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.
<h4>Objectives</h4>To evaluate the erosive potential of an energy drink modified with different calcium formulations and concentrations on dental enamel.<h4>Methods</h4>This in vit... Read full abstract on PubMed →
Coffee, a popular beverage, is surprisingly complex and increasingly studied for its potential health benefits. In particular, coffee contains caffeine, which may play a role in al... Read full abstract on PubMed →
In this study, the presence of seven polychlorinated biphenyl (PCB) congeners proposed by ICES-7 (International Council for the Exploration of the Sea) (PCBs 28, 52, 101, 118, 138,... Read full abstract on PubMed →
Bisphenol A (BPA) is a chemical used in the production of plastics (polycarbonate) that can pose risks to human health. This research aimed to evaluate contents of BPA in soft drin... Read full abstract on PubMed →
Plants have been central to traditional medicine for millennia, yet the precise metabolites responsible for their therapeutic properties often remain unidentified. In this work, we... Read full abstract on PubMed →
Intercropping is widely recognized as a sustainable practice for enhancing soil fertility and crop productivity. This study evaluated the effects of different intercropping systems... Read full abstract on PubMed →
As a bridge between human health and plant nutrition, Selenium (Se) phytofortification represents a promising strategy for achieving a safe and effective dietary Se supplementation... Read full abstract on PubMed →
Given that food flavours consist of volatile compounds with varying solubility and hydrophobicity, choosing the appropriate solvents for dissolution and surfactants for encapsulati... Read full abstract on PubMed →
Bougainvillea spectabilis Willd. (B. spectabilis), A vibrant ornamental plant native to South America has recently garnered scientific interest due to its diverse phytochemical com... Read full abstract on PubMed →
<h4>Background</h4>The gut microbiota displays pronounced compositional differences between pediatric and adult populations, both under normal conditions and during the development... Read full abstract on PubMed →
Star anise, a traditional seasoning, plays a significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniqu... Read full abstract on PubMed →
Amid growing global concerns over obesity, the identification of novel lipid resources with potential health benefits has become a key focus in food science. Artemisia argyi, a tra... Read full abstract on PubMed →
<b>Objectives</b>: This study aimed to evaluate marjoram's ameliorative effects in a letrozole-induced PCOS rat model and to explore its mechanism of action, focusing on Nrf2 activ... Read full abstract on PubMed →
Ultraviolet-C (UV-C) irradiation delays fruit ripening, yet the underlying mechanisms remain unclear. We investigated tissue-specific responses of peach fruit (Prunus persica L. Ba... Read full abstract on PubMed →
Oregano essential oil (OEO), rich in carvacrol and thymol, has bioactive properties but is prone to degradation due to its volatile nature. Nanoencapsulation by complex coacervatio... Read full abstract on PubMed →
We describe chronic wasting disease (CWD) prion detection in raw and cooked meat from a CWD-positive elk. We found limited zoonotic potential in CWD prions from those meat products... Read full abstract on PubMed →
In response to the growing need for functional beverages, this study aimed to harness yeast metabolism to optimize elderberry juice fermentation, targeting sugar reduction and enri... Read full abstract on PubMed →
Fresh apple pulp from the Granny Smith variety was used at different levels (5-15% <i>w</i>/<i>w</i>) for yogurt production. Color, texture, microstructure, aroma, and sensory anal... Read full abstract on PubMed →
Singkong dapat diolah menjadi berbagai produk pangan, salah satunya adalah getuk. Singkong memiliki kandungan pati hingga 65-70% namun memiliki kandungan protein yang rendah. Kebut... Read full abstract on PubMed →
Quinoa (<i>Chenopodium quinoa</i>) cultivation and consumption have been increasing globally for its nutritional value and agricultural adaptability, with over 120 countries involv... 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.