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.
Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process. Gener... Read full abstract on PubMed →
Functional and nutritional characteristics of seed sprouts and their association with oxidative stress-related disorders have recently become a focus of scientific investigations.... Read full abstract on PubMed →
Flavor is an essential element of food quality. Flavor can be improved by adding flavoring substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a gr... Read full abstract on PubMed →
This study implemented kombucha fermentation of Olympus Mountain tea (<i>Sideritis scardica</i>) sweetened with honey (OMTWH) in order to investigate the potential for producing a... Read full abstract on PubMed →
The accumulation of xenobiotic compounds in different environments interrupts the natural ecosystem and induces high toxicity in non-target organisms. Diclofenac is one of the comm... Read full abstract on PubMed →
Currently, sustainability is one of the most critical issues confronting society today. The growing of macroalgae in ocean farms appears more sustainable than agriculture on land d... Read full abstract on PubMed →
Piperonal is a compound of key industrial importance due to its attractive olfactory and biological properties. It has been shown that among the fifty-six various fungal strains te... Read full abstract on PubMed →
This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The process was carried out at 15 MP... 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 tincture from the roots of <i>Eleutherococcus senti... Read full abstract on PubMed →
Starch is an essential factor affecting the quality of flue-cured tobacco, and high starch content can affect the sensory quality and safety. Recently, the degradation of macromole... Read full abstract on PubMed →
Gallic acid (GA, 3,4,5-trihydroxybenzoic acid) is a widely used natural food additive of interest to food chemistry researchers, especially regarding its effects on myofibrillar pr... Read full abstract on PubMed →
Bee products from urban apiaries are increasingly used. They are mainly used to promote local apiaries and cities in which they are located. The aim of the study was to compare the... Read full abstract on PubMed →
The aim of this study was to assess the antimicrobial effects of myrtle (<i>Myrtus communis</i> L.) essential oil (EO) on pathogenic (<i>E. coli</i> O157:H7 NCTC 12900; Listeria mo... Read full abstract on PubMed →
<i>Leucaena leucocephala</i> is a fast-growing leguminous biomass with great energetical and value-added chemical compounds potential (saccharides, biogas, bio-oil, etc.). Using th... Read full abstract on PubMed →
Enzymatic carbon dioxide fixation is one of the most important metabolic reactions as it allows the capture of inorganic carbon from the atmosphere and its conversion into organic... Read full abstract on PubMed →
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic... Read full abstract on PubMed →
Autism spectrum disorder (ASD) is a complex neurodevelopmental disorder with multifactorial etiology, characterized by impairment in two main functional areas: (1) communication an... Read full abstract on PubMed →
Orchids are widely used in traditional medicine for the treatment of a whole range of different health conditions, and representatives of the Neotropical subtribe Maxillariinae are... Read full abstract on PubMed →
<i>Hedychium coronarium</i> is a popular ornamental flower in tropical and subtropical areas due to its elegant appearance and inviting fragrance. Methyl jasmonate (MeJA) is one of... Read full abstract on PubMed →
Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (<i>Beta vulgaris</i> L. <i>var. conditiva</i>). Nowadays, this product is... 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.