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.
An “omics”-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky. A se... Read full abstract on PubMed →
γ-aminobutyric-acid (GABA) is a mental health-supporting substance that helps release anxiety and depression and improves memory. Lactiplantibacillus plantarum SKKL1, a GABA-produc... Read full abstract on PubMed →
The oral microbiome is second only to its intestinal counterpart in diversity and abundance, but its effects on taste cells remains largely unexplored. Using single-cell RNASeq, we... Read full abstract on PubMed →
Egg yolks contain abundant lipids, proteins, and minerals that provide not only essential nutrients for embryonic development but also cheap sources of nutrients for consumers worl... Read full abstract on PubMed →
<h4>Background</h4>The genus Syzygium (Myrtaceae) comprises several essential oil-rich species that are utilized traditionally for treating tooth infections and toothache. The curr... Read full abstract on PubMed →
<i>Rivina humilis</i> L. (Petiveriaceae), commonly known as the pigeon berry, accumulates betalains in berries. The present study was focused on identifying the phytoconstituents,... Read full abstract on PubMed →
To achieve the health benefit from the natural of <i>Basella. Alba</i>fruit. This study intended to figure out the bioactive compounds in the two varieties of <i>B. alba</i> (nativ... Read full abstract on PubMed →
Im Rahmen der vorliegenden Arbeit wurde der Basidiomycet Cerrena unicolor (Cun) als Sesquiterpenproduzent untersucht. Im Genom des Pilzes konnten mit Hilfe von Sequenzvergleichen 1... Read full abstract on PubMed →
Terfezia arenaria is a desert truffle native to the Mediterranean Basin region, highly appreci- ated for its nutritional and aromatic properties. Despite the increasing interest in... Read full abstract on PubMed →
l-Glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-d-glucosamine, licorice root, maitake mushrooms, and zinc orotate have been reported to help treat leaky gut.... Read full abstract on PubMed →
Port wine's prominence worldwide is unequivocal and the grape spirit, which comprises roughly one fifth of the total volume of this fortified wine, is also a contributor to the rec... Read full abstract on PubMed →
Muscat of Alexandria is one of the most aromatic grape cultivars, with a characteristic floral and fruity aroma, producing popular appellation of origin wines. The winemaking proce... Read full abstract on PubMed →
<h4>Background</h4>ortho-phthalates and other plasticizers impart flexibility to plastics in food production, processing, and packaging; food consumption is a dominant plasticizer... Read full abstract on PubMed →
<h4>Background</h4>Children do not eat the recommended amounts of vegetables, and school-based nutrition education has not been found to impact this behavior. Cooking education is... Read full abstract on PubMed →
Macaroni is a commercially available Italian food product that is popular among consumers around the world. The supplementation of green tea extract (GTE) and turmeric curcumin ext... Read full abstract on PubMed →
Gamma radiation has notable impacts on the flesh of mangoes. In this research, Katimon mangoes were subjected to different levels of irradiation (0.5, 1.0, 1.5, and 2.0 kGy) using... Read full abstract on PubMed →
Wheat malts are necessary to produce wheat beers. In this study, wheat was grown with addition of seed meals into the soil, to determine whether such agricultural practice could im... Read full abstract on PubMed →
Herbs and spices have undoubtedly fallen in and out of fashion over the centuries. The changing popularity of spices is perhaps easier to explain than that of herbs. After all, the... Read full abstract on PubMed →
This study aimed to determine the best using of combination processes in the manufacture of lotus tempeh and determine the dominant acid profile in lotus seeds tempeh. This study w... Read full abstract on PubMed →
Flavor is the most important sensory quality in food [... 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.