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 this study, the gastric transport efficiency of malvidin-3-glucoside and several derivatives was assayed on the MKN-28 cell model. The transport efficiency was found to increase... Read full abstract on PubMed →
The objective of this research was to survey the antioxidant functional role of the main anthocyanins of blueberries in endothelial cells. Changes on the reactive oxygen species (R... Read full abstract on PubMed →
CONTEXT: The use of many traditional medicinal plants is often hampered by the absence of a proper biochemical characterization, which is essential to identify the bioactive compou... Read full abstract on PubMed →
This study investigates the comprehensive organosulphur compounds and evaluation of antioxidant activities in Allium hookeri, called hooker chive. The non-volatile and volatile org... Read full abstract on PubMed →
trans-S-1-Propenyl-l-cysteine sulfoxide (PRENCSO) is the most abundant flavor precursor in onions. The changes in PRENCSO, its biosynthetic precursors, and cycloalliin contents in... Read full abstract on PubMed →
Beneficial health properties of garlic, as well as its most common adverse effect – distinctive breath odour – are well-known. In contrast, analogous research on the ef... Read full abstract on PubMed →
A new headspace liquid-phase microextraction technique based on using a copper foam nanostructure substrate followed by gas chromatography-flame ionization detection was developed... Read full abstract on PubMed →
Levels of obesity in Middle Eastern countries are increasing. Phytochemicals have anti-obesogenic properties as evidenced by prevention of adipocyte differentiation and blocking tr... Read full abstract on PubMed →
‘Zaoheibao’ (a red tetraploid hybrid) and ‘Wuhecuibao’ (a white triploid hybrid) grapes have beenobtained from Guibao♀ (diploid, Vitis vinifera) × Zaomeigui♂ (diploid, V. vinifera)... Read full abstract on PubMed →
The essential oil from the aerial parts of Nephrolepis exaltata and Nephrolepis cordifolia obtained by hydro-distillation were analyzed by gas chromatography/ mass spectrometry. Th... Read full abstract on PubMed →
AIMS: To determine the antifungal, anti-oomycete and phytotoxic activity; and chemical composition of the volatile organic compounds (VOCs) produced by endophytic fungus Xylaria sp... Read full abstract on PubMed →
The chemical composition of spontaneous volatile emission from Rubus ulmifolius flowers and fruits during different stages of development was evaluated by HS-SPME-GC/MS. In total,... Read full abstract on PubMed →
Giant fennel (Ferula communis L.) is well known in folk medicine for the treatment of various organ disorders. The biological importance of members of genus Ferula prompted us to i... Read full abstract on PubMed →
Despite the availability of a large number of alkyl tetrahydrofurfuryl ethers that have a wide range of applications, pure bis(tetrahydrofurfuryl) ether (BTHFE) has not been previo... Read full abstract on PubMed →
It is well established that a wide range of reductones is formed in the course of the Maillard reaction and that these substances contribute to the oxidative stability of food. The... Read full abstract on PubMed →
Hydrogen sulfide (H2S) is produced by yeast during winemaking and possesses off-flavors reminiscent of rotten eggs. The production of H2S during fermentation has also been associat... Read full abstract on PubMed →
In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentation fining on wine aroma chemistry has been e... Read full abstract on PubMed →
Reaction of AgBr with TabHPF6 (TabH = 4-(trimethylammonio)benzenethiol) readily produces a unique one-dimensional coordination polymer [(TabH)(AgBr2)]n (1), consisting of anionic c... Read full abstract on PubMed →
BACKGROUND: The use of aromatic plants to relief different illness is not a new therapy. Actually aromatic plants have been used for many centuries by different cultures around the... Read full abstract on PubMed →
The alkaloid myosmine (3-(1-pyrroline-2-yl)pyridine) is widespread in biological matrixes including foodstuffs and tobacco products. Some in vitro tests in cellular systems showed... 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.