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.
Azole antifungals, including fluconazole, have long been the first-line antifungal agents in the fight against fungal infections. The emergence of drug-resistant strains and the as... Read full abstract on PubMed →
Enzymatic lipophilization has been proposed as a cost-effective strategy to produce new liposoluble antioxidant compounds. In this study, modified oils rich in structured phenolipi... Read full abstract on PubMed →
Propolis is a natural mixture of resins, wax, and pollen from plant buds and flowers, enriched with enzymes and bee saliva. It also contains various essential oils, vitamins, miner... Read full abstract on PubMed →
Propolis, or bee glue, is a complex mixture of resins from plant buds and flowers, wax, pollen and bee saliva. It also contains various vitamins, essential oils, mineral salts, tra... Read full abstract on PubMed →
Phytopathogens are well known for their devastating activity that causes worldwide significant crop losses. However, their exploitation for crop welfare is relatively unknown. Here... Read full abstract on PubMed →
Plants have long been exploited as a sustainable source of food, flavors, agrochemicals, colors, therapeutic proteins, bioactive compounds, and stem cell production. However, plant... Read full abstract on PubMed →
Green leaf volatiles (GLVs), play important roles in the green and fresh aroma characteristics of grape berries. The evolution of GLV profiles regarding the varietal difference dur... Read full abstract on PubMed →
Wheat bread is among stable foods that are nutritionally imbalanced, thus enrichment is crucial. We evaluated the nutritional impact of high-valued wheat bread enriched with varyin... Read full abstract on PubMed →
Аbstract."Liquid smoke" is a flavoring agent in the form of a liquid or dry concentrate designed to simulate the effect of natural smoking (taste, color, aroma and preservation) by... Read full abstract on PubMed →
Abstract Purpose The genus Mentha spp. is an aromatic herb from the family 'Lamiaceae’. It is extensively predominant in temperate and sub-temperate regions of the world. The essen... Read full abstract on PubMed →
<h4>Objective</h4>To clarify the accumulation and mutual transformation patterns of the chemical components in <i>Angelica dahurica</i> (<i>A. dahurica</i>) and predict the quality... Read full abstract on PubMed →
The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the... Read full abstract on PubMed →
Tolaasin, a pore-forming bacterial peptide toxin secreted by Pseudomonas tolaasii, causes brown blotch disease in cultivated mushrooms by forming membrane pores and collapsing the... Read full abstract on PubMed →
Deep fat frying is a popular cooking method that can significantly alter the physico-chemical properties of edible oils. This unit operation is very common both in civil as well as... Read full abstract on PubMed →
Water resource pollution by organic contaminants is an environmental issue of increasing concern. Here, sporopollenin/zinc oxide (SP/ZnO) was used as an environmentally friendly an... Read full abstract on PubMed →
The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Bu... Read full abstract on PubMed →
Outbreaks of the Eurasian spruce bark beetle (Ips typographus) have decimated millions of hectares of conifer forests in Europe in recent years. The ability of these 4.0 to 5.5 mm... Read full abstract on PubMed →
Lignin is the second most abundant natural polymer next to cellulose and by far the largest renewable source of aromatic compounds on the planet. Dye-decolourising peroxidases (DyP... Read full abstract on PubMed →
Hydrogen sulfide (H2S), known for many decades exclusively for its toxicity and the smell of rotten eggs, has been re-discovered for its pleiotropic effects at the cardiovascular a... Read full abstract on PubMed →
Grape seed extract (GSE) was added to pullulan polysaccharide (PP)/xanthan gum (XG) as composite film (PP/XG/GSE or PXG). The observed composite morphology indicated their biocompa... 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.