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.
4-Hydroxybenzyl isothiocyanate (4-HBITC) is one of the most important secondary metabolite products in white mustard seeds. The antibacterial activity and inhibition of lipid oxida... Read full abstract on PubMed →
Sinapis Semen (SS), the dried mature seed of <i>Sinapis alba</i> L. and <i>Brassica juncea</i> (L.) Czern. et Coss., is one of the traditional Chinese medicinal materials with a wi... Read full abstract on PubMed →
<i>Tropaeolum majus</i> L. is a traditional medicinal plant with a wide range of biological activities due to the degradation products of the glucosinolate glucotropaeolin. Therefo... Read full abstract on PubMed →
Salvadora persica (SP) is an important medicinal plant. Numerous articles have been conducted on the leaf, the roots, and the stem of the plant, but there is little information abo... Read full abstract on PubMed →
Despite their remarkable biosynthetic potential, <i>Bacillus subtilis</i> have been widely overlooked. However, their capability to withstand harsh conditions (extreme temperature,... Read full abstract on PubMed →
Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using m... Read full abstract on PubMed →
2,5-dimethyl-3-furanthiol is an important aroma constituent widely used in flavorings for food stuff. While its occurrence in food is mentioned several times, its unequivocal ident... Read full abstract on PubMed →
The cleavage and functionalization of C-S bonds have become a rapidly growing field for the design or discovery of new transformations. However, it is usually difficult to achieve... Read full abstract on PubMed →
Thiophenols (ArSHs) are widely used as popular flavoring ingredients for making daily dishes. Dissecting the ArSHs contents in common foodstuffs is meaningful in the field of food... Read full abstract on PubMed →
Selenium-binding protein 1 (SELENBP1) was reported to act as a methanethiol oxidase (MTO) in humans, catalyzing the conversion of methanethiol to hydrogen peroxide, hydrogen sulfid... Read full abstract on PubMed →
With this study we challenge the widely held assumption that sulphur-containing compounds in ambient air are good indicators of the presence noxious odours near waste management fa... Read full abstract on PubMed →
Recent studies have shown that some people claim that their skin gases provoke allergy-like reactions in people in their near vicinity. Such a phenomenon or symptom is called 'peop... Read full abstract on PubMed →
Taste and odor (T&O) compounds present in natural water bodies could originate from algae. In this study, alga-generated compounds that can cause T&O issues in water, such as geosm... Read full abstract on PubMed →
3-Alkyl-2-methoxypyrazines (MPs) could be considered as off-flavor for red wine if the concentration exceeds a certain threshold. It is unknown whether the vine water status has an... Read full abstract on PubMed →
Biogenic amines (BAs), which are mainly generated by the microbial decarboxylation of amino acids, are important nitrogen compounds in fermented foods because of their toxicology.... Read full abstract on PubMed →
A low piperine fractional <i>Piper nigrum</i> extract (PFPE) was prepared by mixing cold-pressed coconut oil and honey in distilled water, namely, PFPE-CH. In this study, PFPE-CH w... Read full abstract on PubMed →
Age-related neurological disorders (ANDs), including neurodegenerative diseases, are multifactorial disorders whose risk increases with age. The main pathological hallmarks of ANDs... Read full abstract on PubMed →
The antioxidants available in fresh organic materials could vary significantly from all those we consume through diet, as it has historically been recognized. Plants contain severa... Read full abstract on PubMed →
<b>Background:</b> The identification of genoprotectants is a promising strategy for improving human health. <i>Piper longum</i> has drawn scientific attention because of its diver... Read full abstract on PubMed →
Adding the nutritional content of broth powder without destroying the distinctive taste of the broth can be done using pure mushroom extract and additional vegetables and spices. 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.