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.
Cafestol and kahweol are expressive furane-diterpenoids from the lipid fraction of coffee beans with relevant pharmacological properties for human health. Due to their thermolabili... Read full abstract on PubMed →
With increasing acreage of cash crops, the use of their by-products as supplements for livestock feed becomes an important factor. Marigold (Tagetes erecta L.) account for more tha... Read full abstract on PubMed →
BACKGROUND: The desert shrub Nitraria tangutorum Bobr. is important for its resistance to salt and alkali in Northwest China. It is an ecologically important species in this region... Read full abstract on PubMed →
. Read full abstract on PubMed →
The pomegranate is an emerging functional food which is nowadays becoming more and more commercially attractive. Each part of this fruit (peels, arils and seeds) has a specific phy... Read full abstract on PubMed →
OBJECTIVE: Mitragyna speciosa Korth is traditionally used in Thailand. They have a high level of antioxidant capacities and bioactive compounds, the potential to modulate rumen fer... Read full abstract on PubMed →
L.) fruits, such as albedo and segmental membranes. In addition, the total content of phenolic compounds, flavonoids, and the antioxidant activity of ethanolic extracts produced co... Read full abstract on PubMed →
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less atten... Read full abstract on PubMed →
Background: The use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data... Read full abstract on PubMed →
The functional strains screened from tobacco leaves were utilized for the biological fermentation of tobacco leaves, resulting in the reduction of irritation and an improvement in... Read full abstract on PubMed →
Deep eutectic solvent as a new green and safe solvent system has attracted more and more attention in recent years. In this study, three deep eutectic solvents (DES) were combined... Read full abstract on PubMed →
Background: family that grows in different parts of the world and the vicinity of seasonal rivers in Iran. Methods: essential oils was assessed using the XTT reduction assay. Resul... Read full abstract on PubMed →
were the key microorganisms involved in the formation of the characteristic qualities of Qingzhuan tea. Read full abstract on PubMed →
strains showed in vitro and in vivo ability to grow in the presence of OEOs and to dominate over indigenous milk lactic acid bacteria (LAB) resistant to pasteurization. In the pres... Read full abstract on PubMed →
: 421.02 μg/mL). The results revealed that the use of kiwifruit oil in a pharmaceutical procedure has very important effects due to its antioxidant, anti-Alzheimer, antidiabetic, a... Read full abstract on PubMed →
populations. Read full abstract on PubMed →
at a Glassy Carbon electrode modified with a thin film of an insulating polyphenol, in the presence of compounds with antioxidant properties. The values of the antioxidant capacity... Read full abstract on PubMed →
Hybrid natural products are compounds that originate from diverse biosynthetic pathways and undergo a conjugation process, which enables them to expand their chemical diversity and... Read full abstract on PubMed →
Polyphenol oxidases (PPOs), belong to the group of oxidoreductases that are copper containing enzymes and are responsible for plant browning. PPOs are extensively distributed in pl... Read full abstract on PubMed →
in meat products proved to be a satisfactory product. 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.