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.
The microalgal have an essential role in agriculture, where they are used as biofertilizers. This study aimed to determine the effect of <i>C. vulgaris</i> extract on the chemical... Read full abstract on PubMed →
Typical fluorescent biosensors use fluorescently labeled ssDNA for target recognition and nanomaterials for signal transduction. Herein, we propose a reverse sensing strategy that... Read full abstract on PubMed →
For lowering the daily intake of salt, the study evaluated the impact of various organic sodium salts (OSS), including sodium acetate (SA), sodium citrate (SC), and sodium lactate... Read full abstract on PubMed →
BACKGROUND: Experimental studies have suggested potential detrimental effects of emulsifiers on gut microbiota, inflammation, and metabolic perturbations. We aimed to investigate t... Read full abstract on PubMed →
Sodium benzoate (SB), the sodium salt of benzoic acid, is a food preservative with wide applications in the food, cosmetic and pharmaceutical industries due to its ability to kill... Read full abstract on PubMed →
Many additives, some of which have no nutritional value, can be legally used in processed foods. They intensify colour, thicken, increase shelf life and enhance flavour. Regulatory... Read full abstract on PubMed →
Chaya (Cnidoscolus chayamansa) leaves are known for their strong umami taste and widespread use as a dried seasoning. This study aimed to assess the impact of different drying meth... Read full abstract on PubMed →
Vapour-phase fumigation with HCl is routinely used to remove inorganic carbon in preparation for the measurement of the concentration and δ13C value of organic carbon in a sample u... Read full abstract on PubMed →
Culinary aromatic herbs (CAHs), used worldwide for culinary and industrial purposes, are recognized for their wide range of beneficial health effects including antimicrobial, antio... Read full abstract on PubMed →
Common thyme (Thymus serpyllum L.) and summer savory (Satureja hortensis L.) are a plants belonging to the Lamiaceae family. Their essential oils widely used in different foods as... Read full abstract on PubMed →
Summer savory (Satureja hortensis L.), Lamiaceae family, was used in folk medicine and food industry, and the resulting essential oil was used to flavor various food products, as w... Read full abstract on PubMed →
So far, compliance with ISO 3632 standard specifications for top-quality saffron guarantees good agricultural and post-harvest production practices. Tracking early-stage oxidation... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE Crocus sativus L. known as saffron, is a popular food condiment with a high aroma, deep colour, and long and thick threads (stigmas) cultivated in Ir... Read full abstract on PubMed →
: Oil Rose ( Rosa x damascena Mill.) has a great economic value in food, pharmaceutical and cosmetic industries with its essential oil obtained by hydrodistillation. Essential oils... Read full abstract on PubMed →
One of the main concerns for ecological sustainability is finding ways to convert byproducts from medicinal aroma plants into high-value ingredients. The Damask rose (Rosa damascen... Read full abstract on PubMed →
Pea-protein-based ingredients are gaining attention in the food industry due to their nutritional benefits and versatility, but their bitter, astringent, green, and beany off-flavo... Read full abstract on PubMed →
<i>Houttuynia Cordata</i> (HC) is a widely distributed plant in Asia and is used extensively for both food and medicinal purposes. A preliminary investigation found that HC is ofte... Read full abstract on PubMed →
Maillard reaction intermediate (MRI) was prepared by the enzymatic hydrolysate (EH) of <i>Oudemansiella raphanipes</i> and fructose. The optimal preparation condition of MRIs was o... Read full abstract on PubMed →
Popular photoluminescent (PL) nanomaterials, such as carbon dots, have attracted substantial attention from scientists due to their photophysical properties, biocompatibility, low... Read full abstract on PubMed →
INTRODUCTION: Menopause triggers hormonal changes that can manifest in oral symptoms like dysgeusia, xerostomia, and burning sensations, substantially impacting daily life, includi... 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.