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.
The availability of water-soluble nanoparticles allows catalytic reactions to occur in highly desirable green environments. The catalytic activity and selectivity of water-soluble... Read full abstract on PubMed →
Calendula L. is a relatively small genus belonging to the Asteraceae family, distributed in Europe to Western Himalaya, Macaronesia, Mediterranean to Sahara and Arabian Peninsula.... Read full abstract on PubMed →
Microorganisms play a critical role in determining the quality of fermented chili paste. However, spoilage microorganisms residing on the surface of chili peppers can compromise se... Read full abstract on PubMed →
<i>Tordylium trachycarpum</i> Boiss. (Apiaceae) has long been used by traditional healers in the Kurdistan Region of Iraq to alleviate gastrointestinal disorders and oral inflammat... Read full abstract on PubMed →
The increasing use of enteral nutrition formulas (ENFs) among vulnerable populations underscores the need for safety evaluations. In this study, 23 ENFs designed for adults, repres... Read full abstract on PubMed →
The enhancement of saltiness induced by odrants perceived from the retronasal cavity during Larou oral processing was analyzed. During the oral processing of Xiangtan Larou, the sm... Read full abstract on PubMed →
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through m... Read full abstract on PubMed →
Abstract Diallyl trisulfide (DATS) is an organic sulfur compound derived from garlic (Allium sativum L). DATS is characterized by its oily and volatile nature, exhibiting insolubil... Read full abstract on PubMed →
Dietary restriction (DR) has emerged as a potential therapeutic intervention for various pathological conditions. This study investigated the effects of DR on cyclophosphamide-indu... Read full abstract on PubMed →
Diallyl trisulfide (DATS), an organosulfur compound from the common food garlic, has been attracting attention by exhibiting low toxicity, tumor susceptibility, and, especially, mu... Read full abstract on PubMed →
While mustard seeds offer an enormous wealth of biologically valuable compounds, the obtainable data unveiling the effect of germination and roasting treatments on the metabolic pa... Read full abstract on PubMed →
The glucosinolates (GLSs) and their degradation products (such as goitrin) in Isatis indigotica roots have been the subject of considerable research interest due to their antiviral... Read full abstract on PubMed →
Glucosinolates (GSLs) are sulfur-rich secondary metabolites that play important roles in human health, plant defenses against pathogens and insects, and flavor. The genetic archite... Read full abstract on PubMed →
This study evaluates the impact of two non-<i>Saccharomyces</i> yeasts, <i>Lachancea thermotolerans</i> and <i>Metschnikowia pulcherrima</i>, on the oenological and sensory charact... Read full abstract on PubMed →
The most notable effects of climate change on wine production are higher alcohol levels, lower acidity and changes to the regions suitable for growing grapes. One solution to acidi... Read full abstract on PubMed →
<h4>Background</h4>Medicinal plants are commonly employed in various ways, including the prevention of infection, alleviation of stress, and stimulation of growth. <i>Calotropis pr... Read full abstract on PubMed →
Bacterial volatile organic compounds (VOCs) have been investigated as a non-invasive approach to diagnosis of infectious diseases. Here, we aimed to explore potential diagnostic ma... Read full abstract on PubMed →
The n-3 PUFA, particularly docosahexaenoic acid (DHA), are crucial compounds for human health. This study investigated the effect of feeding dairy cows rumen-protected DHA (RP-DHA)... Read full abstract on PubMed →
Carbonyl compounds generated through lipid peroxidation and Maillard-type reactions are relevant markers of food quality and safety due to their potential toxicity and prevalence i... Read full abstract on PubMed →
Multi-dimensional characterization was conducted to assess post-boiling quality variations among five <i>Boletus</i> species, with the aim of identifying the most suitable variety... 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.