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.
Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determ... Read full abstract on PubMed →
In this study, an optimisation of extraction of sulphur volatile compounds (SVCs) has been performed using Central Composite Design. The conditions of the highest amount of eluated... Read full abstract on PubMed →
Salicylates are used as fragrance and flavor ingredients for foods, as UV absorbers and as medicines. Here, we examined the hydrolytic metabolism of phenyl and benzyl salicylates b... Read full abstract on PubMed →
INTRODUCTION: Vulvovaginal candidiasis is estimated to be the second most common cause of vaginitis after bacterial vaginosis. Candida albicans accounts for 85% to 90% of cases. ME... Read full abstract on PubMed →
Sweeteners, both natural and artificial, play an important role in a human diet as well as are of great importance to the food industry and dieticians. Many people associate sweet... Read full abstract on PubMed →
We report a floating electrode-based bioelectronic tongue mimicking insect taste systems for the detection and discrimination of umami substances. Here, carbon nanotube field-effec... Read full abstract on PubMed →
RATIONALE: In mass spectrometry imaging (MSI) it is often desirable to analyse the same sample in both polarities to extract the most information. However, many matrices that produ... Read full abstract on PubMed →
A Ni(ii) bisphosphine dithiolate compound degrades into an electrode-adsorbed film that can evolve hydrogen under reducing and protic conditions. An electrochemical study suggests... Read full abstract on PubMed →
Pheromone and plant odorants are important for insect mating, foraging food sources and oviposition. To understand the molecular mechanisms regulating pheromone and odorant signali... Read full abstract on PubMed →
Olfaction plays a critical role in several aspects of the human life. Odorants are detected by hundreds of odorant receptors (ORs) which belong to the superfamily of G protein-coup... Read full abstract on PubMed →
The current study aimed at evaluating the antifungal activity of thyme (Thymus vulgaris L.) essential oil (EO) and its hydrosol and propolis extract (PE) against natural mycobiota... Read full abstract on PubMed →
The aim of the present work was monitoring of chicken quarters microbiological indicators after treatment by ethylenediaminetetraacetate (EDTA), lavender (Lavandula angustifolia L.... Read full abstract on PubMed →
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, and to prepare sp... Read full abstract on PubMed →
BACKGROUND: Saffron (Crocus sativus L.) is a common but very expensive herbal medicine. As an important traditional medicine, it has an outstanding effect in treating irregular and... Read full abstract on PubMed →
Ruta graveolens (rue) is a spontaneous plant in the Mediterranean area with a strong aroma and a very intense bitter taste, used in gastronomy and in folk medicine. From the leaves... Read full abstract on PubMed →
Pyroligneous acid (PA) is a complex highly oxygenated aqueous liquid fraction obtained by the condensation of pyrolysis vapors, which result from the thermochemical breakdown or py... Read full abstract on PubMed →
3113 Semina: Ciências Agrárias, Londrina, v. 36, n. 5, p. 3113-3122, set./out. 2015 Recebido para publicação 09/05/14 Aprovado em 09/11/14 DOI: 10.5433/1679-0359.2015v36n5p3113 B... Read full abstract on PubMed →
The objective of this research was to evaluate saltiness and bitterness perception in oil-in-water emulsion systems. For that purpose, three experiments were performed: A sensory t... Read full abstract on PubMed →
Acacia cyanophylla Lindl. (Fabaceae), synonym Acacia saligna (Labill.) H. L.Wendl., native to West Australia and naturalized in North Africa and South Europe, was introduced in Tun... Read full abstract on PubMed →
Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids w... 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.