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.
Scientific investigation of lipids in Elasmobranchs has been conducted mainly on shark species. Because rays seem to be neglected, this study was performed to examine the complete... Read full abstract on PubMed →
Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols... Read full abstract on PubMed →
Studies have shown that anthocyanins present in berry fruits have some beneficial health effects such as reducing age-associated oxidative stress and possessing anti-inflammatory p... Read full abstract on PubMed →
<h4>Background</h4>The use of medicinal plants is an option for livestock farmers who are not allowed to use allopathic drugs under certified organic programs or cannot afford to u... Read full abstract on PubMed →
The aroma of saffron has received much attention from scientists in recent years, not only for the compounds that make it up, but also for its glycosidic precursors. Despite it all... Read full abstract on PubMed →
Phytosterols are bioactive components of all vegetable foods. Their most studied and outstanding properties being their cholesterol-lowering activity. This property has led to the... Read full abstract on PubMed →
Habituation is a nonassociative learning mechanism, in which an initial response toward repeated stimuli gradually wanes. This is amongst the simplest and most widespread forms of... Read full abstract on PubMed →
Olive oil polar lipid (OOPL) extract has been reported to inhibit atherosclerosis development on rabbits. Olive pomace polar lipid (PPL) extract inhibits PAF activity in vitro and... Read full abstract on PubMed →
Dietary benzo[a]pyrene (BaP) levels were analyzed by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) in various foods (e.g., snack, potato chip, bread... Read full abstract on PubMed →
The workshop of the European Commission and the Confederation of the Food and Drink Industries of the European Union (CIAA) held in March 2006 in Brussels, Belgium, discussed the k... Read full abstract on PubMed →
This study characterized chemicals released into a chamber in the process of cooking microwave popcorn. Seventeen types of microwave popcorn from eight different brands were studie... Read full abstract on PubMed →
The essential oils of the fruits and the leaves of pistachio (Pistacia vera L.) were analyzed by GC and GC/MS. Fresh unripe pistachio fruits were richer in essential oil (0.5%, w/w... Read full abstract on PubMed →
Fish from Dutch markets were analysed for concentrations of polychlorinated dibenzo-p-dioxins/dibenzofurans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (DL-PCBs) and compar... Read full abstract on PubMed →
Effect of postharvest stress application by slicing at 0.2, 0.4, and 0.6 cm, exposure to ultrasound (power density of 39.2 mW/cm3) for 4 min at 25 degrees C and subsequent incubati... Read full abstract on PubMed →
Volatile thiols, such as 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), are among the most potent aroma compounds found in w... Read full abstract on PubMed →
A steam distilled oil obtained from Matteuccia struthiopteris was analyzed by GC and GC/MS. The oil was found to contain 103 volatile components, and (E)-phytol (24.8%), nonanal (1... Read full abstract on PubMed →
Whole wheat flour was fortified with premix containing ferrous sulfate, ethylenediamine tetraacetic acid and folic acid (20.0:20.0:1.5 ppm) and was stored at ambient temperature fo... Read full abstract on PubMed →
The leaf essential oil of Eugenia uniflora L. (Myrtaceae) was extracted by Clevenger apparatus and analysed by gas chromatography-mass spectrometry (GC-MS). The leaves were collect... Read full abstract on PubMed →
The antioxidant, antifungal and antibacterial potentials of volatile oils and oleoresin of Cinnamomum zeylanicum Blume (leaf and bark) were investigated in the present study. The o... Read full abstract on PubMed →
One of the most important initial steps in exporting a food product to another country from the R&D perspective is to describe and translate the sensory characteristics of a food p... 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.