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 present study aimed to perform phytochemical investigation of various fractions of the aerial parts of Senecio laetus Edgew for its bio-constitution and to pharmacologically ev... Read full abstract on PubMed →
Medium-temperature pitch was obtained by vacuum distillation of coal tar from the Qarmet coke chemical production. To determine the composition of the organic constituent of the Qa... Read full abstract on PubMed →
Naturally occurring antioxidants have attracted significant research interest, owing to their radical scavenging ability that can be improved via structural modifications. In this... Read full abstract on PubMed →
The phenomenon of fast fashion has resulted in high yarn consumption and growing textile waste from both manufacturing and consumers. Rising environmental awareness and evolving le... Read full abstract on PubMed →
Tea-flavor baijiu, in which the aroma combines the tea note and the typical profile of baijiu, has brought a fresh flavor to the market. Yet its flavor evolution during the storage... Read full abstract on PubMed →
Bacterial infections pose significant threats to human health, and the rising issue of antibiotic resistance necessitates exploring alternative therapeutic strategies. In this stud... Read full abstract on PubMed →
The use of a wide variety of antioxidants has been advocated as a means to prevent, delay the progression of, or counteract the adverse consequences of sarcopenia, such as loss of... Read full abstract on PubMed →
The aim of this study was to prevent the development of microorganisms in the refrigerated storage of tench by releasing allyl isothiocyanate (AITC) produced by black mustard seeds... Read full abstract on PubMed →
The potential of mustard (<i>Brassica juncea</i>) leaves as a raw material for herbal tea remains unexplored. This study aimed to evaluate the suitability of mustard leaves for tea... Read full abstract on PubMed →
<i>Matthiola</i> Aiton is a genus belonging to the Brassicaceae family, distributed in Macaronesia, the Mediterranean basin, and the Saharo-Sindian region. Plants of this genus are... Read full abstract on PubMed →
This study examines the effects of four rapeseed varieties, differing in erucic acid (EA) and glucosinolate (GSL) levels, on the flavor profile of fragrant rapeseed oil (FRO). Tota... Read full abstract on PubMed →
The closed solid-state fermenter was applied in vinegar factory production to improve controllability and reduce labor. However, microbial roles and key flavor formation mechanisms... Read full abstract on PubMed →
<h4>Background</h4><i>Acinetobacter baumannii</i> is a major nosocomial pathogen with extensive drug resistance (XDR) driven by β-lactamases, efflux systems, and biofilm formation.... Read full abstract on PubMed →
Soy sauce aroma type Baijiu (SSAB) is a complex blend of seven rounds of raw SSAB, each with distinct aroma profiles that evolve during maturation. Tracking the aging of individual... Read full abstract on PubMed →
The phytochemical, nutritional, and therapeutic qualities of citrus species (Rutaceae) make them significant on a global scale. Despite having a wealth of bioactive compounds with... Read full abstract on PubMed →
Bacterial volatile organic compounds can play a significant role in antagonistic interactions. Enhancing the production of bacterial volatiles that suppress the growth of soil-born... Read full abstract on PubMed →
<b>Background</b>: The water-soluble <i>Grifola frondosa</i> polysaccharides (GFPs) are the primary bioactive component of the edible and medicinal fungus <i>Grifola frondosa</i>.... Read full abstract on PubMed →
The objective of this work was to quantify the chemical compounds and the varietal aroma of Sauvignon Blanc wines produced in the high-altitude (above 900 meter) regions of Santa C... Read full abstract on PubMed →
Volatile sulfur compounds play a crucial role in fermented foods, however, their metabolism during spontaneous food fermentation remains underexplored. With 3-(methylthio)-1-propan... Read full abstract on PubMed →
Silacycles have gained significant attention within the synthetic community due to their pivotal roles in medicinal chemistry and materials science. Despite recent advancements, th... 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.