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.
Mucilages are valuable to the food industry, but the solvents used to extract and concentrate them are detrimental to the environment. Therefore, environmentally friendly technolog... Read full abstract on PubMed →
Type 2 diabetes mellitus (T2DM) and cancer are significant contributors to morbidity and mortality worldwide. Recent studies have increasingly highlighted the potential of phytoche... Read full abstract on PubMed →
<h4>Background</h4>Plants have been pivotal in traditional and modern medicine globally, with historical evidence supporting their therapeutic applications. Nigella (<i>Nigella sat... Read full abstract on PubMed →
Strongly anti-oxidant and medicinal, <i>Nigella sativa</i> L (NS) is utilized in conventional medicine to address a range of illnesses, including gastrointestinal, inflammatory and... Read full abstract on PubMed →
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils... Read full abstract on PubMed →
<title>Abstract</title> <p>This study aimed to assess the effect of aromatherapy with lavender-neroli oil in managing dental anxiety in children. The sample consisted of 54 childr... Read full abstract on PubMed →
Since various bioactive substances are unstable and can degrade in the gastrointestinal tract, their stabilization is crucial. This study aimed to encapsulate mango peel extract (M... Read full abstract on PubMed →
As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour taste... Read full abstract on PubMed →
This study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectros... Read full abstract on PubMed →
This study explored the effects of steam explosion-modified rice bran dietary fiber (S-RBDF) on red date-flavored naan quality and flavor characteristics. The results revealed that... Read full abstract on PubMed →
BACKGROUND: Sour taste is associated with acid-base homeostasis, which is critical to cell metabolism and health conditions. Vinegar, which contains acetic acid as the main compone... Read full abstract on PubMed →
This study developed a composite film for packaging refrigerated common carp fillets using carboxymethyl cellulose (CMC) (1.5 % w/v)/Myrrh gum (MG) (0.25 % w/v) base with the addit... Read full abstract on PubMed →
This work aimed to investigate the effects of frozen storage on volatile compounds of white meats (chicken and duck) and red meats (pork, beef, and mutton). The samples were stored... Read full abstract on PubMed →
The advancement in heat treatment technology has spurred the innovation of various smart cooking appliances, including the steam roaster. Consequently, the technique of synchronize... Read full abstract on PubMed →
BACKGROUND: Mutton quality is closely related to genetic variants and gene expression alterations during growth and development, resulting in differences in nutritional values, fla... Read full abstract on PubMed →
Sown mixed grassland is rarely used for livestock raising and grazing; however, different forages can provide various nutrients for livestock, which may be beneficial to animal hea... Read full abstract on PubMed →
The species <i>Prunus mume</i> consists of uniquely aromatic woody perennials with large amounts of free aromatic substances in the flower cells. Uridine diphosphate glycosyltransf... Read full abstract on PubMed →
The utilization of phytoconstituents in skin care products has emerged as a notable trend due to their recognized safety and therapeutic efficacy. However, the challenge lies in im... Read full abstract on PubMed →
In dynamic environments, animals make behavioural decisions on the basis of the innate valences of sensory cues and information learnt about these cues across multiple timescales1-... Read full abstract on PubMed →
In order to compare the grape juice sensory properties of four common seedless grape varieties (Kyoho, Summer Black, Moldovan, and Sweet Sapphire) in China, a thorough comparison o... 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.