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.
In the present study, phytofabricated selenium nanoparticles (PF-SeNPs) were prepared from aqueous fruit extract of Emblica officinalis in a facile, green, economic, tactic and eco... Read full abstract on PubMed →
La tesis a lo largo de cuatro capítulos plantea el efecto que causa modificar la formulación de los helados, especialmente cuando compuestos tan importantes como son grasa y azúcar... Read full abstract on PubMed →
To achieve efficient one-step production of gluconic acid, cascade reactions of glucose oxidase (GOD) and catalase (CAT) have been advocated in the biocatalysis system. In this wor... Read full abstract on PubMed →
Costa Rican animal feed production is continually growing, with approximately 1,238,243 metric tons produced in 2018. Production-wise, pet cat and dog food are in fifth place (abou... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of the proposed amendment of the specifications for steviol glycosides (E 960) as... Read full abstract on PubMed →
Cyclobutanes containing one oxygen atom in a molecule are called oxetane-containing compounds (OCC). More than 600 different OCC are found in nature; they are produced by microorg... Read full abstract on PubMed →
Zero-calorie high-intensity sweeteners from natural sources perform very well in the market place. This has encouraged food scientists to continue the effort to search for novel na... Read full abstract on PubMed →
Oleoresin capsicum (OC) is an extract of chili pepper containing the active agent capsaicin. In this study, OC-loaded nanoemulsions were prepared by microfluidization and stabilize... Read full abstract on PubMed →
A series of dipeptide systems have been easily achieved through a TiCl<sub>4</sub>-assisted condensation reaction. The reaction of N-protected amino acids with amino acid methyl es... Read full abstract on PubMed →
Glutamine and alanine are lipogenic and could prevent the effects of resistance training (RT) in reducing adiposity and modulating lipid profile. Thus, we aimed to investigate the... Read full abstract on PubMed →
BACKGROUND: 'Bianliang ziyu', a famous chrysanthemum variety commonly planted in Kaifeng, China, is often consumed by local residents. However, the hepatoprotective effects of Bian... Read full abstract on PubMed →
An entomopathogenic fungus, Cordyceps sp. has been known to produce cordycepin which is a purine nucleoside antimetabolite and antibiotic with potential anticancer, antioxidant and... Read full abstract on PubMed →
The increased interest in functional materials of natural origin has resulted in a higher market demand for preservative-free, "clean label", or natural ingredients-based products.... Read full abstract on PubMed →
Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitternes... Read full abstract on PubMed →
Propolis is a fragrant material produced by bees and is commonly used as an ingredient in food, beverage, and consumer goods industries. Application of a comparative aroma extract... Read full abstract on PubMed →
The variation in habitat has a direct effect on the plants and as a consequence, changes their content of the bioactive constituents and biological activities. The present study ai... Read full abstract on PubMed →
Abstract Cymbopogon citratus is an aromatic plant of Gramineae family well-known as lemon grass. Cymbopogon is derived from Greek word “kymbe – pogon” which means boat-beard. The l... Read full abstract on PubMed →
Pea protein hydrolysate (PPH) is successfully conjugated with gum arabic (GA) through Maillard-driven chemistry. The effect of cross-linking conjugation on the structure, solubilit... Read full abstract on PubMed →
Industrial cultures of filamentous fungi are used to add unique aesthetics and flavors to cheeses and other microbial foods. How these microbes adapted to live in food environments... Read full abstract on PubMed →
The results of flower crab shell waste processing are known to contain high nutritional value, especially in calcium and phosphorus. Nutritional content found in flower crab shell... 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.