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.
For the first time, essential oils (EOs) from the leaves and flowers of <i>Lantana camara</i> L., grown in Loja, Ecuador, have been isolated by steam distillation and analyzed. The... Read full abstract on PubMed →
Consumers increasingly regard plant-derived biocompounds as a safe alternative to synthetic additives. To increase shelf life and enhance safety status, this study sought to determ... Read full abstract on PubMed →
<i>Annona neoinsignis</i> H. Rainer (Annonaceae) is a tree native to the Amazon rainforest. Its fruits are also suitable for human consumption in their natural state or are process... Read full abstract on PubMed →
Fresh basil is a widely used herb with distinct attributes (aroma and taste); however, it has a quite limited shelf life. The investigation and use of natural products to preserve... Read full abstract on PubMed →
The synthesis of 8-thio-farnesylpyrophosphate is reported, which was subjected to biotransformations with different sesquiterpene synthases. The 9-thio-analogues of δ-cadinene and... Read full abstract on PubMed →
Due to the limitations of analytical methodologies, the geochemical significance of C<sub>5</sub> alkylated benzenes has largely been overlooked. Thirty-four light oils and condens... Read full abstract on PubMed →
Two new ring B-seco flavonoids (1 and 2), five new cadinane sesquiterpenoids (3-7), and three previously described relevant isolates (8-10) are isolated from a beloved food and spi... Read full abstract on PubMed →
Bali is one of clove (Syzygium aromaticum) producers in Indonesia. Clove essential oil is mainly produced from the leaves and flowers. Eugenol is the main component in the essentia... Read full abstract on PubMed →
This works focuses on developing an optimized methodology for analyzing free and bound volatile compounds in grapes using enzymatic hydrolysis with AR2000 enzyme and HS-SPME-GC × G... Read full abstract on PubMed →
Seseli tomentosum Vis. is an endemic species distributed along the eastern coast of the Adriatic Sea. In this study, the leaf structure as observed by light and electron microscopy... Read full abstract on PubMed →
Cardiovascular complications are a significant concern in diabetes mellitus. <i>Ficus exasperata</i> Vahl leaf has been traditionally used for diabetes management, yet its impact o... Read full abstract on PubMed →
The essence of traditional surimi processing is a balance between the loss of food chemical components and the quality of the protein gel. The washing process generates a large amo... Read full abstract on PubMed →
Fixation methodology serves as the critical determinant in shaping green tea's multi-dimensional quality attributes; however, the impact of different fixation methods and the corre... Read full abstract on PubMed →
The plants from the <i>Ocimum</i> genus, belonging to the Labiatae family, serve as important bioresources of essential oils (EOs) rich in biologically active secondary metabolites... Read full abstract on PubMed →
This study presents the results on the composition of hydro-distilled essential oils and the antioxidant properties of extracts isolated with different polarity solvents from the l... Read full abstract on PubMed →
In this study, the impacts of water-bath reheating (WR), steam reheating (SR), air-frying reheating (AR), roasting reheating (RR), and microwave reheating (MR) on the physicochemic... Read full abstract on PubMed →
The basil plant belongs to the Lamiaceae family and contains various active compounds, including phenols, saponins, alkaloids, flavonoids, tannins, and essential oils. These compou... Read full abstract on PubMed →
Since the 19th century, the cultivation of <i>Ocimum basilicum</i> L. has increasingly been established in Liguria, with the in situ reproduction of seeds. Over the years, Ligurian... Read full abstract on PubMed →
To date, various species of Erigeron genus have been used both in the ethnopharmacology of numerous nations across the world and in contemporary herbal practices. The objective of... Read full abstract on PubMed →
This study investigated the aroma profiles, nutritional composition, and bioactive potential of three edible Curcuma species, namely Curcuma candida, C. singularis, and C. petiolat... 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.