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.
It is essential to monitor organic pollutants to control contamination levels in environmental water bodies. In this respect, the development of new materials based on functionalis... Read full abstract on PubMed →
Black cumin seeds and seed oil have long been used in traditional foods and medicine in South Asian, Middle Eastern and Mediterranean countries and are valuable flavor ingredients.... Read full abstract on PubMed →
Spices have been an integral part of Indian cuisine for centuries, adding flavor, aroma, and colour to dishes. Indian spices are also known for their medicinal properties and have... Read full abstract on PubMed →
— Beef rendang is one of traditional foods from Minangkabau, West Sumatra. Rendang cooked with basic ingredient from beef, coconut milk and special spices. The addition of cumin (C... Read full abstract on PubMed →
<i>Zea mays</i> L. Poaceae stigma (corn silk, CS) is a byproduct of agricultural waste and is used as a traditional herb in many countries. CS is rich in chemical compounds known t... Read full abstract on PubMed →
The clove is usually known as "lavang". Due to the increase in nutrition and medicinal properties, Plants' importance in human life has increased every day. Clove is the topical ev... Read full abstract on PubMed →
Using lactic acid bacteria (LAB) to ferment Huyou peel and pomace could provide a reference for making full use of Huyou resources and provide valuable suggestions for the industri... Read full abstract on PubMed →
Mosquito-borne diseases such as dengue, malaria, yellow fever, chikungunya and Zika virus affect millions of people worldwide each year. Vector control and personal protection are... Read full abstract on PubMed →
A first systematic approach on the base catalyzed depolymerization (BCD) of five technical lignins derived from various botanical origins (herbaceous, hardwood and softwood) and co... Read full abstract on PubMed →
تمتلك الزيوت العطرية نشاطية مضادة لكل من الميكروبات والأكسدة في الأنظمة الغذائية. الاختلافات في فعالية الزيوت العطرية يتم إملاؤها من خلال مكونات هذه الزيوت وتراكيز المواد الفعالة ف... Read full abstract on PubMed →
Since ancient times, Armenians have used wild plants in their diet in both fresh and processed forms. Their gastronomic traditions, knowledge about useful plants, and methods of th... Read full abstract on PubMed →
Chamomile (Matricaria chamomilla L.) is used in the food industry, stomatology, pharmacy, and medicine due to the beneficial properties of chamomile flowers, which are due to the c... Read full abstract on PubMed →
Plant - based probiotic products have received much attention for functional foods with health benefits and improved functionality. Celery ( Apium graveolens L.) and dill ( Anethum... Read full abstract on PubMed →
Carotenoids are natural lipophilic pigments and antioxidants that are present in many fruits and vegetables. The consumption of carotenoids is correlated with positive health effec... Read full abstract on PubMed →
Foeniculum vulgare Mill, commonly known as fennel, and small cardamom are both traditional spices in India. They have been used for centuries in Indian cuisine for their unique fla... Read full abstract on PubMed →
Cardamom seed (<i>Elettaria cardamomum</i> (L.) Maton; EC) is consumed in several countries worldwide and is considered a nutraceutical spice since it exerts antioxidant, anti-infl... Read full abstract on PubMed →
Lagoecia cuminoides L. is a very rare and threatened taxon in Italy, never studied before for its ecology and potential use for human consumption. Furthermore, few data are availab... Read full abstract on PubMed →
4-methylimidazole (4-MEI) is widely used industrially. This carcinogenic component has been reported in some types of food. It is usually produced by the caramelization process in... Read full abstract on PubMed →
This study examined the physicochemical effects of the fortification of noodles with 0.25-1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and c... Read full abstract on PubMed →
The fragrance compound indomuscone is used here as a scaffold to prepare two different sterically hindered phosphines, one aromatic and another alkylic, in good yields, after four... 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.