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.
In the Americas, the fall armyworm (Spodoptera frugiperda) exists in two genetically distinct strains, the corn (C) and rice (R) strains. Despite their names, these strains are not... Read full abstract on PubMed →
Chemical, electrophysiological, and field trapping experiments were carried out to identify the female-produced sex pheromone of the asparagus moth, Parahypopta caestrum, a very se... Read full abstract on PubMed →
The uses of essential oils in food and traditional medicine have attracted researchers worldwide for applications in the food, agriculture, cosmetics, and health industries. Among... Read full abstract on PubMed →
The combination of volatile compounds endows wines with unique aromatic characteristics and is closely related to their geographical origins. In the pursuit of origin identificatio... Read full abstract on PubMed →
<b>Background</b>: <i>Heracleum sphondylium</i>, a medicinal plant used in Romanian ethnopharmacology, has been proven to have remarkable biological activity. The escalating concer... Read full abstract on PubMed →
'Binzi' (BZ) (<i>Malus domestica</i> subsp. <i>chinensis</i> var. <i>binzi</i> Li Y.N.) and 'Xiangguo' (XG) (<i>Malus domestica</i> subsp. <i>chinensis</i> var. <i>xiangguo</i> Li... Read full abstract on PubMed →
Food additives are chemicals incorporated in food to enhance its flavor, color and prevent spoilage. Some of these are associated with substantial health hazards, including develop... Read full abstract on PubMed →
Aroma is an important factor affecting the quality of tea. Fatty acids are one of precursors and their derived contributes to tea aroma considerably. In this study, we analyzed the... Read full abstract on PubMed →
Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried <i>Hypsizygus marmoreus</i> of different drying methods, including hot ai... Read full abstract on PubMed →
Even when fresh, non-alcoholic, and low-alcoholic beers (NABLABs) exhibit significant staling defects due to premature oxidation. In this study, the antioxidant power of eleven fre... Read full abstract on PubMed →
In this study we develop novel type of antibacterial chitosan-propolis NPs to improve theantimicrobial activity against various pathogens. To this aim, we primarily extracted propo... Read full abstract on PubMed →
Volatile oil serves as a traditional antipyretic component of Bupleuri Radix. <i>Bupleurum marginatum</i> var. <i>stenophyllum</i> (Wolff) Shan et Y. Li belongs to the genus <i>Bup... Read full abstract on PubMed →
Introduction Breast cancer is one of the most common causes of cancer among women. Since the administration of chemotherapy drugs can cause several adverse effects, thus it leads t... Read full abstract on PubMed →
The potential health impacts of moderate alcohol consumption have long been debated. The COVID-19 pandemic has heightened public awareness of health concerns, creating a clear mark... Read full abstract on PubMed →
Consumer spray products (CSPs) are widely used in daily life, yet it is challenging to find products that fully disclose all components posing health risks. Existing studies primar... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are metabolites pivotal in determining the aroma of various products. A well-known VOC producer of industrial importance is Saccharomyces cerevisi... Read full abstract on PubMed →
Kombucha is a traditional beverage produced by a living culture known as SCOBY or "symbiotic culture of bacteria and yeast". Culture-dependent production is essential for stable ko... Read full abstract on PubMed →
Lignin, the largest non-carbohydrate component of lignocellulosic biomass, is also a recalcitrant component of the plant cell wall. While the aerobic degradation mechanism of ligni... Read full abstract on PubMed →
Hanseniaspora vineae exhibits extraordinary positive oenological characteristics contributing to the aroma and texture of wines, especially by its ability to produce great concentr... Read full abstract on PubMed →
In this study, changes in volatile compounds co-fermented by different Pichia kluyveri with Saccharomyces cerevisiae were analyzed using GC-IMS and compared with S. cerevisiae ferm... 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.