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.
Fungi are renowned as a fountainhead of bio-metabolites that could be employed for producing novel therapeutic agents, as well as enzymes with wide biotechnological and industrial... Read full abstract on PubMed →
This investigation used the sourdough fermentation technique to ferment dough at different WBDF addition levels (0 %, 3 %, 6 %, 9 % & 12 %) and to evaluate the quality of the finis... Read full abstract on PubMed →
Tetrahydroisoquinoline (THIQ) alkaloids and their derivatives have a structural similarity to 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP), a well-known neurotoxin. THIQs se... Read full abstract on PubMed →
In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate... Read full abstract on PubMed →
<i>Saussurea costus</i> is a medicinal plant with different bioactive compounds that have an essential role in biomedicine applications, especially in Arab nations. However, tradit... Read full abstract on PubMed →
peer reviewedFourier transform infrared spectra of saffron (Crocus sativus L.) samples were acquired using attenuated total reflectance (ATR-FTIR). The main objective of the study... Read full abstract on PubMed →
This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy prod... Read full abstract on PubMed →
The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The change... Read full abstract on PubMed →
After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate... Read full abstract on PubMed →
<i>L.helveticus</i> is known to follow mainly similar metabolic pathways to contribute to cheese flavor with <i>S. thermophilus</i> and <i>L. delbrueckii</i> subsp. <i>bulgaricus</... Read full abstract on PubMed →
<i>Acorus calamus</i> var. <i>angustatus</i> Besser (ATT) is a traditional herb with a long medicinal history. The volatile oil of ATT (VOA) does possess many pharmacological activ... Read full abstract on PubMed →
<i>Myrcia sylvatica</i> (G. Mey) DC. is known as "insulin plant" because local communities use the infusions of various organs empirically to treat diabetes. The leaves of seven sp... Read full abstract on PubMed →
BACKGROUND: Cyanobacteria blooms have become a major environmental problem and concern because of secondary metabolites produced by cyanobacteria released into the water. Cyanobact... Read full abstract on PubMed →
Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effe... Read full abstract on PubMed →
The leaves of Rubus idaeus L., a by-product of the fruit food industry, are a known source of bioactive molecules, although the chemical composition has only been partially investi... Read full abstract on PubMed →
The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable a... Read full abstract on PubMed →
Yeasts are one of the main ingredients responsible for flavor precursors production associated with sensorial characteristics in chocolate. Using wild yeast isolated from cocoa bea... Read full abstract on PubMed →
Mosquitoes are vectors for a variety of infectious illnesses, and chemical synthetic insecticides have made it possible to control them effectively. Mosquito repellents are a typic... Read full abstract on PubMed →
Photocyclization of carbonyl compounds (known as the Norrish-Yang reaction) to yield cyclobutanols is, in general, accompanied by fragmentation reactions. The latter are predominan... Read full abstract on PubMed →
Traditional Chinese medicines (TCMs) have continued to be a treasure trove. The study of chemodiversity and versatility of bioactivities has always been an important content of pha... 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.