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.
The prevalence of diabetes mellitus is growing rapidly worldwide. This metabolic disorder affects many physiological pathways and is a key underlying cause of a multitude of debili... Read full abstract on PubMed →
Parkinson disease (PD) is a multifactorial disease that takes a leading place among contemporary frequent diseases of the central nervous system (CNS) with not well-established mec... Read full abstract on PubMed →
To investigate key taste-active components in Takifugu obscurus, 28 putative taste compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal components... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on Quillaia extract (E 999) when used as a food additive and the evaluation... Read full abstract on PubMed →
A practical and efficient protocol for the derivatization and detection by GC-EI-MS of isopropyl-, pinacolyl- and cyclohexylmethylphosphonic acids, key diagnostic degradation produ... Read full abstract on PubMed →
Heparin is a life-saving drug with multiple molecular targets and mostly well known for its anticoagulant and antithrombotic pharmacological effects in treating cardiovascular dise... Read full abstract on PubMed →
BACKGROUND: The most common immediate hypersensitivity to macrogols is associated with polyethylene glycol (PEG) 3350; however, the epidemiology, mechanisms, and cross-reactivity a... Read full abstract on PubMed →
Beer would not exist without microbes. During fermentation, yeast cells convert cereal-derived sugars into ethanol and CO<sub>2</sub> . Yeast also produces a wide array of aroma co... Read full abstract on PubMed →
Black pepper is one of the common spices used in foods as a favoring agent. Their utilization is diversified into other applications such as pepper spray for defense, medicine for... Read full abstract on PubMed →
advanced estimates). It is largely grown in Andhra Pradesh, Telangana, Maharashtra, Karnataka, Tamilnadu, Bihar, Rajasthan, Punjab, Haryana and Madhya Pradesh. It is an indispensab... Read full abstract on PubMed →
Demand for Chinese medicinal herbs in the U.S. is increasing and American acupuncturists and farmers are interested in domestic production of these plants. Little is known about th... Read full abstract on PubMed →
ABSTRACT Daidai (bitter orange, Citrus aurantium) is characterized by its fresh citrus scent. In Japanese cuisine, its juice is an important ingredient. As tons of industrial waste... Read full abstract on PubMed →
Monosodium glutamate (MSG) is an umami substance widely used as flavor enhancer. Although it is generally recognized as being safe by food safety regulatory agencies, several studi... Read full abstract on PubMed →
Nowadays, the life-line of urban population has been formed by commercial foods due to industrialization, urbanization, and rapid increase in working class. Commercial foods are ti... Read full abstract on PubMed →
For combating multidrug-resistant microorganisms, exploration of natural compounds from plant endophytes increases the chance of finding novel compounds. An efficient bioactive met... Read full abstract on PubMed →
Abstract Myristica fragrans is an evergreen tree and its seeds are world-widely used in food and traditional medicine due to its high content of volatile components. Besides, other... Read full abstract on PubMed →
After a general introduction and introduction to acetic acid bacteria, this work focuses on the genus Asaia, which causes sensory defects in non-alcoholic beverages. Asaia represen... Read full abstract on PubMed →
Abstract External color of citrus fruits is a key factor that affects consumer acceptability, and ethephon has been commonly used to the degreening of citrus fruits in the industry... Read full abstract on PubMed →
O uso de medicamentos fitoterápicos vem crescendo mundialmente entre os programas preventivos e curativos, e tem estimulado a avaliação dos extratos de plantas para o uso na odonto... Read full abstract on PubMed →
For centuries, aromatic herbs and spices have been added to different foods to improve the flavor and organoleptic properties. The use of aromatic plants and spices in phytotherapy... 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.