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.
The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of a new process to produce steviol glycosides by fermentation of simple sug... Read full abstract on PubMed →
Edible mushrooms are ubiquitous around the world due to their enormous health benefits. Mushrooms have been used as folk medicine and healthy food from ancient times but their heal... Read full abstract on PubMed →
The green synthesis of nanomaterials is of utmost interest as it offers an eco-friendly approach over chemical synthetic routes. However, the reported biosynthesis methods are ofte... Read full abstract on PubMed →
Products derived from olives, such as the raw fruit and oils, are widely consumed due to their taste, and purported nutritional/health benefits. Phenolic compounds, especially hydr... Read full abstract on PubMed →
Cancer is the world's second-leading cause of death. Drug development efforts frequently focus on medicinal plants since they are a valuable source of anticancer medications. A phy... Read full abstract on PubMed →
The photoantimicrobial potential of four mushroom species (i.e., <i>Cortinarius cinnabarinus</i>, <i>C. holoxanthus</i>, <i>C. malicorius</i>, and <i>C. sanguineus</i>) was explore... Read full abstract on PubMed →
The antinociceptive activity of the flower extracts of <i>Styrax japonicus</i> was confirmed in our previous study. However, the key compound for analgesia has not been distinguish... Read full abstract on PubMed →
<i>Rehmannia glutinosa</i> (RG) as a Chinese herbal medicine can be used both in medicine and food. As the main component of RG, the polysaccharides have a hypoglycemic effect, how... Read full abstract on PubMed →
Wheat-gluten, the protein-rich portion of wheat, can be processed to produce a highly savory sauce product after solid and liquid-state fermentation (SSF and LSF) with the inoculat... Read full abstract on PubMed →
The pericarp of Szechuan pepper is rich in phenols and alkylamides, making it a potential source of antioxidant compounds. Despite being recognized as the primary antioxidants in S... Read full abstract on PubMed →
Dry yeast extracts (DYE) are applied to vineyards to improve aromatic and secondary metabolic compound content and wine quality; however, systematic information on the underpinning... Read full abstract on PubMed →
Rebaudioside A, a sweet-tasting steviol glycoside, is known to degrade in food products during storage and thought to contribute to flavor instability. The impact of rebaudioside A... Read full abstract on PubMed →
Stevia rebaudiana (stevia) contains commercially important steviol glycosides, stevioside and rebaudioside A, these compounds have insulinotropic and anti-hyperglycemic effect. Ste... Read full abstract on PubMed →
Stevia (<i>Stevia rebaudiana</i>) has been employee for developing food products as a substitute for sucrose, low caloric, and natural sweetener. Different studies have evaluated t... Read full abstract on PubMed →
Steviol glycosides are ideal sweeteners that are widely used in food, medicine, and cosmetics. Rebaudioside C (RC) is considered to be the third most abundant steviol glycoside, wh... Read full abstract on PubMed →
Cocoa bean fermentation is carried out in different production areas following various methods. This study aimed to assess how the bacterial and fungal communities were affected by... Read full abstract on PubMed →
In this study, the effect of emulsifier mixture and their concentrations on the development of nanoemulsion was studied. The impact of sonication and microfluidization processing c... Read full abstract on PubMed →
Plant-based phenolic extracts have gained significant attention in the food industry due to their antimicrobial and health-promoting effects. However, their usage is limited becaus... Read full abstract on PubMed →
A strictly anaerobic, gram-positive bacterium, designated as WLY-B-L2T, was isolated from pit mud of a fermentation pit located at Wuliangye 501# baijiu workshop in Yibin (Sichuan... Read full abstract on PubMed →
This study aimed to extract aromatic compounds from the rhizomes, leaf sheaths, and leaves of <i>Hedychium coronarium</i> and investigate their chemical compositions, cosmetic/cosm... 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.