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.
Fruity aroma substances hold potential for enhancing the sensory properties of non-nutritive sweeteners. This study investigated the effects of six fruit-derived aroma compounds (i... Read full abstract on PubMed →
BACKGROUND: Obesity is an important public health concern, which has dramatically grown in the last decades. Taste sensation determines food preferences and could contribute to obe... Read full abstract on PubMed →
Introduction Taste perception influences food choices and may contribute to the development and progression of metabolic disorders. Altered taste sensitivity has been reported in i... Read full abstract on PubMed →
The production of food with a naturally enriched protein content is a strategic response to the growing global demand for sustainable protein sources. Wood distillate (WD), a by-pr... Read full abstract on PubMed →
Cuminum cyminum L. is a versatile spice belonging to the family Apiaceae. It exhibits numerous culinary, traditional, and pharmacological attributes. All therapeutic effectiveness... Read full abstract on PubMed →
Nanoemulsions contain acceptable O/W or W/O dispersions, with droplet sizes ranging from 100 to 500 nm. In the current study, we formulated O/W nanoemulsion using Caesalpinia decap... Read full abstract on PubMed →
Fen-flavor Baijiu is produced via two fermentation rounds (Dacha and Ercha), and quality is shaped by microbes in fermented grains. We hypothesized that the two rounds select disti... Read full abstract on PubMed →
Many vascular plants produce adhesive substances that may trap arthropods for their own protection, nutrition, and to engage in mutualistic relationships with predatory arthropods.... Read full abstract on PubMed →
<h4>Background</h4>Over recent decades, considerable research has focused on understanding sweet taste mechanisms and developing new noncarbohydrate sweeteners due to rising noncom... Read full abstract on PubMed →
Polyphenols from extra virgin olive oil (EVOO) are bioactive compounds with significant antioxidant properties, but their instability necessitates effective encapsulation for enhan... Read full abstract on PubMed →
<h4>Background</h4><i>Ballota acetabulosa</i> native to the Mediterranean region, belonging to the Lamiaceae family, holds significance in folk medicine. Externally, it is applied... Read full abstract on PubMed →
Spontaneous fermentation of <i>Lonicera caerulea</i> berries was monitored using integrated widely targeted metabolomics and high-throughput microbiome sequencing to elucidate the... Read full abstract on PubMed →
<h4>Background</h4>Medicinal plants like Moringa oleifera, which possess high moisture content and microbial susceptibility, require prompt and efficient drying as a vital post-har... Read full abstract on PubMed →
This study investigates the biotransformation of Uiseong garlic, a South Korean variety renowned for its distinct sulfur compounds, by lactic acid bacteria (LAB) during kimchi ferm... Read full abstract on PubMed →
Basidiomycetes are recognized for their capacity to produce a diverse range of secondary metabolites, particularly terpenoids and alkaloids, which have significant applications in... Read full abstract on PubMed →
Nutritional supplements are often characterised by unpleasant tastes or aftertastes, primarily due to the presence of vitamins, minerals, and amino acids as active compounds. These... Read full abstract on PubMed →
In this study, dietary exposures to 9 food emulsifiers, including 4 polysorbates and 5 esters of fatty acids, were assessed in Korean population. For the exposure assessment, three... Read full abstract on PubMed →
Polysorbate 20 (PS20) is one of the most commonly used non-ionic surfactants in cosmetics, pharmaceuticals and food products. Considered as biocompatible and non-irritating, it is... Read full abstract on PubMed →
Background: The culinary world is dynamic, in which flavors, textures, and preservation techniques are vital to creating pleasing and sustainable food offerings. However, food spoi... Read full abstract on PubMed →
The High Arctic deserts of remote northern Greenland are expected to become warmer and wetter due to climate change. Precipitation changes will increase fluctuations in surface soi... 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.