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 chemical complexity of coffee influences the sensory evaluation of the beverage, the main method used to define the quality of the coffee. In view of the subjectivity that meth... Read full abstract on PubMed →
<h4>Background</h4>Plant resistance to insects can be reduced by crop domestication which means their wild ancestors could provide novel sources of resistance. Thus, crossing wild... Read full abstract on PubMed →
Fortification of foods with fish oil rich in <i>n</i>-3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during st... Read full abstract on PubMed →
The microbial community in fermented sausages plays an important role in determining their quality characteristics. The objective of this study was to investigate the correlation b... Read full abstract on PubMed →
Background: Worldwide tea consumption as beverage ranks next to water. The high consumption of tea is attributed to richness in flavor, aroma, antioxidant properties and health ben... Read full abstract on PubMed →
Lipid and protein oxidation is a main problem related to the preservation of dried aquatic products. Rosemary oleoresin is widely used as an antioxidant, but its application is lim... Read full abstract on PubMed →
Nrf2-mediated oxidative stress is a promising target of exhaustive exercise-induced fatigue (EEIF). Trilobatin (TLB) is a naturally occurring food additive with antioxidant effect... Read full abstract on PubMed →
Sweet tea (Lithocarpus polystachyus Rehd.), a natural functional food highly rich in dihydrochalcones including trilobatin, phlorizin and phloretin, is reported to possess numerous... Read full abstract on PubMed →
Oxidative stress and aberrant insulin signaling transduction play vital roles in type 2 diabetes mellitus (T2DM). Our previous research has demonstrated that trilobatin (TLB), deri... Read full abstract on PubMed →
Flavor perception is a key factor in the acceptance or rejection of food. Aroma precursors such as cysteine conjugates are present in various plant-based foods and are metabolized... Read full abstract on PubMed →
S-Allyl-l-cysteine (SAC) has received much interest due to its beneficial effects on human health. To satisfy the increasing demand for SAC, this study aims to develop a valuable c... Read full abstract on PubMed →
Antibiotics were once used in animal production to improve productivity and resistance to pathogenic microbiota. However, due to its negative effects, the search for a new class of... Read full abstract on PubMed →
Nutrition plays a very important role in the health promotion of individuals and brought about a global paradigm shift from pharmaceuticals to nutraceuticals. This is due to the hi... Read full abstract on PubMed →
The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of b... Read full abstract on PubMed →
Interference with quorum sensing (QS) represents an antivirulence strategy with a significant promise for the treatment of bacterial infections and a new approach to restoring anti... Read full abstract on PubMed →
Propyl gallate (PG) as one of the most important additives has been widely used to prevent or slow the oxidation of foods in the food industry. In this work, Cu3(PO4)2/BiVO4 compos... Read full abstract on PubMed →
Stryphnodendron adstringens is a medicinal plant that has a broad spectrum of action, including antibacterial activity. The aim of the present study was to evaluate the effect of S... Read full abstract on PubMed →
More food production required to feed humans will require intensive use of herbicides to protect against weeds. The widespread application and persistence of herbicides pose enviro... Read full abstract on PubMed →
Natural phenethyl acetate (PEA), phenylacetic acid (PAA), ethyl phenylacetate (Et-PA), and phenethyl phenylacetate (PE-PA) are highly desirable aroma chemicals, but with limited av... Read full abstract on PubMed →
Olfactory perception, and especially affective responses of odors, is highly flexible, but some mechanisms involved in this flexibility remain to be elucidated. This study investig... 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.