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.
<b>Ethnopharmacological relevance:</b> Murrayae Folium et Cacumen (MFC) is a plant considered to be a traditional Chinese medicine with culinary value as well. The dry leaves and t... Read full abstract on PubMed →
The plants that we consume in our daily diet and use as a risk preventer against many diseases have many biological and pharmacological activities. In this study, the phytochemical... Read full abstract on PubMed →
'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identifie... Read full abstract on PubMed →
Encapsulation revolutionizes industries through enhanced stability, controlled release, and targeted performance of active ingredients. The novel aspect of this study explores the... Read full abstract on PubMed →
Volatile aroma compounds are important chemical cues for insects. Behavioral responses to specific odors differ strongly between insect species, and the exact causative molecules a... Read full abstract on PubMed →
The aim of this study was to conduct a thorough scientific investigation into the similarities and differences in the quality of the cellars of different Luzhou-flavor liquor winer... Read full abstract on PubMed →
Oranges are the most processed fruit in the world-it is therefore apparent that the industrial production of orange juice generates large quantities of orange peel as a by-product.... Read full abstract on PubMed →
To elucidate the formation of characteristic aroma over enzymatic-catalyzed processes (ECP), GC-MS-based volatile-metabolomic combined with desorption-electrospray-ionization coupl... Read full abstract on PubMed →
Gas chromatography ion-mobility spectrometry (GC-IMS) technology is drawing increasing attention due to its high sensitivity, low drift, and capability for the identification of co... Read full abstract on PubMed →
4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is a flavor compound widely found in natural products and is used in food as a flavor-enhancing agent. Quinone oxidoreductase (QOR) was... Read full abstract on PubMed →
4-Hydroxy-2,5-dimethyl-3 (2H)-furanone (HDMF) is widely used in the food industry as a spice and flavoring agent with high market demand. In this study, fructose-1,6-bisphosphate a... Read full abstract on PubMed →
Several strains of <i>Leishmania</i> parasite are involved in the occurrence of leishmaniasis infections, which makes its prevention and treatment very challenging. Currently, all... Read full abstract on PubMed →
Curcumin is widely recognized for its diverse antitumor properties, ranging from breast cancer to many other types of cancers. However, its role in the tumor microenvironment remai... Read full abstract on PubMed →
The formulations of functional low-calorie dairy dessert, enriched with inulin/polydextrose (as a starch substitute), and ginger/cinnamon extract (as a flavor component and natural... Read full abstract on PubMed →
This research paper focused on enhancing the physico-chemical attributes, antioxidant capacity, and antibacterial effectiveness of dry ginger extract through sonication as an assis... Read full abstract on PubMed →
Ginger (Zingiber officinale Roscoe, Zingeberaceae) is a medicinal plant widely used as food, spice, or flavoring agent worldwide. 6-Shogaol is a compound of prime interest in exhib... Read full abstract on PubMed →
<h4>Background</h4>Inflammation-induced oxidative stress is a pathophysiological mechanism of inflammatory diseases. Treatments targeting oxidative stress can reduce inflammatory t... Read full abstract on PubMed →
Meat products are high in nutrients but easily spoiled; adding antioxidants is the most straightforward and efficient approach in the food industry. In this study, different concen... Read full abstract on PubMed →
When grapes are exposed to wildfire smoke, certain smoke-related volatile phenols (VPs) can be absorbed into the fruit, where they can be then converted into volatile-phenol (VP) g... Read full abstract on PubMed →
Recent evidence suggests that the gut microbiota plays a role in insomnia pathogenesis. This study compared the dietary habits and microbiota metabolites of older adults with insom... 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.