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.
Lauric arginate (LAE) is a water-soluble cationic surfactant which has antimicrobial activity against a broad spectrum of foodborne pathogens. Some spice essential oils are effecti... Read full abstract on PubMed →
The sub-dermal secretory cavities (glands) embedded within the leaves of Eucalyptus (Myrtaceae) were once thought to be the exclusive repositories of monoterpene and sesquiterpene... Read full abstract on PubMed →
In a previous study, two highly potent yet unidentified odorants were detected that were present at trace levels in the volatile fraction of Boswellia sacra gum resin. These two co... Read full abstract on PubMed →
The aerial parts of Lippia integrifolia (incayuyo) are widely used in northwestern and central Argentina for their medicinal and aromatic properties. The essential oil composition... Read full abstract on PubMed →
Phytosterols are important bioactive compounds which have several health benefits including reduction of serum cholesterol and preventing cardiovascular diseases. The most widely u... Read full abstract on PubMed →
Neurons are especially susceptible to oxidative damage, which is increasingly implicated in neurodegenerative disease. Certain N-acylethanolamines (NAEs) have been shown to protect... Read full abstract on PubMed →
The integration of plant metabolomics to support preharvest fruit development studies can provide important insights into the biochemical mechanisms involved and lately support pro... Read full abstract on PubMed →
This study aimed to investigate volatile compounds characteristics of Pit mud (PM), Zaopei (ZP), Huangshui (HS) in Chinese Luzhou-flavor liquor fermentation cellar by HS-SPME/GC/MS... Read full abstract on PubMed →
Since antiquity, ginger or Zingiber officinale, has been used by humans for medicinal purposes and as spice condiments to enhance flavor in cooking. Ginger contains many phenolic c... Read full abstract on PubMed →
Resin-based dental sealants (also referred to as pit-and-fissure sealants) have been studied for their contribution to bisphenol A (BPA) exposure in children. Nevertheless, little... Read full abstract on PubMed →
Pretreatments such as low temperature blanching and/or calcium soaking affect the cooked texture of vegetal food. In the work, lotus rhizomes (Nelumbo nucifera Gaertn.) were pretre... Read full abstract on PubMed →
Chloroanisoles, particularly 2,4,6-trichloroanisole, are commonly identified as major taste and odor compounds in water. In the present study, a simple and efficient method was est... Read full abstract on PubMed →
Chloroanisoles are often reported as off-flavor compounds which produce an earthy and musty flavors and odors in drinking water. To improve understanding and ultimately minimize th... Read full abstract on PubMed →
The National Health and Nutrition Examination Survey (NHANES) is a population survey implemented by the Centers for Disease Control and Prevention (CDC) to monitor the health of th... Read full abstract on PubMed →
Black shank, caused by Phytophthora parasitica var. nicotianae, is a widespread and destructive disease of tobacco. Crop rotation is essential in controlling black shank. Here, we... Read full abstract on PubMed →
The activation of microglia and subsequent release of toxic pro-inflammatory factors are crucially associated with neurodegenerative disease, characterized by increased oxidative s... Read full abstract on PubMed →
Effects of chemical (acetylation and succinylation) and enzymatic (Alcalase) modifications on the binding properties of salt-extracted pea protein isolates (PPIs) to 2-octanone, oc... Read full abstract on PubMed →
Molecular interactions between heterologous classes of flavour compounds with salt-extracted pea protein isolates (PPIs) were determined using various bond disrupting agents follow... Read full abstract on PubMed →
Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma... Read full abstract on PubMed →
Phytoplasmas are bacterial phytopathogens that release virulence effectors into sieve cells and act systemically to affect the physiological and morphological state of host plants... 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.