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.
Black cumin or black seed (Nigella sativa L.) is a popular medicinal herb and culinary spice belonging to Ranunculacea family. Thymoquinone (TQ) is the major active phytoconstituen... Read full abstract on PubMed →
This study was to assess the nutritional quality and bioactive properties of black cumin (Nigella sativa L.) seeds and oil commonly found in the Chinese market. The results showed... Read full abstract on PubMed →
The primary purpose of seasoning with spices and herbs is to impart flavor, pungency, aroma, and color to the food being prepared. In addition, spices extend the shelf life so that... Read full abstract on PubMed →
Essential oils (EOs) and their individual volatile organic constituents have been an inherent part of our civilization for thousands of years. They are widely used as fragrances in... Read full abstract on PubMed →
Coriander (Coriandrum sativun L.) is a vegetable widely produced and consumed in Brazil being widely used as a condiment in many dishes. It has an excellent nutritional value as a... Read full abstract on PubMed →
Abstract Phenylpropenes represent a major subclass of plant volatiles, including eugenol, and (E)-anethole. They contribute to the flavor and aroma of many chief herbs and spices,... Read full abstract on PubMed →
Essential oils (EO) obtained from plants have proven industrial applications in the manufacturing of perfumes and cosmetics, in the production and flavoring of foods and beverages,... Read full abstract on PubMed →
The performance of different enzymes towards the bioprocessing of aroma-related compounds was investigated and a strategy based on GC-FID analysis was developed to facilitate asses... Read full abstract on PubMed →
Paenibacillus polymyxa is a microorganism used for the production of carbohydrate biopolymer levan in this work. Film samples were prepared with different contents of levan/bentoni... Read full abstract on PubMed →
The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presen... Read full abstract on PubMed →
Maltodextrin is a food additive produced from starch which is hydrolyzed by the addition of acids or enzymes. Maltodextrin is often added to the production of instant drinks. The u... Read full abstract on PubMed →
This chapter highlights the traditional use of Mediterranean edible plants, frequently used as herbs and spices in Mediterranean cuisine, and medicinal plants, used as natural ther... Read full abstract on PubMed →
Diabetes mellitus, associated with α-glucosidase, has been considered as a chronic metabolic disorder, seriously affecting human health. Thus, searching natural α-glucosidase inhib... Read full abstract on PubMed →
<b>Ethnopharmacological relevance:</b> <i>Alchornea laxiflora</i> (Benth.) Pax & K. Hoffm. (Euphorbiaceae) is an important traditional medicinal plant grown in tropical Africa. The... Read full abstract on PubMed →
Microencapsulation of green cardamom (Elettaria cardamomum) essential oils and its application is considered an innovative technique to improve the functional properties of coffee... Read full abstract on PubMed →
This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported... Read full abstract on PubMed →
The emergence of resistant microbes threatens public health on our planet, and the emergence of resistant bacteria against the most commonly used antibiotics necessitates urgent al... Read full abstract on PubMed →
UNLABELLED: In the present study, the antimicrobial, rheological, mechanical, barrier and optical properties of Carrageenan and Manihot esculenta (composite) starch biobased edible... Read full abstract on PubMed →
The instability of rebaudioside A (Reb A) in food product applications during storage challenges their utilization. The pathways of Reb A degradation in aged acidic beverages were... Read full abstract on PubMed →
The titania nanotubes-bonded sulfamic acid (TNTs-NHSO<sub>3</sub>H) catalyst was designed and successfully fabricated by the post-synthesis modification method. The as-prepared cat... 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.