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.
Nine-processed tangerine peel (Jiuzhi Chenpi in Chinese) is a famous Chinese traditional snack. The composition and contents of volatile substances during its processing is unclear... Read full abstract on PubMed →
In recent years, the increase in antibiotic resistance demands searching for new compounds with antimicrobial activity. Phytochemicals found in plants offer an alternative to this... Read full abstract on PubMed →
2-acetyl-1-pyrroline (2AP) is the compound that gives out the typical aroma and flavour of pandan leaves (<i>Pandanus amaryllifolius Roxb</i>.). This research incorporates ultrason... Read full abstract on PubMed →
Due to its acetate content, the pyrolytic aqueous condensate (PAC) formed during the fast pyrolysis of wheat straw could provide an inexpensive substrate for microbial fermentation... Read full abstract on PubMed →
<i>Caesalpinia sappan</i> L. (CS) is widely used to treat diabetic complications in south-east Asia, specifically in traditional Chinese medicine. This study intends to explain the... Read full abstract on PubMed →
Natural products possess structural complexity, diversity and chirality with attractive functions and biological activities that have significantly impacted drug discovery initiati... Read full abstract on PubMed →
The comprehensive use of natural polymers, such as lignin, can accelerate the replacement of mineral oil-based commodities. Promoting the material recovery of the still underutiliz... Read full abstract on PubMed →
Marine fungi are a rich source of biologically active molecules, but a poorly explored bioresource for cosmeceutical products. This study evaluates the phytochemistry, antioxidant,... Read full abstract on PubMed →
The formation of the molecule 4,5-dihydroxy-2-cyclopenten-1-one (DHCP) from the thermal treatment of pectin-containing foods was investigated in small-scale laboratory preparation... Read full abstract on PubMed →
The aim of this study was to identify specific truffle marker substances within the truffle aroma. The aroma profile of different truffle species was analyzed using static headspac... Read full abstract on PubMed →
<i>Andrographis paniculata</i> (Ap) has been a part of traditional medicine for its anti-inflammatory effects, treatment of snake bites and liver abnormalities. Several investigati... Read full abstract on PubMed →
<h4>Background</h4>African trypanosomiasis is a protozoan disease with huge socio-economic burden to sub-Saharan African exceeding US$4.6 annual loss. To mitigate the incidence of... Read full abstract on PubMed →
Asparagus root (AR) is utilized globally as a traditional herbal medicine because it contains various bioactive compounds, such as polyphenols, flavonoids, saponins, and minerals.... Read full abstract on PubMed →
<h4>Context</h4>The traditional Chinese medicine Qing'e Pills (QEP) has been used to treat postmenopausal osteoporosis (PMO).<h4>Objective</h4>We evaluated the regulatory effects o... Read full abstract on PubMed →
In this work, we conducted a comparative phytochemical, chemotaxonomic, and biological study of essential oils (EOs) and extracts (ethyl acetate and methanol) obtained from the lea... Read full abstract on PubMed →
<i>Zingiber officinale</i> var. <i>rubrum</i> (red ginger) is widely used in traditional medicine in Asia. Unlike other gingers, it is not used as a spice in cuisines. To date, a t... Read full abstract on PubMed →
This study aimed to evaluate the probiotic strain <i>Lacticaseibacillus</i> (L.) <i>paracasei</i> subsp. paracasei F19 (F19) with the yeast <i>Saccharomyces cerevisiae</i> US-05 (U... Read full abstract on PubMed →
Acrylates as well as 1-alken-3-ones are both known to be odour active substances but are generally identified in different materials. Nonetheless, butyl acrylate and 1-octen-3-one... Read full abstract on PubMed →
The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the <i... Read full abstract on PubMed →
Infected by <i>Pectobacterium carotovorum</i> subsp. <i>carotovorum</i> (Pcc), the quality of Chinese cabbage could severely decline. Using chemical bactericides to control Pcc cou... 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.