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.
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of 2-acetylfuran [13.054] and 2-pentylfuran [13.059] bel... Read full abstract on PubMed →
Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific artic... Read full abstract on PubMed →
The effect of spatial heterogeneity on the microbial community and physicochemical properties during the primary fermentation of Daqu were investigated by high-throughput sequencin... Read full abstract on PubMed →
The development of nanoclusters based on incorporating biomolecules like proteins, lipids, enzymes, DNA, surfactants, and chemical stabilizers creates a stable and high fluorescenc... Read full abstract on PubMed →
<h4>Aim</h4>This study is aimed at establishing phenolic compound profile and assessing the possible antiulcer activities of aqueous extracts of some staple plant foods from the We... Read full abstract on PubMed →
This study assessed the impact of a mixture of garlic (<i>Allium sativum</i>) and oregano (<i>Origanum vulgare</i>) essential oils (EOGOs) on in vitro dry matter digestibility (IVD... Read full abstract on PubMed →
Humans are constantly at high risk of emerging pandemics caused by viral and bacterial infections. The emergence of new pandemics is mainly caused by evolved viruses and bacteria t... Read full abstract on PubMed →
The stink bug (<i>Tessaratoma papillosa</i>) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on th... Read full abstract on PubMed →
Garlic oil is a liquid extracted from garlic that has various natural antibacterial and anti-inflammatory properties and is believed to be used to prevent and treat many diseases.... Read full abstract on PubMed →
Ever since ancient times, Allium species have played a significant role in the human diet, in traditional medicine for the treatment of many ailments, and in officinal medicine as... Read full abstract on PubMed →
Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and f... Read full abstract on PubMed →
The interactions between mucin and aroma compounds have been shown to affect aroma perception. This study aimed to investigate the binding behavior between mucin and bis(2-methyl-3... Read full abstract on PubMed →
Biomass was upgraded to fuel blendstocks via catalytic fast pyrolysis (CFP) followed by hydrotreating using three approaches: ex situ CFP with a zeolite catalyst (HZSM-5), ex situ... Read full abstract on PubMed →
The dried bulbs of Allii Macrostemonis Bulbus (AMB) are called "" in China and are mainly distributed in Asia. The plant species included in the 2020 Edition of the Chinese Pharmac... Read full abstract on PubMed →
The aim of this study was to investigate the effectiveness of Levilactobacillus brevis on the fermentation kinetics and flavor quality of radish paocai. Compared with spontaneous f... Read full abstract on PubMed →
Microcystis species not only produce toxic cyanobacterial blooms, but can be a significant source of taste and odour. Previous studies have associated foul-smelling volatile organi... Read full abstract on PubMed →
BACKGROUND: Ophiocordyceps sinensis is well-known worldwide as a traditional medicine. An alternative natural source of O. sinensis is provided by mycelial cultivation. However, th... Read full abstract on PubMed →
Garlic and onions are used as food and for medicinal purposes worldwide. Allium L. species are rich in bioactive organosulphur compounds that exhibit many biological activities lik... Read full abstract on PubMed →
Scorodocarpus borneensis (Baill.) Becc. is attracting increased attention as a potential commercial medicinal plant product in Southeast Asia. This review summarizes the current kn... Read full abstract on PubMed →
Fermentation and aging are the key stages of flavor formation in Sichuan sun vinegar (SSV), but the generation mechanisms of the flavor produced by these processes are unknown. How... 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.