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.
<h4>Background</h4>Drug resistance exists in almost all antimalarial drugs currently in use, leading to an urgent need to identify new antimalarial drugs. Medicinal plant use is an... Read full abstract on PubMed →
Highlights • 46 and 107 volatiles were quantitatively detected by GC-quadrupole-MS and GC-Orbitrap-MS respectively in 7 Chinese commercial sunflower seed oils.• 23 volatile compoun... Read full abstract on PubMed →
To deal with climate emergency and reduce environmental impact, agro-industrial wastes are gradually gaining interest and are being used for new products and applications. The larg... Read full abstract on PubMed →
The aroma, taste, and flavour profiles of mango cultivars vary, directly influencing their marketability and consumer acceptance. In this study, we explored the effects of volatile... Read full abstract on PubMed →
Africa is home to diverse medicinal plants that have been used for generations for the treatment of several different cancers and, presently, they are gaining interest from researc... Read full abstract on PubMed →
Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsula... Read full abstract on PubMed →
Chinese cherry is an economically important fruit crop native to China. Flavor quality is greatly influenced by compositions of soluble sugars and organic acids. To better understa... Read full abstract on PubMed →
Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterne... Read full abstract on PubMed →
Fermentation technology is an important field comprising the use of microorganisms and enzymes to produce the compounds that have applications in the food, pharmaceutical, energy,... Read full abstract on PubMed →
Ashwagandha, also known as <i>Withania somnifera</i> (WS), is an ayurvedic botanical plant with numerous applications in dietary supplements and traditional medicines worldwide. Du... Read full abstract on PubMed →
Bee pollen is frequently characterized as a natural source of bioactive components, such as phenolic compounds, which are responsible for its pharmaceutical potential and nutrition... Read full abstract on PubMed →
Microbial pollution and fat oxidation are the main factors that induce the deterioration in the quality of chilled fresh mutton. This study evaluated the effects of cumin (Cuminum... Read full abstract on PubMed →
Goat meat, as a superior product including low lipids, low cholesterol contents and high-quality proteins, becomes the superior food for the national market. With the increasing de... Read full abstract on PubMed →
This study investigated the physicochemical characteristics of pork emulsion gels manufactured from hot-boned (HB) pork and winter mushroom powder in the absence of phosphate. It w... Read full abstract on PubMed →
Biological treatment of cereal straw for ruminant nutrition purposes might present an environmentally friendly option of valorizing a widely available by-product of grain productio... Read full abstract on PubMed →
Sparse coding can improve discrimination of sensory stimuli by reducing overlap between their representations. Two factors, however, can offset sparse coding's benefits: similar se... Read full abstract on PubMed →
Aflatoxin B1 (AFB1) is extremely harmful to human and livestock. Laccase, a green catalyst, has been shown to effectively degrade AFB1 and can be obtained from edible fungi. The ob... Read full abstract on PubMed →
Muscadine grape pomace and mixed products with chocolate extracts from three muscadine genotypes exhibiting different berry skin colors (black and bronze) were investigated for tot... Read full abstract on PubMed →
This study aimed to examine the impact of sucrose treatment on the growth conditions, dietary nutritional quality, and biological activities of mung bean sprouts. Mung bean seeds w... Read full abstract on PubMed →
Using highland barley, mung bean, black bean and Tartary buckwheat as raw materials, the multigrain meal replacement powder was set by twin-screw extrudation technology. The change... 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.