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.
Succinic (SUA), glutaric (GLA), pimelic (PA), suberic (SUBA), adipic (ADA), azelaic (AZA), and sebacic acids (SA) make up the majority of medium-chain dicarboxylic acids (MCDAs) wi... Read full abstract on PubMed →
Ripening karanda fruits are a natural source of phytochemicals, which exhibit various biological properties. The present study aimed to determine the types of phytochemicals, biolo... Read full abstract on PubMed →
Fermented soymilk (FSM4) has attracted much attention due to its nutritional and health characteristics. Exploring FSM4 products to alleviate diarrhea can ensure their effectivenes... Read full abstract on PubMed →
Ethyl carbamate (EC) is a natural by-product in the production of fermented food and alcoholic beverages and is carcinogenic and genotoxic, posing a significant food safety concern... Read full abstract on PubMed →
Drying technology plays a pivotal role in tea processing. Herein, the differences in color, non-volatile, and volatile components of green tea under various drying methods were inv... Read full abstract on PubMed →
Chamazulene (CA) is an intensely blue molecule with a wealth of biological properties. In cosmetics, chamazulene is exploited as a natural coloring and soothing agent. CA is unstab... Read full abstract on PubMed →
Phytochemical screening to conduct a preliminary evaluation of the chemical content of black tea (Camellia sinensis), Turmeric (Curcuma longa), and Ginger (Zingiber officinale). In... Read full abstract on PubMed →
<h4>Objective</h4>Senescence is a cellular physiological process involved in cell aging. One factor that increases senescence is oxidative stress, which can be induced by hydrogen... Read full abstract on PubMed →
The utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes an... Read full abstract on PubMed →
The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important posit... Read full abstract on PubMed →
Turmeric (Curcuma longa L.) is valued for its coloring properties, flavor enhancement, functionality, as well as antioxidant and anti-inflammatory effects, which help prevent vario... Read full abstract on PubMed →
Advancement in medicine and technology has resulted into prevention of countless deaths and increased life span. However, it is important to note that, the modern lifestyle has alt... Read full abstract on PubMed →
SUMMARY Research background In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum i... Read full abstract on PubMed →
Lactic acid bacteria metabolism affects the composition of volatile organic compounds (VOCs) in alfalfa silage, which results in differences of odor and quality. The aim of this st... Read full abstract on PubMed →
In this study, the dried fruits of <i>Rubus chingii</i> Hu (Chinese name: Fu-Pen-Zi; FPZ) were processed and dried by three methods-in the shade, the sun, and the oven. The composi... Read full abstract on PubMed →
: Thyme (Thymus vulgaris L.) is aromatic native herb in Mediterranean region which used extensively to add a distinctive aroma and flavor to food. Thyme possesses various beneficial... Read full abstract on PubMed →
Collective behaviors of social insects are often regulated by pheromones. In subterranean termites, some workers forage for and exploit decaying wood for new food resources while f... Read full abstract on PubMed →
The current study investigated the impact of nutmeg essential oil (NEO) and tea tree essential oil (TTEO) on the preservation of raw chicken fillets during nine days of refrigerate... Read full abstract on PubMed →
This study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemi... Read full abstract on PubMed →
Salinity represents a considerable environmental risk, exerting deleterious effects on horticultural crops. Nanotechnology has recently emerged as a promising avenue for enhancing... 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.