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.
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic... Read full abstract on PubMed →
Contamination with 2,4,6-trichloroanisole (TCA) often causes taste and odor (T&O) problems in drinking water due to its low odor threshold concentration. Microbial <i>O</i>-methyla... Read full abstract on PubMed →
In this study, a chlorophenol (CP) 3D-QSAR model with a double activity (bioaccumulation and degradation) combination was established. 19 CPs were divided into a training set and t... Read full abstract on PubMed →
BACKGROUND: and Purpose Volatile organic compounds (VOCs) pose a serious respiratory hazard. This study evaluated the relationship between the compositional patterns of blood VOCs... Read full abstract on PubMed →
Diabetes is a chronic fast-growing metabolic disorder that is characterized by high blood glucose levels. Tagetes minuta L. has been used as a traditional remedy for various illnes... Read full abstract on PubMed →
Hydrogen sulfide (H<sub>2</sub>S), known for many decades exclusively for its toxicity and the smell of rotten eggs, has been re-discovered for its pleiotropic effects at the cardi... Read full abstract on PubMed →
Food quality control is an important area to address, as it directly impacts the health of the whole population. To evaluate the food authenticity and quality, the organoleptic fea... Read full abstract on PubMed →
Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color... Read full abstract on PubMed →
This research investigated the antihypertensive effects of tamarind products and compared their potentials based on an animal model's data verified by molecular docking, multitarge... Read full abstract on PubMed →
Horseradish is a globally well-known and appreciated medicinal and aromatic plant. The health benefits of this plant have been appreciated in traditional European medicine since an... Read full abstract on PubMed →
<h4>Introdution</h4>Fungal endophytes are widespread and dwell inside plant cells for at least part of their life without producing any symptoms of infection. Distinct host plants... Read full abstract on PubMed →
<i>Potentilla nepalensis</i> Hook is a perennial Himalayan medicinal herb of the Rosaceae family. The present study aimed to evaluate biological activities such as the antioxidant,... Read full abstract on PubMed →
Three major compounds, 2-acetyl-1-pyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP), have been identified as responsible for the mousy off-fla... Read full abstract on PubMed →
In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutic... Read full abstract on PubMed →
The pyrolysis of the green microalgae <i>Botryococcus braunii</i> in the absence and the presence of Ni/SBA-15 prepared by the ultrasonic-assisted sol-gel was investigated using py... Read full abstract on PubMed →
Amine determination is crucial to our daily life, including the prevention of pollution, the treatment of certain disorders, and the evaluation of food quality. Herein, a mixed-lin... Read full abstract on PubMed →
<i>Mentha canadensis</i> L. is an important spice crop and medicinal herb with high economic value. The plant is covered with peltate glandular trichomes, which are responsible for... Read full abstract on PubMed →
The dissipation, uptake, translocation and accumulation of phthalic acid esters (PAEs) including diallyl phthalate (DAP), diisobutyl phthalate (DIBP), dibutyl phthalate (DBP), benz... Read full abstract on PubMed →
Tea, the most common infusion worldwide, is usually sold in teabags due to the ease of usage. The increase in the use of plastic materials in the food packaging industry has led to... Read full abstract on PubMed →
Plasticizers are compounds often involved in the manufacturing of plastic products. Nevertheless, the ageing of the latter generates plasticizers that generally end up in the marin... 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.