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.
Given that modern humans spend approximately 90% of their time indoors, the indoor environment is crucial for chemical exposure. Emerging indoor organic pollutants, such as microbi... Read full abstract on PubMed →
Exposure assessments to metalworking fluids (MWF) is difficult considering the complex nature of MWF. This study describes a comprehensive exposure assessment to straight and water... Read full abstract on PubMed →
<h4>Background</h4>This study investigates the individual and cumulative effects of 12 aldehydes concentrations on cardiovascular disease (CVD).<h4>Methods</h4>A total of 1529 indi... Read full abstract on PubMed →
The citral-type is the most common chemotype in Cinnamomum bodinieri Levl (C. bodinieri), which has been widely used in the daily necessities, cosmetics, biomedicine, and aromatic... Read full abstract on PubMed →
Antimicrobial resistance is a major global health concern, threatening the effective prevention and treatment of infections caused by microorganisms. These factors boosted the stud... Read full abstract on PubMed →
1. In the evolutionary arms race between plants and herbivores, sophisticated mechanisms of indirect defense play a pivotal role. This study investigated the intricate ecological d... Read full abstract on PubMed →
Linear monoterpenes, versatile reaction biosubstrates, are bound and subsequently converted to various cyclic monomers and oligomers with excellent selectivity and efficiency, <i>o... Read full abstract on PubMed →
Olfactory receptors, classified as G-protein coupled receptors (GPCRs), have been a subject of scientific inquiry since the early 1950s. Historically, investigations into the senso... Read full abstract on PubMed →
(R)-Citronellal is a key chiral precursor of high-value chemicals, such as the best-selling flavor compound (-)-menthol; however, the conventional synthesis suffers from low yield... Read full abstract on PubMed →
Biosurfactants are a diverse group of compounds derived from microorganisms, possessing various structures and applications. The current study was seeking to isolate and identify a... Read full abstract on PubMed →
The Fabaceae is renowned for its diverse range of chemical compounds with significant biological activities, making it a valuable subject for pharmacological studies. The chemical... Read full abstract on PubMed →
The interaction of reactive oxygen species with cell membrane lipids is usually considered in the context of lipid peroxidation in the nonpolar component of the membrane. In this w... Read full abstract on PubMed →
Omega-6 fatty acids are the primary polyunsaturated fatty acids in most Western diets, while their role in diabetes remains controversial. Exposure of omega-6 fatty acids to an oxi... Read full abstract on PubMed →
The application of natural extracts to vegetable plants can increase production, optimize nutrient and water uptake, and mitigate the effects of stress on vegetable plants by enhan... Read full abstract on PubMed →
<i>Spermacoce alata</i> Aubl. is widely available in the market as traditional Chinese medicine and animal feed, due to its properties of clearing heat and treating malaria and its... Read full abstract on PubMed →
In Mediterranean areas, lamb meat is considered to be of great commercial value. Moreover, consumers are becoming increasingly interested in understanding the origin of lamb meat a... Read full abstract on PubMed →
There are several highly damaging <i>Phytophthora</i> species pathogenic to forest trees, many of which have been spread beyond their native range by the international trade of liv... Read full abstract on PubMed →
Volatile organic compounds (VOCs) mediate biological interactions and are produced by Pythium and Phytophthora species. These VOCs are biotechnologically relevant because the gener... Read full abstract on PubMed →
The sensory quality of black tea (BT) influenced by various factors, among which tree age is particularly significant. People prefer BT produced by fresh leaves from old tea trees,... Read full abstract on PubMed →
Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery-fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive t... 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.