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.
Hashimoto's thyroiditis (HT), one of the most common autoimmune diseases and the leading cause of hypothyroidism, is linked to metabolic and cellular dysfunctions that contribute t... Read full abstract on PubMed →
In recent years, the development of nutritionally enhanced foods with reduced environmental impact has gained significant importance. This study aimed to produce four types of toma... Read full abstract on PubMed →
Rapeseed (<i>Brassica napus</i>) is an essential oil resource, but its yield can be significantly compromised by <i>Sclerotinia sclerotiorum</i> (<i>S. sclerotiorum</i>) infection.... Read full abstract on PubMed →
<h4>Introduction</h4>Breath Volatile organic compounds (VOCs) are promising biomarkers for clinical purposes due to their unique properties. Translation of VOC biomarkers into the... Read full abstract on PubMed →
Fire is a key natural disturbance influencing physical, chemical, and biological processes in the Cerrado. Ash, a fire byproduct, may significantly influence soil macrofauna throug... Read full abstract on PubMed →
<i>Turmeric rhizomes</i> are rich in bioactive compounds like curcuminoids, offering antioxidant and anti-inflammatory properties. It is a medicinal plant aiding in the prevention... Read full abstract on PubMed →
A deoxygenative dual C-arylation strategy has been described toward the synthesis of 3,3-diaryloxyindoles. The developed method is accomplished under sonochemical and thermal condi... Read full abstract on PubMed →
Spices are considered as a valuable food material owing not only to their special aroma, but also a myriad of nutritional and health benefits. Black pepper (<i>Piper nigrum</i> L.;... Read full abstract on PubMed →
Rice (<i>Oryza sativa</i> L.) is a staple food for more than half of the world's population, with aromatic varieties especially prized for their distinctive fragrance. This aroma i... Read full abstract on PubMed →
Fermentation plays a pivotal role in shaping the flavor and overall quality of Pu-erh tea, a microbially fermented dark tea. Here, we monitored physicochemical properties, chemical... Read full abstract on PubMed →
Coffee is one of the most popular beverages in the world. Development of coffee beans with specific flavor profiles can enhance the quality and value of the product. In this study,... Read full abstract on PubMed →
This study investigated the correlation between endogenous storage proteins and aromatic compounds in rice, and their collective influence on rice eating quality. Six rice samples,... Read full abstract on PubMed →
During batch fermentation, a variety of compounds are synthesized, as microorganisms undergo distinct growth phases: lag, exponential, growth-no-growth transition, stationary, and... Read full abstract on PubMed →
<i>Cyberlindnera rhodanensis</i> J52, a non-<i>Saccharomyces</i> yeast isolated from edible roses, markedly improves the organoleptic qualities of fermented foods. To facilitate th... Read full abstract on PubMed →
The purpose of this study is to design and assess the use of microencapsulation systems for delivering yeast during secondary fermentation in sparkling winemaking. Microencapsulati... Read full abstract on PubMed →
The composition of volatile compounds generated by the thermal decomposition of Amadori rearrangement products (ARPs) in the Maillard reaction between glucose and alanine was inves... Read full abstract on PubMed →
<i>Turraea vogelii Hook</i>.f. is a plant valued for its medicinal properties. The aim of this study is to investigate the comparative analysis of antioxidant and antimicrobial pot... Read full abstract on PubMed →
The genus <i>Datura</i> L. has pharmacological activities due to its source of bioactive compounds. The effects of bioactive compounds can vary depending on species, geographical l... Read full abstract on PubMed →
<b>Background/Objectives</b>: <i>Dioscoreae Rhizoma</i>, commonly known as yam, has long been used in East Asia as a medicinal food for gastrointestinal (GI) health. This systemati... Read full abstract on PubMed →
<b>Background</b>: Ceramide 2-aminoethylphosphonate (CAEP), a major sphingolipid class in mollusks, possesses unique structures that are not observed in other sphingolipids. CAEP h... 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.