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.
In recent years, the excessive use of pesticides has raised environmental and health concerns, which has led to research into natural alternatives. Essential oils may represent a s... Read full abstract on PubMed →
The treatment of chronic wounds is one of the most complex therapeutic problems of modern medicine. It leads to patients' protracted recovery, generating high treatment costs. Herb... Read full abstract on PubMed →
Peruvian maca (<i>Lepidium meyenii</i>) is a plant known for its nutritional and medicinal properties whose use as a supplement in animal diets has attracted much interest. We stud... Read full abstract on PubMed →
The hybridization of yak with cattle is an effective means to improve the yak's production performance. The fatty trait greatly affects the meat quality, the growth and development... Read full abstract on PubMed →
<i>Clitoria ternatea</i> has a long history of traditional use in treating cardiovascular, neurological, and cancer-related ailments. To support its historical claims, this study a... Read full abstract on PubMed →
As the core of the solid-state fermentation system, the quality of pit mud is directly determined by the synergistic effects of volatile flavor compounds, microbial communities, an... Read full abstract on PubMed →
Sweet taste plays a pivotal role in human dietary behavior and metabolic regulation. With the increasing incidence of metabolic disorders linked to excessive sugar intake, the deve... Read full abstract on PubMed →
This manuscript provides an in-depth review of both artificial and natural sweeteners, including polyols and plant-derived alternatives, examining their sweetening potency, glycemi... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of the proposed amendment of the EU specifications of Rebaudioside M produc... Read full abstract on PubMed →
Fermentation of brown rice can improve its nutritional composition and flavor quality and enhance the bioavailability of bioactive substances, enabling the high-value utilization o... Read full abstract on PubMed →
Nowadays, mushrooms are widely consumed as a source of functional food and health, including the shimeji (Hypsizygus sp) mushroom. Fresh shimeji is highly perishable, mainly due to... Read full abstract on PubMed →
Effective palate cleansing is essential for accurate sensory evaluation of fatty, strongly flavored foods such as salmon, yet standard water‐and‐cracker methods often leave residua... Read full abstract on PubMed →
This study explores the incorporation of bergamot juice and olive extract as functional ingredients in craft beer and their effects on antioxidant activity and cellular oxidative s... Read full abstract on PubMed →
This study investigates the impact of hydroxytyrosol (HTyr) supplementation on the fatty acid profiles and oxidative stability of various extra virgin olive oil (EVOO) cultivars an... Read full abstract on PubMed →
Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nut... Read full abstract on PubMed →
Bioactive compounds present in food are essential factors in maintaining optimal health, through their ability to modulate physiological processes, reduce oxidative stress, and con... Read full abstract on PubMed →
Near-infrared (NIR) spectroscopy, combined with multivariate calibration techniques such as stepwise decorrelation of variables (SELECT) and ordinary least squares (OLS) regression... Read full abstract on PubMed →
The current research aims to monitor the physicochemical changes in various varieties of extra virgin olive oils (EVOOs) supplemented with exogenous polyphenolic extract from olive... Read full abstract on PubMed →
Olive extract (OE) has been used in human foods for its nutraceutical effects, making it a product of interest for pet food. However, OE’s effect on palatability has not been exami... Read full abstract on PubMed →
Plant extracts, such as olive extract (OE), have been used in human and pet foods for their biological benefits; however, no available data have demonstrated OE’s effect on palatab... 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.