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.
Various species of cinnamon (<i>Cinnamomum</i> sp.) are consumed as traditional medicine and popular spice worldwide. The current research aimed to provide the first comparative me... Read full abstract on PubMed →
<h4>Introduction</h4>Glycerol is a byproduct from the biodiesel industry that can be biotransformed by Escherichia coli to high added-value products such as succinate under aerobic... Read full abstract on PubMed →
<h4>Background</h4>Lignocellulose is an important raw material for biomass-to-energy conversion, and it exhibits a complex but inefficient degradation mechanism. Microbial degradat... Read full abstract on PubMed →
This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Div... Read full abstract on PubMed →
Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged H... Read full abstract on PubMed →
Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been c... Read full abstract on PubMed →
Low-salt shrimp paste, or terasi, is an Indonesian fermented food made from planktonic shrimp mixed with a low concentration of salt. Since high daily intake of sodium is deemed un... Read full abstract on PubMed →
A long extraction time for traditional cold coffee brewing considerably reduces the production efficiency of this type of beverage. Herein, a new ultrasound-assisted cold brewing (... Read full abstract on PubMed →
Sea buckthorn leaves have been used for tea making in food field gradually. This study was carried out to characterize the bioactive polyphenols and volatile compounds in sea buckt... Read full abstract on PubMed →
Biodelignification is widely regarded as a low-efficiency process because it is usually slow and difficult to control. To improve its efficiency and understand its mechanism, the p... Read full abstract on PubMed →
Bambara groundnut (BGN) is an underexploited crop with a rich nutrient content and is used in traditional medicine, but limited information is available on the quantitative charact... Read full abstract on PubMed →
Cosmetic ingredients originating from natural resources have garnered considerable attention, and the demand for whitening ingredients is increasing, particularly in Asian countrie... Read full abstract on PubMed →
Rice is a key crop for meeting the global food demand and ensuring food security. However, the crop has been facing great problems to combat the weed problem. Synthetic herbicides... Read full abstract on PubMed →
<h4>Introduction</h4>Propolis has demonstrated wound healing effects. Propolis' effects vary based on its composition and geographical origin. However, there are few reports on the... Read full abstract on PubMed →
<h4>Background</h4>Progressive retinal ganglion cell (RGC) dysfunction and death are common characteristics of retinal neurodegenerative diseases. Recently, hydroxycarboxylic acid... Read full abstract on PubMed →
<i>Salsola</i> is an important genus in the plant kingdom with diverse traditional, industrial, and environmental applications. <i>Salsola</i> species are widely distributed in tem... Read full abstract on PubMed →
Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative resea... Read full abstract on PubMed →
We studied the effect of feeding a single probiotic Limosilactobacillus reuteri DSM 17938 (LR 17938) on the luminal and plasma levels of amino acids and their derivatives in the su... Read full abstract on PubMed →
At present, there is no colorimetric method for the quantitation of the aroma compound 2-acetyl-1-pyrroline (2AP). A novel colorimetric method was developed for the determination o... Read full abstract on PubMed →
Volatile chemical products (VCPs) and other non-combustion-related sources have become important for urban air quality, and bottom-up calculations report emissions of a variety of... 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.