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.
Five varieties of <i>Ocimum basilicum</i> L. namely lettuce, cinnamon, minimum, latifolia, and violetto were separately cultivated in field and greenhouse in the island Kefalonia (... Read full abstract on PubMed →
The isomers of 3,7-dimethyl-2,6-octadienal, more commonly known together as citral, are two of the most notable natural compounds in the flavor and fragrance industry. However, bot... Read full abstract on PubMed →
Oleanolic acid is a naturally occurring triterpenoid and is widely present in food and medicinal plants. To examine the effect of oleanolic acid on memory deficits, we employed a c... Read full abstract on PubMed →
Essential oil extracts from <i>Ferula iliensis</i> have been used traditionally in Kazakhstan for treatment of inflammation and other illnesses. Because little is known about the b... Read full abstract on PubMed →
Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes... Read full abstract on PubMed →
The aim of the present study was to evaluate the physical parameters, volatiles profile and sensory quality of the cabbage pieces subjected to hot air drying and freeze drying proc... Read full abstract on PubMed →
About 10% of the world's vegetable production is generated from Brassicaceae, wherein Brassica rapa is a dominating species. There is growing evidence that glucosinolates (GLSs), m... Read full abstract on PubMed →
Vegetables of the <i>Brassica oleracea</i> group, such as broccoli, cauliflower, and cabbage, play an important role for glucosinolate consumption in the human diet. Upon maceratio... Read full abstract on PubMed →
Plants of the <i>Allium</i> genus produce sulphur compounds that give them a characteristic (alliaceous) flavour and mediate for their medicinal use. In this study, the chemical co... Read full abstract on PubMed →
The anti-inflammatory actions of glucosamine (GlcN) on arthritic disorders involve the suppression of inflammatory mediator production from synovial cells. GlcN has also been repor... Read full abstract on PubMed →
This study aimed to characterize the effects of bunch rot and powdery mildew on the primary quality parameter of wine, the aroma. The influence of these fungal diseases was studied... Read full abstract on PubMed →
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the... Read full abstract on PubMed →
<h4>Objective</h4>To reveal the pathophysiological changes of sepsis, the plasma metabonomics of septic rats was determined and differential metabolites were determined by gas chro... Read full abstract on PubMed →
Here we present a method for the accurate quantification of major volatile metabolites found in different food and beverages, including ethanol, acetic acid and other aroma compoun... Read full abstract on PubMed →
Recently oxobiodegradable polyethylene gained popularity as food packaging material due to its potential to reduce polymer waste. However, this type of material can release after i... Read full abstract on PubMed →
<i>Leptadenia reticulata</i> (Retz.) Wight & Arn. (Apocynaceae), is a traditional medicinal plant species widely used to treat various ailments such as tuberculosis, hematopoiesis,... Read full abstract on PubMed →
The biochemical pathway that gives onions their savor is part of the chemical warfare against microbes and animals. This defense mechanism involves formation of a volatile lachryma... Read full abstract on PubMed →
UNLABELLED: A consumer study was conducted to evaluate preferences in Vidalia onions, and define consumer acceptability thresholds for commonly analyzed flavor compounds associated... Read full abstract on PubMed →
Numerous cellular processes involving <i>S</i>-adenosyl-l-methionine result in the formation of the toxic by-product, 5'-methylthioadenosine (MTA). To prevent inhibitory MTA accumu... Read full abstract on PubMed →
Bentonite fining is the most common process used in the wine industry to remove proteins from wine. Herein, the influence of fermentative and post-fermentative fining on aroma comp... 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.