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.
In this study, we evaluate the biosafety and bioactivity (antioxidant potential) of a traditional water infusion (tea) of common sage (Salvia officinalis L.) in vivo in mice and ra... Read full abstract on PubMed →
Plant lignan 7-hydroxymatairesinol (7-HMR) is a novel precursor of the mammalian lignan enterolactone. A 13 week toxicity study at dietary levels of 0, 0.25, 1, and 4% (w/w) of pot... Read full abstract on PubMed →
Milk was concentrated by ultrafiltration (UF) or vacuum condensing (CM) and milks with 2 levels of protein: 4.5% (UF1 and CM1) and 6.0% (UF2 and CM2) for concentrates and a control... Read full abstract on PubMed →
Superficial and bottom sediment samples from 83 European mountain lakes, ranging from Norway to the Pyrenees and East Europe, were tested for estrogenic compounds by the recombinan... Read full abstract on PubMed →
The relationships among cytochrome P450 induction in marine wildlife species, levels of fluorescent aromatic compounds (FAC) in their bile, the chemical composition of the inducing... Read full abstract on PubMed →
The dichloromethane extract of the stem bark of Warburgia ugandensis afforded three new coloratane sesquiterpenes, namely: 6alpha,9alpha-dihydroxy-4(13),7-coloratadien-11,12-dial (... Read full abstract on PubMed →
Six different olibanum samples with certified botanical origin were analyzed by headspace SPME-GC/MS in order to define their mono-, sesqui- and diterpenic composition, as pertinen... Read full abstract on PubMed →
Polygodial was found to exhibit a fungicidal activity against a food spoilage yeast, Zygosaccharomyces bailii, with the minimum fungicidal concentration (MFC) of 50 microg/mL (0.17... Read full abstract on PubMed →
Polygodial was found to possess moderate antibacterial activity against gram-positive bacteria including Bacillus subtilis, Staphylococcus aureus and gram-negative bacteria includi... Read full abstract on PubMed →
OBJECTIVE: Yucca schidigera is a plant that grows in Mexico, and it has a very high level of saponins and phenolic compounds with antioxidant action. The products of Y. schidigera... Read full abstract on PubMed →
The potential occurrence of endocrine-disrupting compounds (EDCs) as well as pharmaceuticals and personal care products (PPCPs) in drinking water supplies raises concern over the r... Read full abstract on PubMed →
Antitermitic activities of extracts obtained from the heartwood of Australian white cypress (Callitris glaucophylla Thompson et Johnson) were investigated in an attempt to detect a... Read full abstract on PubMed →
The chemical composition of the essential oil obtained by hydrodistillation from the aerial parts of Hyptis verticillata Jacq. was elucidated by a combination of GC and GC-MS analy... Read full abstract on PubMed →
Ageratum conyzoides L. weed often invades cultivated fields and reduces crop productivity in Southeast Asia and South China. However, intercropping this weed in citrus orchards may... Read full abstract on PubMed →
This paper describes a method for the simultaneous determination of monocarboxylic acids (C6-C34), dicarboxylic acids (C2-C24), omega-oxo-carboxylic acids (C2-C9), ketocarboxylic a... Read full abstract on PubMed →
Benzylidene acetone reacts with thiocyanates derived from secondary amines in a one-pot reaction to give 4-aminobicyclo[2.2.2]octan-2-ones. The reaction mixture was investigated fo... Read full abstract on PubMed →
Nucleotides, particularly 5'-nucleotides, are important flavoring agents found in many foods and beverages. Their precise effect on the flavor of wines aged on lees has not been ex... Read full abstract on PubMed →
Furocoumarins are natural plant constituents present in medicinal plants and in a variety of foods such as grapefruit juice. They are phototoxic and act as potent inhibitors of dru... Read full abstract on PubMed →
Dou-chi, a traditional soybean food fermented with Aspergillus sp., is usually used as a seasoning in Chinese food, and has also been used as a folk medicine in China and Taiwan. A... Read full abstract on PubMed →
Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past... 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.