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 rising demand for alternative fuels stems from fossil fuel depletion, rising crude oil prices, and environmental concerns. Diesel engines, valued for efficiency and durability,... Read full abstract on PubMed →
Lemon essential oil is widely used in both commercial and domestic products. It consists of a mixture of volatile, liposoluble compounds responsible for its characteristic fragranc... Read full abstract on PubMed →
Orange peel is one of the main sources of essential oil. Lemon orange can also be found in an area of Jambi City, commonly referred to as local lemon, but the shape and characteris... Read full abstract on PubMed →
This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders w... Read full abstract on PubMed →
<h4>Background</h4>Hemodialysis patients suffer from physical and mental symptoms for which aromatherapy might be useful. This study aimed to determine the effectiveness of Melissa... Read full abstract on PubMed →
The study was conducted to determine whether the origin of medicinal plants (conventional vs. organic cultivation) may affect the content of selected bioactive ingredients. This wo... Read full abstract on PubMed →
The plant specie, lemon balm (Melissa officinalis L.) is one of the most important species of the Lamiaceae family and its use as a plant extract has been highlighted by the popula... Read full abstract on PubMed →
Knowledge about the composition (volatile and non-volatile) and functionality of natural extracts from Mediterranean plants serves as a basis for their further application. In this... Read full abstract on PubMed →
We perceive our environment via different sensory channels in a multisensory fashion. During multisensory integration, these channels can enhance or hinder each other depending on... Read full abstract on PubMed →
The foam drying method has evolved as a novel food drying technique. In the present study, the foam-mat drying technique is used to produce powder from leek (Allium porrum L.). The... Read full abstract on PubMed →
The study identified novel umami peptides from hybrid pork Duroc × (Gaoligongshan × Saba) (DGS) and explored their interaction mechanisms with T1R1/T1R3. Liquid chromatography-tand... Read full abstract on PubMed →
Untreated olive oil mill wastewater (OOMW) from conventionally farmed olives was used in bread production to create a new functional product. Two types of bread were developed with... Read full abstract on PubMed →
Pea protein yogurt (PPY), as an alternative to traditional dairy yoghurt, has the advantages of being a green raw material, lactose cholesterol-free, and adaptable to the needs of... Read full abstract on PubMed →
There is a growing interest within the food industry sector in applying natural and sustainable methods to improve functional, nutritional, and technological properties of foods. I... Read full abstract on PubMed →
This study aimed to characterize the composition of ora-pro-nóbis leaf powder (OPNP) and evaluate the nutritional profile of enriched sourdough breads (SBs). Four SB formulations w... Read full abstract on PubMed →
In the present study, <i>Lactiplantibacillus plantarum</i> G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally f... Read full abstract on PubMed →
The quality and preservation potential of dry-aged monkfish (DM) in maturation bags and unprocessed fresh monkfish (FM) fillets were evaluated during cold storage (1.5°C ± 0.5°C),... Read full abstract on PubMed →
The aim of this study was to determine the nutritional value (proximate composition, fatty acid profiles, nutritional quality indices (NQI), vitamins, and mineral contents) of deep... Read full abstract on PubMed →
Previous research has demonstrated that <i>Lacticaseibacillus paracasei</i> notably enhances flavor stability with the cost of diminishing the inherent milk flavor in cheese, which... Read full abstract on PubMed →
White mineral oil (paraffin oil) is a colorless, tasteless and hydrophobic oil used in many different industries. The oil is prone to oxidation, which negatively affects its proper... 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.