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.
In this study, antioxidative methanolic leaf extract (MeOH-SIS) of <i>Urtica dioica</i> was characterized for anti-diabetic activity. The extract was purified on a column to yield... Read full abstract on PubMed →
Hemp (<i>Cannabis sativa</i> L.) is a plant widely used by humans for textiles, food, and medicine. Thus, this study aimed to characterize the chemical profiling of 12 hemp seed ex... Read full abstract on PubMed →
Bee honey has different volatile organic compound profiles that depend on the botanical origin and the state of conservation and which are mainly responsible for its specific aroma... Read full abstract on PubMed →
Royal jelly (RJ) is known for its unique flavor and nutritional value. However, the flavor changes of RJ during storage remain unclear. In this work, the flavor profiles of RJ duri... Read full abstract on PubMed →
The present study aimed to evaluate the antibacterial activity of the essential oil (EO) of Moroccan endemic Thymus broussonnetii alone, and in combination with EOs obtained from s... Read full abstract on PubMed →
The application of natural products for pest control is important in modern farming. In the present study, <i>Artemisia santonicum</i> L. and <i>Artemisia lerchiana</i> Weber essen... Read full abstract on PubMed →
The high occurrence of mycological resistance to conventional antifungal agents results in significant illness and death rates among immunodeficient patients. In addition, the unde... Read full abstract on PubMed →
<i>Angelica sinensis</i> (Oliv.) Diels (<i>A. sinensis</i>) has a long processing history. In order to obtain a more valuable composition and higher antioxidant behavior, it is oft... Read full abstract on PubMed →
Mead is a fermented alcoholic beverage that is made from honey diluted in water and commonly with the addition of other ingredients. The chemical characteristics of mead are closel... Read full abstract on PubMed →
Aroma is one of the significant quality factors of dark tea (DT). However, for a single large-leaf tea variety, there are few studies analyzing the effect of pile-fermentation on t... Read full abstract on PubMed →
The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with fl... Read full abstract on PubMed →
The volatiles in coffee play an important part in the overall flavor profile. In this study, GC-TOF/MS and GC×GC-TOF/MS were used to detect the volatile organic compounds (VOCs) in... Read full abstract on PubMed →
Genomic analysis has demonstrated that many fungi possess essential gene clusters for the production of previously unobserved secondary metabolites; however, these genes are normal... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of star anise oil from the fruit (without or with the pr... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of an essential oil obtained from the fruit of <i>Corian... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of a fraction of the essential oil from the fruit and le... Read full abstract on PubMed →
The fermentation process of traditional shrimp paste is closely associated with the production of flavor substances, but the formation mechanism of key aroma components is still un... Read full abstract on PubMed →
Yellow tea, a unique type of tea in China which is characterized with yellow color, has gained increasing popularity due to its pleasant taste. However, transformation of aroma com... Read full abstract on PubMed →
<i>Sambucus nigra</i> (SN) berry extract is characterized by high antioxidant and anti-inflammatory activity. The current study aimed to investigate the effect of SN berry extract... Read full abstract on PubMed →
Myrtle liqueur production generates high amounts of by-products that can be employed for the extraction of bioactive compounds. Bio-based, non-toxic and biodegradable solvents (eth... 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.