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 utility of a standard analysis technique for wine volatiles was expanded by the identification of eleven new components in the standard chromatogram. Acetoin was identified as... Read full abstract on PubMed →
Non-centrifugal cane sugar (NCS), also called "panela", is a high carbohydrate-content food obtained by boil evaporation of the sugar cane juice. This study was undertaken to asses... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of polyglycerol esters of fatty acids (PEFA) (E 475... Read full abstract on PubMed →
Since solvents of petroleum origin are now strictly regulated worldwide, there is a growing demand for using greener, bio-based and renewable solvents for extraction, purification... Read full abstract on PubMed →
Plants of the genus <i>Aristolochia</i> have been frequently reported as important medicinal plants. Despite their high bioactive potential, to date, there are no reports of their... Read full abstract on PubMed →
Im 19. Jh. wurden die heute im Weinbau wichtigsten Pathogene von Nordamerika nach Europa eingeschleppt. Zu ihrer Bekämpfung werden in der Rebenzüchtung amerikanische und asiatische... Read full abstract on PubMed →
The spread of cancer cells to distant organs, in a process called metastasis, is the main factor that contributes to most death in cancer patients. Vanillin, the vanilla flavoring... Read full abstract on PubMed →
<h4>Background</h4>Porphyra tenera (Kjellman, 1897) is the most common eatable red seaweed in Asia. In the present study, P. tenera volatile oil (PTVO) was extracted from dried P.... Read full abstract on PubMed →
Metabolic engineering is a main focus of many plant biotechnology programs that look for the production of novel plant varieties with improved human health benefits. Among the most... Read full abstract on PubMed →
<i>Cordyceps bassiana</i> is one of Cordyceps species with anti-oxidative, anti-cancer, anti-inflammatory, anti-diabetic, anti-obesity, anti-angiogenic, and anti-nociceptive activi... Read full abstract on PubMed →
14 October 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:‘Fortified’ wines volatile composition: Effect of different postharvest dehydr... Read full abstract on PubMed →
Saffron (Crocus sativus L.) has been considered as a medicinal plant since ancient times and also widely used as food additive for its color, taste and odor. The pharmacological pr... Read full abstract on PubMed →
Microwave-assisted maceration (MAM) was developed as a new and rapid application to flavor the olive oil with dried Rosmarinus officinalis L. leaves. MAM was compared to convention... Read full abstract on PubMed →
Although putatively taste has been associated with obesity as one of the factors governing food intake, previous studies have failed to find a consistent link between taste percept... Read full abstract on PubMed →
Factors that influence the charging of protein ions formed by electrospray ionization from aqueous solutions in which proteins have native structures and function were investigated... Read full abstract on PubMed →
This work assessed the antibacterial activity of electro-activated solutions of salts of weak organic acids (potassium acetate, potassium citrate and calcium lactate) on Salmonella... Read full abstract on PubMed →
Extracts from an endophytic fungus isolated from the roots of the Algerian plant <i>Globularia alypum</i> showed prominent antimicrobial activity in a screening for novel antibioti... Read full abstract on PubMed →
Introduction The conversion of raw food materials into finished fermented products is often considered to be one of the best examples of “value added” processing. Indian wine expor... Read full abstract on PubMed →
Essential oils are the most important compounds produced during secondary metabolism in aromatic plants. Essential oils are volatile, have characteristic odor and are used as defen... Read full abstract on PubMed →
There is insufficient evidence to identify the precise health effects of chili pepper consumption. However, there is evidence of their topical use as an analgesic to decrease pain... 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.