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 was focused on the effects of fermentation temperature and pH on the quality of Punica granatum juice probioticated with Lactobacillus species: Lactobacillus plantarum,... Read full abstract on PubMed →
Red raspberries (Rubus idaeus) contain numerous phenolic compounds with purported health benefits. Raspberry ketone (4-(4-hydroxyphenyl)-2-butanone) is a primary raspberry flavor p... Read full abstract on PubMed →
A wild plant (Sanguisorba albanica) from Kosovo exhibits an appealing aroma, which was perceived as intensely fresh, green, and slightly sweetish with hints of cucumber, melon, and... Read full abstract on PubMed →
Flazin is a β-carboline-derived alkaloid found in Japanese fermented foods. Here, the potential of flazin as an antioxidant food was studied with particular reference to its effect... Read full abstract on PubMed →
Ascorbyl palmitate is a fatty acid ester endowed with antioxidant properties, used as a food additive and cosmetic ingredient, which is presently produced by chemical synthesis. As... Read full abstract on PubMed →
The air composition and reactivity from outdoor and indoor mixing field campaign was conducted to investigate the impacts of natural ventilation (ie, window opening and closing) on... Read full abstract on PubMed →
PURPOSE: The purpose of this review was to identify the best solution for rapid and noninvasive diagnosis and long-term monitoring of patients affected by inflammatory gastrointest... Read full abstract on PubMed →
BACKGROUND: Diterpenoids are a large class of natural products with complex structures and broad commercial applications as food additives, important medicines, and fragrances. How... Read full abstract on PubMed →
Discovery of the presence of brown adipose tissue (BAT) in newborn babies and adult humans, especially constitutively active brown fat or inducible beige fat, has led to the invest... Read full abstract on PubMed →
In order to encourage Western populations to increase their consumption of vegetables, we suggest turning legumes into novel, healthy foods by applying an old, previously widesprea... Read full abstract on PubMed →
This study investigated and compared the product characteristics of pyrolysis lignin under different catalytic effects resulting from various calcium salts. The pyrolysis of lignin... Read full abstract on PubMed →
Different extraction procedures were evaluated to assess their potential for measuring volatile organic compounds (VOCs) from raw rubber materials. Four headspace sampling techniqu... Read full abstract on PubMed →
The influence of 11 kinds of oxygen-containing sulfur flavor molecules was examined on β-carotene stability under UVA irradiation in ethanol system. Both the effects of sulfides on... Read full abstract on PubMed →
This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high-protein defatted peanut flour (D... Read full abstract on PubMed →
Pesticides cause pollution by remaining in water, soil, fruits and vegetables for a long time and also reach human through the food chain. It was thought that some pesticides used... Read full abstract on PubMed →
Nano-biocomposite films based on plasticized cellulose acetate/triethyl citrate (CA/TEC) were prepared with silver nanoparticles (AgNPs)/gelatin-modified montmorillonite nanofiller... Read full abstract on PubMed →
Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemic... Read full abstract on PubMed →
AIM: The aim of this study was to evaluate the antibacterial and chemical effect of Heracleum persicum essential oil (EO), nisin, Lactobacillus acidophilus, and their combination a... Read full abstract on PubMed →
Seeds of Pinus halepensis are used for preparing zgougou, a spontaneously fermented matrix giving juice and seeds debris, consumed in many Arabian countries, including Tunisia. In... Read full abstract on PubMed →
The volatile profiles of fresh rice noodles (FRN) fermented with pure and five commercial mixed cultures were studied by using solid phase micro extraction/ gas chromatography-mass... 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.