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.
<i>Zizyphus lotus</i> L. is a perennial shrub particularly used in Algerian folk medicine, but little is known concerning the lipophilic compounds in the most frequently used parts... Read full abstract on PubMed →
Fungal infections of cultivated food crops result in extensive losses of crops at the global level, while resistance to antifungal agents continues to grow. Supercritical fluid ext... Read full abstract on PubMed →
Many people in developing countries rely primarily on medicinal plants as their main source of healthcare, particularly for the treatment of skin infections. Despite the widespread... Read full abstract on PubMed →
Physicochemical changes in fermented alcoholic beverages are significantly related to microbial community development during fermentation. Due to its unusually long fermentation, <... Read full abstract on PubMed →
<i>Lacticaseibacillus paracasei</i> SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobili... Read full abstract on PubMed →
The volatile compounds and sensory profiles of 18 different types of distilled <i>soju</i>, chosen with regard to various raw materials and distillation methods (atmospheric vs. va... Read full abstract on PubMed →
In this work, we aimed to study the chemical composition of the essential oils from bulbs and leaves of two cultivars of Allium sativum L. and two of A. ampeloprasum L. var. holmen... Read full abstract on PubMed →
<h4>Background</h4>Using genetically modified plants as natural dispensers of insect pheromones may eventually become part of a novel strategy for integrated pest management.<h4>Re... Read full abstract on PubMed →
The by-product resulting from the production of the sea-buckthorn (<i>Hippophae rhamnoides</i>) juice may be a functional food ingredient, being a valuable source of bioactive comp... Read full abstract on PubMed →
The roots of Chrysopogon zizanioides (L.) Roberty, belonging to the Poaceae family, are the main source of volatile that has substantial value in perfume, cosmetics, pharmaceutical... Read full abstract on PubMed →
Peganum harmala L. is a perennial herb of the Tribulus family and its aerial parts and seeds can be used as medicine in the traditional medicine of China. However, the differences... Read full abstract on PubMed →
Injury to the peripheral nerve may lead to deficits in nerve function. An increase in the levels of free radicals plays a role in inhibition of nerve regeneration following damage.... Read full abstract on PubMed →
The co-fermentation of Saccharomyces cerevisiae and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, thre... Read full abstract on PubMed →
In the fight against mosquito-borne diseases, odour-based lures targeting gravid females represent a promising alternative to conventional tools for both reducing mosquito populati... Read full abstract on PubMed →
Dianthi herba (called "Qumai" in Chinese) is the dried aerial part of Dianthus superbus L. and Dianthus chinensis L. The species are mainly distributed in the temperate and warm te... Read full abstract on PubMed →
People from some parts of the world traditionally depend on different herbal medicines for fertility regulation. The Mishing women of Assam, India have been using the dry root powd... Read full abstract on PubMed →
The profiling of bacterial fatty acids is a well-established technique in identifying and classifying bacteria. Cultivation conditions may affect the biosynthesis, thereby, changin... Read full abstract on PubMed →
The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on phy... Read full abstract on PubMed →
This work developd nanomaterials formulated from annatto seed oily extract (ASE), myristic acid (tetradecanoic acid), and their fatty acid esters. The annatto seed oily extract was... Read full abstract on PubMed →
<h4>Background</h4>The bacterial membrane plays a critical role in the survival of bacteria and the effectiveness of antimicrobial peptides in protecting the host. The lipid consti... 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.