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.
Schistosomiasis is caused by the parasite <i>Schistosoma mansoni</i>, which uses mollusks of the <i>Biomphalaria</i> genus as intermediate hosts. In 2020, approximately 241 million... Read full abstract on PubMed →
Polycyclic musk compounds are commonly used in personal care products to replace expensive natural fragrances. Due to their huge consumption, they have become a part of the aquatic... Read full abstract on PubMed →
Glitter particles are considered a model of microplastics, which are used in a wide range of products. In this study, we evaluated the toxicity of two types of glitter (green and w... Read full abstract on PubMed →
Turkish White Cheese is a brined (or pickled) cheese with a salty, acidic flavor and a soft or semi-hard texture. It is the most produced and consumed type of cheese in Turkey. The... Read full abstract on PubMed →
Roasting is an important operation to produce attractive colors and distinctive flavors during the production of sesame oil. To investigate the contributions of macromolecules to t... Read full abstract on PubMed →
Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious, and tasty foods. Alternative protein sources of plant origin can be... Read full abstract on PubMed →
Redclaw crayfish (<i>Cherax quadricarinatus</i>) was introduced to China many years ago. In recent years, a breeding boom for <i>C. quadricarinatus</i> has been set off in China du... Read full abstract on PubMed →
Eugenol is a widely used fishery anesthetic. This study investigated the effects of various concentrations of eugenol on blood physiological and biochemical indexes, and muscle fla... Read full abstract on PubMed →
In this study, the effects of Coriandrum sativum to control Aeromonas veronii infection in Oreochromis niloticus were determined. Coriandrum sativum extract (CE) was tested in vitr... Read full abstract on PubMed →
Both the fruit flesh and seeds of sea buckthorn have multiple uses for medicinal and culinary purposes, including the valuable market for supplementary health foods. Bioactive comp... Read full abstract on PubMed →
New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This... Read full abstract on PubMed →
Mentha × piperita is an important aromatic plant in the Lamiaceae family with great industrial potential. In the first study, the research aimed to explore the potential of supercr... Read full abstract on PubMed →
Bread presents one of the easiest opportunities as a food vehicle for delivery of nutritional and health-promoting benefits to large segments of the world population. However, its... Read full abstract on PubMed →
Longgang soy sauce is one of the traditional fermented condiments in China, but its bacterial community succession and its unique flavor development during the fermentation process... Read full abstract on PubMed →
The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France... Read full abstract on PubMed →
Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. S... Read full abstract on PubMed →
Kamchatka berry (<i>Lonicera caerulea</i> var. <i>kamtschatica</i>) and haskap (<i>Lonicera caerulea</i> var. <i>emphyllocalyx</i>) fruit are important sources of bioactive compoun... Read full abstract on PubMed →
Botanical ingredients are used widely in phytomedicines, dietary/food supplements, functional foods, and cosmetics. Products containing botanical ingredients are popular among many... Read full abstract on PubMed →
Currently, numerous attempts are made to increase the perceived saltiness of food without adding more NaCl. In the present study, a method based on a reminder design and signal det... Read full abstract on PubMed →
Health concerns related to excessive salt consumption have increased the demand for foods with reduced salt content. However, it is a challenge to perform low salt fermentation of... 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.