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 present study deals with the changes on the main technological characteristics and volatile compounds profile of a traditional Spanish dry-ripened loin from Celta pig breed. Th... Read full abstract on PubMed →
Abstract The objective of this work is to assess the sensory, chemical, physicochemical profiles and the biological activities of Origanum spp. essential oils from central Argentin... Read full abstract on PubMed →
This research aimed to develop in vitro methods to assess hazard of canine food ingredients. Canine hepatocytes were harvested and cell viability of clove-leaf oil (CLO), eugenol (... Read full abstract on PubMed →
Naturally occurring polymers such as alginate (AL) and chitosan (CS) are widely used in biomedical and pharmaceutical fields in various forms such as nanoparticles, capsules, and e... Read full abstract on PubMed →
Inhibitors of tumor growth using extracts from aromatic plants are rapidly emerging as important new drug candidates for cancer therapy. The cytotoxicity and <em>in vitro</em> anti... Read full abstract on PubMed →
Basil (Ocimum sp.) is the most popular fresh culinary herb. An increased demand for locally grown food is causing greenhouse producers to expand production of hydroponically grown... Read full abstract on PubMed →
The aim of this paper was to investigate biochemical composition of Hyssopus officinalis L. in relation to plant age and phenological growth stage under conditions of Ukrainian Pol... Read full abstract on PubMed →
Tea polyphenols (TP) have shown antioxidant activity and antimicrobial properties in the food industry. Assessment of anti-oxidation potential of 6-gingerol (GR) has also been veri... Read full abstract on PubMed →
Foeniculum vulgare Mill. (fennel) is used to flavor food, in cosmetics, as an antioxidant, and to treat microbial, diabetic and common inflammation. No study to date, however, has... Read full abstract on PubMed →
Plants are a source of large amount of drugs comprising antispasmodics, emetic, Anti-cancer, anti microbial and anticancer activities etc. A large number of the plants are claimed... Read full abstract on PubMed →
The interaction of 2-ethoxymethylidene-3-oxo esters and their analogues with 5-aminotetrazole is an efficient synthetic approach to novel azaheterocycles. 2-Ethoxymethylidene-3-oxo... Read full abstract on PubMed →
This study presents an assessment of the vegetable oil extraction from coriander fruits through mechanical pressing, more specifically twin-screw extrusion. This comprises an evalu... Read full abstract on PubMed →
Anthriscus sylvestris (L.) Hoffm. is a wild herbaceous plant common in most temperate regions. It has been used traditionally to treat headaches, as a tonic, as antitussive, antipy... Read full abstract on PubMed →
The purpose of this article is to use search engines such as PubMed and Scifinder to locate scholarly articles and reports pertaining to Cinnamon ( ròu guì), its novel effects, pre... Read full abstract on PubMed →
<h4>Context</h4>Wild carrot, Daucus carota L. ssp. carota (Apiacae), is widely distributed throughout the world and has various uses in traditional medicine in Lebanon.<h4>Objectiv... Read full abstract on PubMed →
4(5)-Methylimidazole (4-MeI) is a nitrogen-containing heterocyclic compound found in class III and IV ammoniated caramel colors, a group of additives widely used in the food indust... Read full abstract on PubMed →
Aromatic plants have been used worldwide in human diet to improve the flavor and taste of meals or as herbal infusions. Beyond the culinary purposes, these plants are also used for... Read full abstract on PubMed →
In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were... Read full abstract on PubMed →
Phytoncides, which are volatile substances emitted from plants for protection against plant pathogens and insects, are known to have insecticidal, antimicrobial, and antifungal act... Read full abstract on PubMed →
The aim of this review was to point to a great importance of plants from Apiaceae family as a functional food. Caraway (Carum carvi L.), anise (Pimpinella anisum L.), coriander... 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.