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 costs of food deterioration in terms of both money and health are rising. Fungi, bacteria, yeast, insects, and rodent contamination of food supplies continue to be a major publ... Read full abstract on PubMed →
Post-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect comme... Read full abstract on PubMed →
Essential oils have a distinctive aroma and are volatile. In general, essential oils are used as food flavoring, perfume, cosmetics, aromatherapy and medicine. Rosemary (Rosmarinus... Read full abstract on PubMed →
Objective: Different types of pediatric diseases negatively affect the lives of many people, physically. Here, we aimed to document some medicinal plants used as traditional folk m... Read full abstract on PubMed →
Nowadays, consumers are pushing for the use of natural preservatives such as essential oils (EOs) in the fresh and processed foods, including meat. However, this action is related... Read full abstract on PubMed →
The role of endophytes in maintaining healthy plant ecosystems and holding promise for agriculture and food security is deeply appreciated. In the current study, we determine the c... Read full abstract on PubMed →
To investigate the specific differences in flavor characteristics of <i>Huangjiu</i> fermented with different rice varieties, dynamic sensory evaluation, comprehensive two-dimensio... Read full abstract on PubMed →
Spices and herbs improve sensory perception and acceptance of foods in subjects with chemosensory deficits. Our study demonstrated that aromatic spices/herbs greatly influenced the... Read full abstract on PubMed →
Microbial resistance to drugs is a public health problem; therefore, there is a search for alternatives to replace conventional products with natural agents. One of the potential a... Read full abstract on PubMed →
Effective and environmentally friendly herbicides are urgently needed to meet consumer demand for organic products. To evaluate the weed control effect of four pyroligneous acid (P... Read full abstract on PubMed →
Efforts have been directed to the development of environmentally friendly processes and manufacturing of green products, use of renewable energy and more sustainable agricultural p... Read full abstract on PubMed →
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, an... Read full abstract on PubMed →
Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commer... Read full abstract on PubMed →
<h4>Background</h4><i>Kaempferia galanga</i> (L.) is one of the prospective therapeutic plants with an aromatic rhizome, and belongs to the Zingiberaceae family. This herb is commo... Read full abstract on PubMed →
: Natural products are compounds produced by living organisms and can be divided into two main categories: primary (PMs) and secondary metabolites (SMs). Plant PMs are crucial for... Read full abstract on PubMed →
Fish have the potential to be a natural source of flavor. Hence, they can be used as the main ingredient in flavor enhancers. This research examines the characteristics of flavor e... Read full abstract on PubMed →
Efficient detection methods must be developed for 1,4-dioxane due to its suspected status as a human carcinogen, which is highly mobile in food and environmental resources. In this... Read full abstract on PubMed →
Abstract Residues are generated after the processing of citrus fruits and can be used for essential oil extraction. Thus, the objective of this work was to evaluate the composition... Read full abstract on PubMed →
Orange (Citrus x aurantium var sinensis) is the most widely consumed citrus fruit, and its essential oil, which is made from the peel, is the most widely used in the food, perfume,... Read full abstract on PubMed →
Quality control of essential oils is fundamental for verifying their authenticity and conformity with quality standards, ensuring their safety and regulatory compliance, and monito... 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.