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.
Strain HD1 with antifungal activity was isolated from kimchi and identified as Lactobacillus plantarum. Antifungal compounds from Lb. plantarum HD1 were active against food- and fe... Read full abstract on PubMed →
The effects of foliar application of different concentrations of amino acids (tyrosine and phenylalanine) and phenolic acids (trans-cinnamic acid, benzoic acid and salicylic acid)... Read full abstract on PubMed →
Litsea cubeba oil is extracted from the fresh fruits of Litsea cubeba by distillation. In this study, its chemical constituents, antibacterial activity, kinetics and effects agains... Read full abstract on PubMed →
Production of 2-pentanone, a methylketone, is increased in fasting ketotic humans. Its origin is unknown. We hypothesised that it is formed via β -oxidation of hexanoic acid by the... Read full abstract on PubMed →
The properties of fragrance molecules in the public databases SuperScent and Flavornet were analyzed to define a "fragrance-like" (FL) property range (Heavy Atom Count ≤ 21, only C... Read full abstract on PubMed →
Lipases are a group of enzymes naturally endowed with the property of performing reactions in aqueous as well as organic solvents. The esterification reactions using lipase(s) coul... Read full abstract on PubMed →
Most of the precursors and/or degradation products related to the Chemical Weapons Convention (CWC) are polar. Identification of these molecules in environmental samples provides c... Read full abstract on PubMed →
BACKGROUND: Selective breeding alcohol-preferring (P) and alcohol-nonpreferring (NP) rats showed a strong preference for the sucrose solutions, whereas P rats intake greater amount... Read full abstract on PubMed →
Although consumers and the food industry have an interest in reducing the use of synthetic additives, the consumption of processed meat in Brazil has been increasing because of the... Read full abstract on PubMed →
The microencapsulation of tuna oil in gelatin-sodium hexametaphosphate (SHMP) using complex coacervation was optimised for the stabilisation of omega-3 oils, for use as a functiona... Read full abstract on PubMed →
Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the add... Read full abstract on PubMed →
The aim of the studies was to determine the optimal term of harvest for Satureja montana L. (winter savory) in order to obtain the essential oil rich in antioxidative compounds suc... Read full abstract on PubMed →
Four Seasons Rose is an old variety of Rosa damascena Mill. Using the technique of dynamic headspace collection, the volatiles emitted from the flowers of Four Seasons Rose were co... Read full abstract on PubMed →
[EN] Mouthfeel characteristics of wine phenolic compounds (catechin, epicatechin, coumaric acid, caffeic acid, protocatechuic acid and gallic acid) were evaluated by sensory analys... Read full abstract on PubMed →
The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied.... Read full abstract on PubMed →
<h4>Objective</h4> To find new bioactive natural products, the chemical composition and to sudy the antibacterial activity of essential oil components extracted from the aerial par... Read full abstract on PubMed →
Limonene constitutes 98% of the essential oil obtained from orange peel. Besides being used as fragrances and flavours in the food, perfume and cosmetic industries, limonene is als... Read full abstract on PubMed →
Post-harvest operations, handling and storage of fresh herbs may decrease the content of bioactive compounds and increase the microbial contaminants. Minimal processing can extend... Read full abstract on PubMed →
The essential oil of juniper berries (Juniperus communis L., Cupressaceae) is traditionally used for medicinal and flavoring purposes. As elucidated by gas chromatography/flame ion... Read full abstract on PubMed →
Numerous anti-inflammatory properties have been attributed to caffeic acid phenethyl ester (CAPE), an active component of propolis. NADPH oxidases are multienzymatic complexes invo... 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.