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.
Heterocyclic amines (HAs) and advanced glycation end products (AGEs) are important harmful products formed simultaneously during the thermal processing of food. In order to develop... Read full abstract on PubMed →
, along with 15 commercial specimens collected from the Middle East. Ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-ESI-HRMS) and... Read full abstract on PubMed →
. Both studied processes allow for a good recovery of esters in the 2nd condenser, with over 80% of ethyl acetate and isoamyl acetate recovery when using vapour permeation-fraction... Read full abstract on PubMed →
< 0.05) the HMF formation (from 1236 µg/kg to 4239 µg/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments we... Read full abstract on PubMed →
L. essential oil (OEO) formulated as polymeric micelles drug delivery systems as a possible non-invasive approach for the management of skin tags. GC-MS analysis of Romanian OEO re... Read full abstract on PubMed →
adults, exhibiting 87.8%, 84.4% and 83.3% mortality after 7 days of exposure, respectively. These results indicate that EO-based ME coating is a potent tool against the tested post... Read full abstract on PubMed →
22.32 ± 0.016 µg/mL). However, ARCHEO exhibited lower antimicrobial activity towards all the tested microbes compared to standard compound anethole and as for the MIC, ARCHEO was e... Read full abstract on PubMed →
Oxidation is one of the most common causes of the deterioration of meat and meat products. At the same time, synthetic antioxidants are becoming less accepted by consumers due to t... Read full abstract on PubMed →
-phellandrene-rich chemotype instead of conducting hydrodistillation. These results offer interesting perspectives for the development of innovative natural ingredients for the top... Read full abstract on PubMed →
In order to fulfill the objective of the comparative flavor profiling of hot and cold serving, different concentrations of hot (hot infusion) and cold (boiled and cold serving) roa... Read full abstract on PubMed →
BACKGROUND: The diversity found in the chemical compounds of a single species in different regions results in different biologic characteristics which can be considered as a strong... Read full abstract on PubMed →
Allium tenuissimum L. as a kind of food condiment in northern China, is popular among more and more consumers owning to its special flavor from the flower. However, its composition... Read full abstract on PubMed →
fruits to relieve inflammation and establish the quality control procedure for the extracts prepared thereof. Read full abstract on PubMed →
Volatile oil from traditional Chinese medicine has various biological activities and has pharmacological activities in the central nervous system, digestive system, cardiovascular... Read full abstract on PubMed →
'Green'. In silico studies of the major constituents docked on the active sites of the target enzymes NADPH oxidase, amylase, glucosidase, butyrylcholinesterase, and tyrosinase rev... Read full abstract on PubMed →
MK1, respectively. Their potential role in interspecific interactions from the perspective of biological control is briefly discussed. Read full abstract on PubMed →
-carotene/linoleate system with a low degradation rate (DR). The current study's findings showed that integrated ultrasound-microwave techniques and pre-enzymatic treatment could e... Read full abstract on PubMed →
from Guadeloupe showed some antimetabolic effects on enzymes; the in-depth study of this plant and its essential oil with regard to metabolic diseases merits further exploration. Read full abstract on PubMed →
This study investigates the effects of vine tea (Ampelopsis grossedentata) extract (AGE) on meat quality, gut microbiota and cecal content metabolites of Wenchang broilers. A total... Read full abstract on PubMed →
gene was able to produce 4 g/L of β-ionone with a productivity of 13.9 mg/L/h from food waste hydrolysate. This is the highest yield reported for the fermentation of this compound... 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.