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.
Polysaccharides were the key ingredients of many herbal medicines, and were responsible for multiple pharmacological activities. In this study, a novel polysaccharide fraction, nam... Read full abstract on PubMed →
<h4>Background</h4>Fish oil is one of the most common lipidic substances that is consumed as a dietary supplement. The high omega-3 fatty acid content in fish oil is responsible fo... Read full abstract on PubMed →
Fermented foods from different raw materials (fruits, cereals, milk, etc [...]. Read full abstract on PubMed →
Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their... Read full abstract on PubMed →
Drought is one of the major constraints to global crop production. A number of sustainable systems have focused on the development of environmentally friendly innovative biotechnol... Read full abstract on PubMed →
BACKGROUND: Although the mechanism of action of nanoemulsion is still unclear, the modern use of nanoemulsions made from natural extracts as antimicrobial and anti-aflatoxigenic ag... Read full abstract on PubMed →
This systematic review and meta-analysis quantified the effects of various vegetable oil-based nanoemulsion (NE) formulations on muscle foods' microbial and chemical quality by est... Read full abstract on PubMed →
This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking... Read full abstract on PubMed →
It is long known that the nervous system of vertebrates can be shaped by internal and external factors. On the other hand, the nervous system of insects was long assumed to be ster... Read full abstract on PubMed →
Glucosinolates are a group of thioglucosides that belong to the class of plant nitrogen-containing natural products. So far, very little biological activity has been associated wit... Read full abstract on PubMed →
Rutabaga, also known as swede and scientifically classified as <i>Brassica napus napobrassica</i>, is a biennial edible root vegetable that belongs to the <i>Brassica</i> genus and... Read full abstract on PubMed →
Odor-based learning and innate odor-driven behavior have been hypothesized to require separate neuronal circuitry. Contrary to this notion, innate behavior and olfactory learning w... Read full abstract on PubMed →
Sweet rowanberry and its cultivars represent a less-known fruit species with significant antioxidant activity, mostly promoted by polyphenolic compounds. This paper examined seven... Read full abstract on PubMed →
The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived... Read full abstract on PubMed →
BACKGROUND: The application of high-power ultrasound (US) has been studied extensively to obtain value-added red wines using short maceration times. It is a technique of wide inter... Read full abstract on PubMed →
In this study, cold-pressed rosehip seed oil was fully characterized. Acidity and oxidation levels were near the limit values or slightly exceeded them and improvement in the stora... Read full abstract on PubMed →
An experiment for the upper-level biochemistry laboratory is described in which students isolate a wild yeast from environmental sources and characterize the strain for its potenti... Read full abstract on PubMed →
The so-called "craft beer revolution" has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent years, synthetic biology has rea... Read full abstract on PubMed →
A novel bioactive polysaccharopeptide (C1) and polysaccharide (C2) with an average molecular weight of 180 kDa and 70 kDa were isolated from R. rugosa pseudofruit. The composition... Read full abstract on PubMed →
Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for... 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.