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.
BACKGROUND: Red raspberry (Rubus idaeus L.) is an important nectar source for honey production in some specific habitats as well as an important crop, so the definition of the feat... Read full abstract on PubMed →
Dearomatization reactions have become fundamental chemical transformations in organic synthesis since they allow for the generation of three-dimensional complexity from two-dimensi... Read full abstract on PubMed →
This research aimed to examine the effect of countercurrent ultrasound on extraction efficiency of cold brew coffee (CBC). The quality and flavor of CBC obtained by ultrasonic-assi... Read full abstract on PubMed →
Piper sarmentosum Roxb. (Piperaceae) is a traditional medicinal and food plant widely distributed in the tropical and subtropical regions of Asia, offering both health and culinary... Read full abstract on PubMed →
This study aimed to evaluate the potential therapeutic effects of <i>Piper chaba</i> (<i>PC</i>) growing in the northern region of India, having differences in the phytochemicals,... Read full abstract on PubMed →
The identification and correction of negative factors, such as 4-ethylphenol and ethanethiol, is important to comply with food safety regulations and avoid economic losses to winer... Read full abstract on PubMed →
To elucidate the relationships between lipid components and odor traits, this study comparatively characterized the distinct lipid compositions and flavor volatiles in giant salama... Read full abstract on PubMed →
Triethylamine (TEA) is a typical volatile organic compound (VOC) widely present in air and water, produced in industrial production activities, with high toxicity and great harm. F... Read full abstract on PubMed →
Dengue virus (DENV) infection can lead to severe outcomes through a virus-induced cytokine storm, resulting in vascular leakage and inflammation. An effective treatment strategy sh... Read full abstract on PubMed →
The emergence and spread of antimalarial drug resistance have become a significant problem worldwide. The search for natural products to develop novel antimalarial drugs is challen... Read full abstract on PubMed →
Glyoxal oxidases, belonging to the group of copper radical oxidases (CROs), oxidize aldehydes to carboxylic acids, while reducing O<sub>2</sub> to H<sub>2</sub>O<sub>2</sub>. Their... Read full abstract on PubMed →
The use of salicylates as flavoring agents in food and beverages is common, but their potential to disrupt the endocrine system remains unclear. Human placental 3β-hydroxysteroid d... Read full abstract on PubMed →
The present relative kinetic study reports on the experimentally determined gas-phase reaction rate coefficients of OH radicals with a series of seven cis-3-hexenyl esters. The exp... Read full abstract on PubMed →
Microbial fermentation is an effective method to enhance the bioavailability of herbs. This study utilized <i>Lactiplantibacillus plantarum</i> LZU-J-Q21 to ferment <i>Cistanche de... Read full abstract on PubMed →
Sulfur dioxide (SO<sub>2</sub>) is one of the most used additives in wine industry for its antioxidant and antimicrobial activity. However, due to health concerns, consumers' deman... Read full abstract on PubMed →
Persicaria bistorta is a perennial herb used traditionally in treating various ailments, including diarrhea, abdominal pain, and bleeding. In this study, we used gas chromatography... Read full abstract on PubMed →
The primary component of the lipid barrier on human hair, which is essential for defense against aging and environmental stresses, is 18-methyleicosanoic acid (18-MEA), which provi... Read full abstract on PubMed →
The fermentation characteristics and aroma-producing properties of Lactobacilli could influence the flavour quality of fermented milk, an important influencing factor of consumers'... Read full abstract on PubMed →
Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study... Read full abstract on PubMed →
Candida albicans is a common opportunistic pathogen, causing infections ranging from superficial to bloodstream infections. The limited antifungal options and rising drug resistanc... 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.