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.
The exploration of safe antibiotic substitutes is one of the research hotspots in animal husbandry. Adding suitable plant essential oils into feed could improve the growth performa... Read full abstract on PubMed →
essential oils could lead to the discovery of novel sources of anti-inflammatory treatments. Read full abstract on PubMed →
Cornus mas L. is a rich source of valuable compounds with pro-health properties and, therefore, may be attractive for the pharmaceutical and cosmetic industry. This paper attempts... Read full abstract on PubMed →
extract may probably be as a result of the presence of various phytoconstituents. Read full abstract on PubMed →
This study investigated the effect of the catechins profile on the antioxidant activity of green tea extracts (GTEs) by comparing the antioxidant activity of an EGC-rich GTE (GTE1,... Read full abstract on PubMed →
Strawberry is a perishable fruit with a limited shelf life after harvest due to deterioration of quality and the development of gray mold, Rhizopus rot and other minor diseases. In... Read full abstract on PubMed →
The interactions of drugs with cell membranes are of primary importance for several processes involved in drugs activity. However, these interactions are very difficult to study du... Read full abstract on PubMed →
and reduce β-oxidation activity. Our study presents new insights into the role of LFEO in alleviating fat accumulation and provides references for the large-scale production of LFE... Read full abstract on PubMed →
BACKGROUND: Tetrapleura tetraptera is a medicinal spice traditionally used to treat cancer, diabetes, and several other ailments. This study analyzed the cytotoxicity of the dichlo... Read full abstract on PubMed →
L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the... Read full abstract on PubMed →
progenies of the sponge gourd. The marker genotypes were perfectly associated with the aroma phenotypes, and the segregation ratios supported Mendelian's simple recessive inheritan... Read full abstract on PubMed →
BACKGROUND: As an attractive platform chemical, malic acid has been commonly used in the food, feed and pharmaceutical field. Microbial fermentation of biobased sources to produce... Read full abstract on PubMed →
(40 broilers / each group, housed in a single box). The current study results showed that the diets enriched in linolenic acid (LNA) (WM diets) led to broilers meat enriched in LNA... Read full abstract on PubMed →
Exogenous application of glycine betaine (GB) was evaluated on bioactive compounds, antioxidant activity, and physicochemical attributes of blood orange fruit cv. Moro at 3°C for 9... Read full abstract on PubMed →
was superior. Read full abstract on PubMed →
leaf essential oil and limonene have the potential to act as natural remedies for the treatment of gout. Read full abstract on PubMed →
One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the n... Read full abstract on PubMed →
draft genome provides a valuable genetic resource for understanding the unique features of this plant and for further evolutionary and agronomic studies of Zingiberaceae species. Read full abstract on PubMed →
mutation, and eliminating the role of energy cofactors such as NADH/NAD+ were three important ways to control the content of high alcohols and esters in fermented foods. Read full abstract on PubMed →
, 43.15%, 37.5%, 8.32 N and 17.03 °Brix. This was largely attributed to the significantly higher antioxidant content, including the ascorbic acid content, total phenol content, tot... 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.