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.
Mentha spicata L. disappears in winter. The lack of fresh mint during the cold season can be a limiting factor for the preparation of mint tea. A fresh taste source that can be kep... Read full abstract on PubMed →
Succinic acid (SA) and oleic acid (OA) are the primary hypoglycaemic agents in Desmodium canum, a plant traditionally employed for its potential health benefits. The synergy of the... Read full abstract on PubMed →
Nonionic lactose fatty acid esters are a class of synthetic biosurfactants with various uses in the food, pharmaceutical, personal care, and cosmetic industries. The objective of t... Read full abstract on PubMed →
Antibiotic resistance is becoming a burning issue due to the frequent use of antibiotics for curing common bacterial infections, indicating that we are running out of effective ant... Read full abstract on PubMed →
Pepper (Piper nigrum L.) is a commodity that is quite important in Indonesia, both in terms of agribusiness and agro-industry aspects. From the aspect of agribusiness or cultivatio... Read full abstract on PubMed →
Pickled chili pepper (Capsicum frutescens L.), a traditional Chinese fermented vegetable product, is favored by consumers because of its unique flavor. Microbial succession is the... Read full abstract on PubMed →
Black pepper ( Piper nigrum L.) is an important healthy food owing to its antioxidant, antimicrobial potential and gastro-protective modules. Black pepper, with piperine as an acti... Read full abstract on PubMed →
<abstract> <p>Low energy electron beam (e-beam) has the ability to decontaminate or reduce bioburden and enhance the food product's safety with minimal quality loss. The current s... Read full abstract on PubMed →
Summary The quality of black pepper (Piper nigrum L.), the ’king of spices’, is largely dependent on the postharvest handling and processing methods. Pungency and aroma are the mos... Read full abstract on PubMed →
Pollution-induced environmental deterioration is one of the serious aspects that must be solved. As a result, biodiesel was made from a novel material (Parsley seed oil) through an... Read full abstract on PubMed →
Lipoxygenases (LOXs) catalyze the insertion of molecular oxygen into polyunsaturated fatty acids (PUFA) such as linoleic and linolenic acids, being the first step in the biosynthes... Read full abstract on PubMed →
Consumers' demands for low-processed and healthier food products led to a search for alternatives to replace or reduce synthetic food additives with natural ones. Aromatic plant de... Read full abstract on PubMed →
Background To evaluate the usefulness of fresh onion ( Allium cepa L.) leaves, a food waste, as a new food resource, we characterized the taste characteristics, volatile compounds,... Read full abstract on PubMed →
It is of interest to evaluate the secondary metabolites using high performance thin layer chromatography (HPTLC) finger printing and Gas chromatography-Mass spectroscopy (GC-MS) in... Read full abstract on PubMed →
A general rhodium-catalyzed selective carbonylative coupling of unactivated alkyl chlorides with aliphatic alcohols or phenols to the corresponding esters is presented for the firs... Read full abstract on PubMed →
L‑glutaminase (L‑glutamine amidohydrolase EC3.5.1.2) is the key enzyme in enhancing the taste and aroma of oriental fermented foods by increasing their glutamic acid content and as... Read full abstract on PubMed →
<i>Aphis craccivora</i> Koch is a polyphagous and major pest of leguminous crops causing significant damage by reducing the yield. Repeated application of synthetic insecticides fo... Read full abstract on PubMed →
Contamination is a leading cause of corrosion, foaming, and amine-absorption capacity limitation, predominantly foaming. There is currently an urgent need to identify the sources o... Read full abstract on PubMed →
Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these v... Read full abstract on PubMed →
Efficient methods for callus induction and the high-frequency plant regeneration of <i>Ruta chalepensis</i> L. were established, and the phytochemical potential and antioxidant act... 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.