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.
spp. Furthermore, plant extracts did not significantly alter sensory attributes, especially taste and odor, whereas the visual appearance of leaf mustard was greater in plants spra... Read full abstract on PubMed →
Saffron apocarotenoids, including crocins, picrocrocin and safranal, are valuable metabolites with pharmaceutical and cosmetic potential. However, their natural plant sources are d... Read full abstract on PubMed →
essential oil (MP EO) nanoliposomes (NLs) on melanosis, sensory analysis, bacterial counts, physicochemical properties, and color analysis of shrimp during iced storage. In additio... Read full abstract on PubMed →
(Buchu) essential oil through computational analysis of their ability to inhibit protein tyrosine phosphatase 1B (PTP1B), a therapeutic diabetes target. Molecular dynamic simulatio... Read full abstract on PubMed →
) were characterized. Additionally, the effectiveness of the active packaging in reducing pathogenic bacteria on spinach leaves was evaluated. The PET/PP film with a pullulan coati... Read full abstract on PubMed →
INTRODUCTION: Volatile organic compounds (VOCs) in breath are potential biomarkers for medical conditions that may be used for non-invasive health monitoring. One challenge that st... Read full abstract on PubMed →
silage by modulating microbial communities and metabolic pathways, thus providing mechanistic insights into the optimization of Lactobacillus-mediated silage fermentation. Read full abstract on PubMed →
, particularly at 30%, enhances the nutritional profile and antioxidant properties of bread while maintaining sensory characteristics close to those of traditional bread. This rese... Read full abstract on PubMed →
)-2-heptenal reached a concentration twenty times higher than its odor threshold. In addition, five oils were inconsistently classified by the models and considered at risk of down... Read full abstract on PubMed →
As a potential raw material with a variety of bioactive compounds, Pu-erh raw tea can produce rich flavor and health benefits through natural fermentation or microbial fermentation... Read full abstract on PubMed →
< 0.05) antioxidant activity and the lowest lipid oxidation and total aerobic mesophile counts. Finally, the change in the formulation of dried meat using ferulic acid instead of n... Read full abstract on PubMed →
< 0.05). Fermentation characteristics further revealed that the acetate-to-propionate (A/P) ratio decreased with increasing CAL levels, with T4 showing the lowest ratio (1.55 at 72... Read full abstract on PubMed →
< 0.05), such as ethyl acetate and methanol, revealing that non-thermal methods better preserved the characteristic sweet-sour flavor and reduced off-flavor formation. These findin... Read full abstract on PubMed →
5009 (MIC 0.5-2.0 mg/mL). Read full abstract on PubMed →
essential oil (LOEO) in neurological and pharmaceutical applications. The chemical composition of LOEO was analyzed using gas chromatography-mass spectrometry (GC-MS), revealing ma... Read full abstract on PubMed →
Biological control agents heavily rely on volatile cues for host location and can be an important component of managing pests through habitat management-based strategies that enhan... Read full abstract on PubMed →
pods, rich in minerals, have potential nutritional and therapeutic benefits, making Amaltas tea a safe and effective natural remedy in Southeast Punjab. Read full abstract on PubMed →
, a statistical optimization of the production medium was performed using full factorial design, the steepest ascent method, and the response surface method. The optimized producti... Read full abstract on PubMed →
in water, demonstrated the highest anthocyanin recovery and was selected for the preparation of the films. The resulting films exhibited an excellent colorimetric response to pH ch... Read full abstract on PubMed →
Background and aims: essential oil, antimicrobial, and antioxidant properties of essential oil (EO)-based nanoemulsions (NEs) and for the first time their effect on the preservatio... 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.