understood, a com... Read full abstract on PubMed →
The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatog... Read full abstract on PubMed →
Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains)... Read full abstract on PubMed →
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a re-evaluation of the safety of over 250 natural flavor complexes (NFCs) used as fla... 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.