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.
This study sought to investigate the health benefits and bioactive compounds profile of Turmeric and its modulatory activity against the deleterious effects of Monosodium Glutamate... Read full abstract on PubMed →
Turmeric (Curcuma longa L.) has gained significant attention for its medicinal properties, yet its therapeutic applications are often limited by low aqueous solubility and suscepti... Read full abstract on PubMed →
Rhizobacteria, residing in the root zone of plants, are essential for enhancing plant growth and development and have recently been recognized for their role in nanoparticle synthe... Read full abstract on PubMed →
In this study, a sea buckthorn-wolfberry compound coffee (SWCC) solid beverage was formulated and evaluated based on sensory scores, dispersibility, and water solubility. The optim... Read full abstract on PubMed →
Meal replacement beverages (MRBs) are consumed by a wide variety of consumers for different reasons. This study evaluated how younger adults (n = 62; aged 18-35) and older adults (... Read full abstract on PubMed →
The application of Plant Growth-Promoting Rhizobacteria (PGPR) in agriculture is increasingly emphasized as a sustainable alternative to hazardous agrochemicals. This study aimed t... Read full abstract on PubMed →
Ingestion of microplastics represents a significant exposure pathway to harmful additives to humans. In the last years, many studies have been focused on assessing the additives' f... Read full abstract on PubMed →
This study investigates the performance of three drying methods (open sun, shade and Greenhouse Solar Dryer (GSD)) in terms of drying kinetics, bioactive compound retention, antiox... Read full abstract on PubMed →
Dried tangerine peel, also called ‘Chenpi’, the dried ripe peel of Citrus reticulata Blanco aged for several years, is highly valued for its rich essential oil content, which impar... Read full abstract on PubMed →
Millets are climate-resistant, potential alternatives to wheat that could provide environmental, food security, and health benefits (e.g., lower glycemic index). However, millets a... Read full abstract on PubMed →
Weak flavor in flue-cured tobacco compromises quality, making aroma enhancement crucial. Sesame cake fertilizer (SF) has the potential for improving tobacco aroma, but its effects... Read full abstract on PubMed →
Spearmint (Mentha spicata L.) is a perennial herb popular for its distinct flavor and aroma. While traditionally grown outdoors as a field crop, controlled environment agriculture... Read full abstract on PubMed →
Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods productionTaha Mehany a,*, Oscar Zannou b,c,**, Kouame F. Oussou d, Ifagbémi B. Chabi c,... Read full abstract on PubMed →
The efficiency of oleogel as an oral delivery vehicle of probiotics depends on the chemical composition and gelator used. However, the gelators, which are surfactant in nature ofte... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety evaluation of a proposed amendment of the conditions of use of the food add... Read full abstract on PubMed →
The incorporation of titanium dioxide (TiO2) nano powder in water-based paint formulations significantly enhances properties such as opacity, UV protection, and durability. However... Read full abstract on PubMed →
Chicken meatballs are well received by consumers. This study evaluated the physicochemical properties and sensory attributes of Lueyang black-bone chicken meatballs prepared via th... Read full abstract on PubMed →
To investigate the effects of four freeze-thaw (F-T) cycles on the quality, protein properties, and volatile flavor compounds of stir-fried Zhijiang duck meat, providing a scientif... Read full abstract on PubMed →
Phosphate has been widely used in beef to improve processing characteristics such as tenderness and water-holding capacity. However, the effects of phosphates on the quality and es... Read full abstract on PubMed →
Food additives are substances that are added to fundamental foods in order to enhance their flavor, texture, color, appearance, and food value as well as their preservation. A genu... 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.