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 EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a proposed amendment of the specifications of enzymatically produced ste... Read full abstract on PubMed →
Defunctionalization of readily available feedstocks to provide alkenes for the synthesis of multifunctional molecules represents an extremely useful process in organic synthesis. H... Read full abstract on PubMed →
The search for new ligands capable of modifying the metal nanoparticle (MNP) catalytic behavior is of increasing interest. Herein we present the first example of RuNPs stabilized w... Read full abstract on PubMed →
The acceptorless dehydrogenative coupling (ADC) reaction is an efficient method for synthesizing quinoline and its derivatives. In this paper, various substituted quinolines were s... Read full abstract on PubMed →
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of the substance (E)‐3‐benzo[1,3]dioxol‐5‐yl‐N,N‐diphenyl‐2‐propenamide [FL‐no:... Read full abstract on PubMed →
AIMS: The present study aimed to specifically transform stevioside (ST) into rubusoside (RS) through bioconversion with high efficiency, seeking to endow steviol glycosides (SGs) w... Read full abstract on PubMed →
Stevia, a zero-calorie sugar substitute, is recognized as safe by the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). In vitro and in vivo studies... Read full abstract on PubMed →
This study developed and characterized a γ-aminobutyric acid (GABA)-enriched yogurt fermented by Levilactobacillus brevis CGMCC1.5954. The GABA content in the yogurt was 147.36 mg/... Read full abstract on PubMed →
“The FSA/FSS have undertaken an assessment of application RP 1382 for the authorisation of a new flavouring substance: 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(... Read full abstract on PubMed →
Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. Howeve... Read full abstract on PubMed →
High-sugar diet causes health problems, many of which can be addressed with the use of sugar substitutes. Rubusoside and rebaudiosides are interesting molecules, considered the nex... Read full abstract on PubMed →
The Nemo's Garden<sup>®</sup> project is an alternative production system for areas with scarce cultivable land but significant presence of water; thus, it is an interesting interv... Read full abstract on PubMed →
Fruit juices have an important place in humans' healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However... Read full abstract on PubMed →
An O/W nanoemulsion of garlic essential oil (GEO) at different oil-to-emulsion (O/E) ratios (5%, 10%, 15%, and 25%) was formulated to protect the volatile components of GEO. The ef... Read full abstract on PubMed →
The Amadori compound of glucose and l-alanyl-l-glutamine (Ala-Gln-ARP) was prepared and characterized by UPLC-MS/MS and NMR. There were no pyrazines produced by heated Ala-Gln-ARP... Read full abstract on PubMed →
Grapevine is cultivated worldwide with great economic importance. In recent years, our knowledge of the physiological and molecular basis of berry quality regulation has substantia... Read full abstract on PubMed →
At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend... Read full abstract on PubMed →
γ-Glutamyl peptides, including glutathione (γ-Glu-Cys-Gly, GSH) and γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), have been shown to increase the intensity of basic tastes, such as sal... Read full abstract on PubMed →
In order to get the most benefit out of the use of spices, seasonings, and flavors, an understanding of meat flavorand the factors that affect it is needed. This article discusses... Read full abstract on PubMed →
Scented tea, also known as fragrant tea, mainly comprises green tea as the tea base and the dried and processed flowers of various plants. It is a unique reprocessed tea in China.... 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.