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 2017, the Food and Agriculture Organization (FAO) issued a report on the challenges that Agriculture is facing and will face into the 21st century, which can be summarized in on... Read full abstract on PubMed →
The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countrie... Read full abstract on PubMed →
Jiang-flavor (JF) daqu is a liquor starter used for production of JF baijiu, a well-known distilled liquor in China. Although a high temperature stage (70°C) is necessary for quali... Read full abstract on PubMed →
BACKGROUND We assessed levels of circulating amino acids in different etiologies of chronic kidney disease (CKD) and the association of amino acids with risk factors of CKD progres... Read full abstract on PubMed →
Mosquito-borne diseases such as malaria, filariasis, chikunguniya, yellow fever, dengue and Japanese encephalitis are the major cause of remarkable morbidity and mortality in lives... Read full abstract on PubMed →
Abstract Matricaria chamomilla Var. recutita (L.) has been used in the pharmaceutical, cosmetic and food industries due to the use of chamazolene and bisabolol compounds. The yield... Read full abstract on PubMed →
The seed of five fruits and vegetables, which are often eaten by Chinese people, were selected as research objects to study the physicochemical properties, nutritional ingredients... Read full abstract on PubMed →
This study was aime to investigate the effect of addition different concentration of celery leaves to white soft cheese ,Treated cheese between 2018-2019, ,The finely Celery (Apium... Read full abstract on PubMed →
Abstract Celery plants (Apium graveolens L.) have long been used as ingredients of traditional medicine as antihypertensive by the people of Indonesia. This study aims to deter... Read full abstract on PubMed →
Abstract Celery plants (Apium graveolens L.) have long been used as ingredients of traditional medicine as antihypertensive by the people of Indonesia. This study aims to deter... Read full abstract on PubMed →
Fermented foods and seasoning agents play central roles in the food and nutrition security of nations across the world, but particularly so in Africa, Asia, South America and Ocean... Read full abstract on PubMed →
<i>Campylobacter</i> is a major foodborne pathogen and can be acquired through consumption of poultry products. With 1.3 million United States cases a year, the high prevalence of... Read full abstract on PubMed →
In physiological conditions, the gut is heavily infiltrated with various subsets of inflammatory cells, whose activity is tightly controlled by counter-regulatory mechanisms. Defec... Read full abstract on PubMed →
Aims: Peppers are common raw spices facing significant post-harvest lost in the handling train. This study was carried out to promote the production of pepper concentrate as spices... Read full abstract on PubMed →
Butyl levulinate (BL) is a versatile chemical utilized widely in food and chemical industries, the production of which by using cellulose in biomass resources is of great significa... Read full abstract on PubMed →
A cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitabl... Read full abstract on PubMed →
The synthesis of aroma compounds that are utilized as precursors of multiple synthesis chains in the pharmaceutical industries and as ingredients in food and fragrance industries c... Read full abstract on PubMed →
Ocimum basilicum (sweet basil) and Laurus nobilis (bay leaves or laurel) have been used in traditional medicine for centuries, and also extensively employed as spices for adding ar... Read full abstract on PubMed →
<i>Origanum</i> species are plants rich in volatile oils that are mainly used for culinary purposes. In recent years, there has been a growing interest in the biological activities... Read full abstract on PubMed →
The synthesis of ethyl butyrate catalyzed by lipases A (CALA) or B (CALB) from <i>Candida antarctica</i> immobilized onto magnetic nanoparticles (MNP), CALA-MNP and CALB-MNP, respe... 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.