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.
<b>Background</b>: Coix seed oil (YRO), rich in unsaturated fatty acids, has emerged as a promising intervention for hyperuricemia (HUA) due to its potential to alleviate oxidative... Read full abstract on PubMed →
The volatile organic compounds (VOCs) in wines of 'Dornfelder' (DF), 'Petit Verdot' (PV), 'Pinot Noir' (PN), 'Sangiovese' (SV) and 'Malbec' (MB) were analyzed using an E-nose, HS-S... Read full abstract on PubMed →
Celery (<i>Apium graveolens</i> L.) seeds are rich in carbohydrates and protein, and they are widely used in diuretic drugs among Uyghur doctors. However, the diuretic mechanism is... Read full abstract on PubMed →
The "cacho de cabra" chili pepper (Capsicum annuum L.) is used in the preparation of a wide variety of foods, primarily consumed in dehydrated, raw, or powdered form to flavor and... Read full abstract on PubMed →
<b>Background/Objectives</b>: Carrot seed essential oil (CSEO) from <i>Daucus carota</i> is rich in sesquiterpenoids and oxygenated sesquiterpenoids known for anti-inflammatory and... Read full abstract on PubMed →
cardamomum is officially included in the Pharmacopoeias of India, United Kingdom, and United States of America. In our country, it is a spice and is not used for medical purposes.... Read full abstract on PubMed →
Amomum compactum (Javanese cardamom) is valued for its unique flavor and aroma, commonly used as a culinary spice or medicinal ingredient. The numerous accessions of cardamom in In... Read full abstract on PubMed →
Functional food products are emerging due to increased public health awareness. Cardamom (Amomum cardamomum L.), a spice cultivated in Manukaya Village, Bali, is rich in flavonoids... Read full abstract on PubMed →
In recent years, there has been a growing consumer interest in natural food raw materials and the bioactive compounds they contain. Current research findings from leading research... Read full abstract on PubMed →
OBJECTIVE: Carboxymethylcellulose (CMC), one of the most common emulsifiers used in the food industry, has been reported to promote chronic inflammatory diseases, but its impact on... Read full abstract on PubMed →
<i>Nigella sativa</i>, or black cumin, is used as a spice in cooking and as a food supplement like seeds or oil for its biological properties, including antioxidant capacity, anti-... Read full abstract on PubMed →
<h4>Purpose</h4>Alzheimer's disease (AD) is characterized by cognitive decline and memory impairment, amyloid plaques, and neurofibrillary tangles (NFT). Current therapies provide... Read full abstract on PubMed →
Meat and its derivatives stand out as valuable sources of premium proteins, essential B-complex vitamins, and minerals. The processing of raw meat, a common practice for creating d... Read full abstract on PubMed →
<h4>Background</h4>Gastrointestinal (GI) disorders associated with increased gastric acid secretion, such as gastroesophageal reflux, dyspepsia, bloating, and abdominal pain, signi... Read full abstract on PubMed →
The need for improving plant production, nutritional value, and medicinal applications has become increasingly important due to the growing global population. The caraway (Carum ca... Read full abstract on PubMed →
Caraway fruits are traditionally used to enhance the flavor and nutritional value of various foods. They contain essential and glyceride oils, proteins, dietary fiber, carbohydrate... Read full abstract on PubMed →
Apple fruit is among the most consumed fruits in the world, both in fresh and processed forms (e.g., ready-to-eat fresh slices, juice, jam, cider, and dried slices). During apple c... Read full abstract on PubMed →
In this study, metabolomics and chemometrics were utilized to comprehensively investigate chemical mechanisms of aroma, taste, and color formation in cold-brewed green tea (4 °C).... Read full abstract on PubMed →
BACKGROUND: L-Glutamic acid (L-Glu) serves as both an umami substance in foods and a key neurotransmitter, yet abnormal levels may cause metabolic disorders and neurological disord... Read full abstract on PubMed →
Objective: The encapsulation of bioactive compounds of food interest provide protection against ambiental factors and degradation reactions. Therefore, the encapsulation of these c... 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.