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.
Bidi, an indigenous form of cigarette in South Asian countries, is popular because of its low cost and multi-flavored variants. Although recent studies have shown that bidi smokers... Read full abstract on PubMed →
Although sensory appeal influences peanut consumption, peanut varieties are mostly selected based on agronomic traits. As a result, the sensory properties of peanut varieties, espe... Read full abstract on PubMed →
The objective of this study was to investigate the volatile compounds of the leaves of ten perilla accessions as well as to determine total polyphenols, antioxidant capacity. Essen... Read full abstract on PubMed →
Palatable oral pharmaceuticals are crucial for feline medication. The pharmaceutical industry prefers synthetic flavours over organic ones because of hygiene and regulatory issues.... Read full abstract on PubMed →
The objective of the study was to compare the antimicrobial activities of ethanolic propolis extracts obtained using different extraction methods. Extraction of propolis was carrie... Read full abstract on PubMed →
<h4>Background</h4>Genus <i>Miliusa</i> (family Annonaceae), widely distributed in mainland Asia and Australia to New Guinea, has been employed in both traditional herbal uses and... Read full abstract on PubMed →
This paper examines the gas phase thermal decomposition of dieldrin and associated formation of toxic combustion products including polychlorinated dibenzo-p-dioxin and dibenzofura... Read full abstract on PubMed →
Thermal modification (TM) is an ecological and low-cost pretreated method to improve the dimensional stability and decay resistance of wood. This study systematically investigates... Read full abstract on PubMed →
Characteristic aroma substances of cis‐rose oxide imparts the odorant of “lychee‐like,” while of citronellol is the precursor of it in lychee. The characterization of volatiles of... Read full abstract on PubMed →
Puerarin, an important isoflavonoid from the edible root of Pueraria lobata, shows multiple bioactivities but suffers from low bioavailability. In this study, a new whole-cell cata... Read full abstract on PubMed →
Investigating the influence of seasonal variations on biological activities is important for pharmacological studies and metabolic engineering. Therefore, this study was conducted... Read full abstract on PubMed →
Background and aims: Wine is a beverage characterized by its pleasant aromatic features. These sensory notes are determined by the specific concentrations of odorous chemical compo... Read full abstract on PubMed →
We report the synthesis of a new macrocyclic receptor, namely 2,8,14,20-tetra-hexyl-4,24:6,10:12,16:18,22-<i>O</i>,<i>O</i>'-tetra-kis-[2,3-di-hydro-[1,4]dioxino[2,3-<i>g</i>]quino... Read full abstract on PubMed →
Isoeugenyl methyl ether (CAS No. 93-16-3) is a food additive used as a nature identical flavoring agent. To determine the toxicity profile and the no-observed-adverse-effect level... Read full abstract on PubMed →
Over the past decades, Bacillus megaterium has been employed for the industrial production of recombinant proteins and active pharmaceutical compounds. However, the limited reperto... Read full abstract on PubMed →
<i>Isodon rugosus</i> (Wall. ex Benth.) Codd accumulates large amounts of phenolics and pentacyclic triterpenes. The present study deals with the in vitro callus induction from ste... Read full abstract on PubMed →
As a high value-added product from biomass pyrolysis, wood vinegar (WV) has been used as a growth regulator for many plant species in agriculture based on the diverse active chemic... Read full abstract on PubMed →
Resveratrol (3,5,4'-trihydroxystilbene) is one of the most abundant polyphenols in red grapes, and red wine represents one of the most important dietary sources of this compound. A... Read full abstract on PubMed →
Currently, ethanol is produced <i>via</i> hydration of ethene or fermentation of foods. Lignin and CO<sub>2</sub> are abundant, cheap and renewable feedstocks. Synthesis of ethanol... Read full abstract on PubMed →
Senna occidentalis and S. hirsuta are mostly gathered from the wild for medicinal use and have a disagreeable odour when crushed. The volatile oils isolated from fresh fruits of S.... 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.