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.
Podophyllum hexandrum Royle is an alpine medicinal plant of considerable importance, and its seed dormancy severely inhibits population renewal. Although cold stratification can br... Read full abstract on PubMed →
The identification of geographical origins of soybean pastes using headspace gas chromatography-mass spectrometry was attempted in this study. Since soybean paste was odor-rich, 36... Read full abstract on PubMed →
The genus Beauveria includes important entomopathogenic and endophytic fungi; among them, Beauveria bassiana is the most studied species. However, there is little knowledge regardi... Read full abstract on PubMed →
In this study, fresh lotus leaves at two maturity stages were processed to tea products by different methods (white-tea process, green-tea process and black-tea process). The volat... Read full abstract on PubMed →
Fresh food products are highly prone to oxidation and microbial attack, rendering them unsuitable for consumption. Thus, active food packaging was developed to protect and prolong... Read full abstract on PubMed →
Natural compounds are a suitable alternative to synthetic food preservatives due to their natural origin and health-promoting properties. In the current study, phenolic-phenolic an... Read full abstract on PubMed →
In plants, hydroxycinnamic and hydroxybenzoic acids occur mainly as esters. This study aimed to determine the contribution of individual phenolic acid esterases in Lp. plantarum TM... Read full abstract on PubMed →
In the present work a simple enzymatic approach (Novozym 435) for transesterification to synthesize pyrrole esters was reported. To generate the best reaction conditions, which res... Read full abstract on PubMed →
Traditional <i>Huangjiu</i> produced around Winter Solstice has higher quality and a more harmonious aroma. To investigate the variations of volatile metabolites and microbial comm... Read full abstract on PubMed →
<h4>Background</h4>Herbal medicines have been extensively used to treat coronavirus disease 2019 (COVID-19). Garlic, known to exert antiviral and anti-inflammatory effects, can be... Read full abstract on PubMed →
Sodium benzoate and potassium sorbate are relatively common preservatives used in a wide range of foods including flavoring products like sauces. The potential health risks arising... Read full abstract on PubMed →
Scents are volatile compounds highly employed in a wide range of manufactured items, such as fine perfumery, household products, and functional foods. One of the main directions of... Read full abstract on PubMed →
Gas chromatography (GC) yields superior separations of low boiling point volatile compounds. Therefore, preparative gas chromatography (Prep GC) was established by combining analyt... Read full abstract on PubMed →
The Peppermint Experiment is a breath analysis benchmarking initiative that seeks to address the lack of inter-comparability of outcomes across independent breath biomarker studies... Read full abstract on PubMed →
The aim of the present study was to obtain antimicrobial dressings from bacterial cellulose loaded with nutmeg and of fir needle essential oils. The attractive properties of BC, su... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of an essential oil from the seeds of Myristica fragrans... Read full abstract on PubMed →
There is a huge demand for brewing water in tea consumption, and the sensory flavor of tea infusion is significantly affected by the water used for brewing. To investigate the impa... Read full abstract on PubMed →
In this study, for the first time, the antioxidant and antidiabetic properties of the essential oil from cinnamon (<i>Cinnamomum zeylanicum</i>) leaves were evaluated and investiga... Read full abstract on PubMed →
Poly (3-hydroxybutyrate) (PHB) is a bio-based biodegradable biopolymer with excellent potential to substitute petrochemical-based food packaging materials. Nevertheless, low elonga... Read full abstract on PubMed →
BACKGROUND: Citrus residuals are rich in nutrients like pectin, essential oil, and amino acids, which are wasted in the food industry. Moreover, citrus components often coexist wit... 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.