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.
Different flavone extracts from apple peel and aldehydes from grape stems were investigated as restraints of the anodic aluminum dissolution procedure in 60% H<sub>3</sub>PO<sub>4<... Read full abstract on PubMed →
Improving the quality of extracts derived from medicinal plants is a critical concern due to their extensive use across various industries. The Arvaneh plant (Hymenocrater platyste... Read full abstract on PubMed →
Microbial production of aroma compounds is a promising alternative to extracting plants or chemical synthesis. In our research, the Indonesian lactic acid bacteria (LAB) have been... Read full abstract on PubMed →
<i>Eucommia ulmoides</i> tea is a popular functional health drink in Asian countries, but its unique herbal aroma is difficult for consumers to accept. The effects of four lactic a... Read full abstract on PubMed →
<i>Candida albicans</i> is the most critical fungus causing oral mycosis. Many mouthwashes contain antimicrobial substances, including antifungal agents. This study aimed to invest... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one [FL-no: 16.134... Read full abstract on PubMed →
Natural antioxidants, such as phenolic compounds, carotenoids, vitamins, and microelements, are predominant in fruits, vegetables, herbs, and spices. The accretion interest of cons... Read full abstract on PubMed →
A research experiment was conducted during the year 2019-20 and 2020-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, G... Read full abstract on PubMed →
We investigated biostimulation as an effective strategy for enhancing the degradation efficiency of recalcitrant organic compounds, with MSC14 (a novel polycyclic aromatic hydrocar... Read full abstract on PubMed →
The effects of a reduced-salt substitute (composed of NaCl, sodium gluconate, KCl, L-histidine, and L-lysine) applied in the fermentation of traditional Pixian douban (PXDB) were e... Read full abstract on PubMed →
Cotoneaster spp. is a plant belonging to the Rosaceae family, which includes different genera and taxa. It is a woody plant that grows from shrubs to trees depending on its height... Read full abstract on PubMed →
In this study, chitosan (C)-polyvinyl alcohol (P) edible film containing bio-fabricated nanosilver particles (nAg) (as antimicrobial agent) and beetroot peel extract (BRPE) (as ant... Read full abstract on PubMed →
Deep-frying is an attractive food preparation method and has been in use for centuries. It is a very popular culinary practice worldwide and can be used both industrially and domes... Read full abstract on PubMed →
Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify and describe the key aroma components of three repre... Read full abstract on PubMed →
Sweeteners are used in the food industry to provide sweetness similar to sugar and to decrease the caloric intake and risks associated with obesity. However, some sweeteners are ch... Read full abstract on PubMed →
BACKGROUND: Sweeteners and sweetness enhancers (S&SE) are used to replace energy yielding sugars and maintain sweet taste in a wide range of products, but controversy exists about... Read full abstract on PubMed →
So far, the use of artificial low-calorie sweeteners, like sucralose, saccharin, and so on, to replace the conventional-based sugars has not succeeded due to the long-term adverse... Read full abstract on PubMed →
Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of thei... Read full abstract on PubMed →
BACKGROUND Yangjiang douchi (YD) is a traditional fermented soybean product, which is popular in Chinese cuisine for its unique flavor. However, due to its high salt content and un... Read full abstract on PubMed →
Natural apple essence (AE) has been widely used as a flavor enhancer due to its distinct aroma and taste, but its high volatility restricts its broader applications in food product... 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.