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.
Jujubes (Ziziphus jujuba Mill), characterized by a rich profile of bioactive compounds, have been historically less exploited due to their unappealing sensory characteristics when... Read full abstract on PubMed →
<h4>Background and purpose</h4>Diclofenac (DCF) is a non-steroidal anti-inflammatory drug possessing analgesic and antipyretic properties. It is used for the treatment of rheumatoi... Read full abstract on PubMed →
Ene reductases (EREDs) catalyze asymmetric reduction with exquisite chemo-, stereo-, and regioselectivity. Recent discoveries led to unlocking other types of reactivities toward ox... Read full abstract on PubMed →
Roasted peanuts (OPs) are more often used in daily life than boiled peanuts (BPs); the main reason may be related to the pleasurable flavor in OPs. This study comparatively investi... Read full abstract on PubMed →
Pandan of Pandanaceae family, known for its aromatic foliage, vibrant green color, and rich in bioactive compounds, requires green extraction technology to stabilise compounds. Hen... Read full abstract on PubMed →
Diabetes mellitus (DM) is a metabolic disease characterized by hyperglycemia caused by abnormalities in insulin secretion and/or action. In patients with diabetes, complications su... Read full abstract on PubMed →
This study explores the impact of processing techniques on the bioactive composition and antioxidant properties of Bambusa nutans shoots, an underutilized superfood. Boiling result... Read full abstract on PubMed →
The purpose of the present study was to investigate the mechanism of action of our newly developed green sanitizer formulation comprising a natural phenolic compound, gallic acid (... Read full abstract on PubMed →
An efficient and highly regioselective palladium-catalyzed oxazoline-directed alkoxylation is reported. The reaction proceeds under air and mild temperatures (60 °C). A series of a... Read full abstract on PubMed →
The historical dye Indian yellow, derived from euxanthic acid formed from 1,7-dihydroxyxanthone (euxanthone) and methyl (tri-<i>O</i>-acetyl-α-d-glucopyranosyl bromide) uronate, ha... Read full abstract on PubMed →
The fleeting existence of aryl carbanion intermediates in the bulk phase prevents their direct observation and spectroscopic measurement. In sharp contrast, we report the direct in... Read full abstract on PubMed →
Biological Nitrification Inhibition (BNI) encompasses primarily NH<sub>4</sub> <sup>+</sup>-induced release of secondary metabolites to impede the rhizospheric nitrifying microbes... Read full abstract on PubMed →
Mushrooms are one of the indispensable elements of human diets. Edible mushrooms stand out with their aroma and nutritional properties. In this study, some biological activities of... Read full abstract on PubMed →
The peel represents a significant portion of the araticum fruit (about 40%), which becomes waste after its consumption or processing. Previous studies have shown that the araticum... Read full abstract on PubMed →
<h4>Background</h4>Bacillus strains are well recognized for their inherent production of bioactive compounds that exhibit antibacterial and anticancer properties. This study aims t... Read full abstract on PubMed →
This study investigated the utility of garlic powder as a functional ingredient. The aim was to develop fish cakes with improved functionality and sensory preference based on the a... Read full abstract on PubMed →
HuangYuXiang (HYX) is a colorful and flavorful traditional cuisine in China, which development of organoleptic attributes is a complex process. Flavor sensory attributes was explor... Read full abstract on PubMed →
The purpose of this study was to investigate the effects of intestinal microbiota on the growth and production performance of different groups of sheep, focusing on the role of cec... Read full abstract on PubMed →
<i>Gaultheria procumbens</i> L. is a medicinal plant whose aerial parts (leaves, stems, and fruits) and methyl salicylate-rich essential oil (wintergreen oil) are used in phytother... Read full abstract on PubMed →
Vanillic acid (4-hydroxy-3-methoxybenzoic acid) (VA) is a natural benzoic acid derivative commonly found in herbs, rice, maize, and some fruits and vegetables. However, due to the... 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.