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.
Oxidative derivatives of triacylglycerols (ox-TGs), aldehydes, and 3-monochloropropane-1,2-diol esters (3-MCPDE) were simultaneously evaluated in a 90-day subchronic study, focusin... Read full abstract on PubMed →
Oysters, particularly Portuguese oyster (Crassostrea angulata), are highly valued for their nutritional and flavor qualities, making them important in global aquaculture. Triploid... Read full abstract on PubMed →
To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus v... Read full abstract on PubMed →
In this work, electrospun polylactide fibers with new photostabilizing additives, 4-methyl-2,6-diisobornylphenol (DIBP) and N-isocamphylaniline (NICA), have been tested under the i... Read full abstract on PubMed →
Efficient cold-chain delivery is essential for maintaining a sustainable global food supply. This study used metabolomic analysis to examine meat quality changes during the "wet ag... Read full abstract on PubMed →
Fructose occurs in foods and as a metabolite in vivo. It can be degraded, leading to the formation of reactive carbonyl compounds, which may influence food properties and have an i... Read full abstract on PubMed →
Squalene is a linear polyunsaturated triterpene which has multiple physiological functions including anticancer, antioxidant, and skin-care. It has been widely used in the food, me... Read full abstract on PubMed →
Pentadecanoic acid (C15:0, PDA) is an odd and minor fatty acid that has been neglected in the literature until the last decade. Indeed, as a specific fatty acid of dairy fat, PDA w... Read full abstract on PubMed →
Most Listeria monocytogenes found in the food industry are listeriosis-causing pathogens and possess the ability to form biofilms on food and food contact materials (FCMs). This st... Read full abstract on PubMed →
Sensors are widely used owing to their advantages including excellent sensing performance, user-friendliness, portability, rapid response, high sensitivity, and specificity. Sensor... Read full abstract on PubMed →
Indigenous to Lebanon, <i>Origanum syriacum</i> L. and <i>Cousinia libanotica</i> D.C. are notable plants in the Middle East, with <i>O. syriacum</i> known for its aromatic qualiti... Read full abstract on PubMed →
Flavonoids occur naturally in different types of fruits and vegetables, including tea, cabbage, cauliflower, elderberries, cranberries, red apples, lettuce, pears, spinach, green h... Read full abstract on PubMed →
Protocatechuic acid (3, 4-dihydroxybenzoic acid, PCA) is widely used in the pharmaceuticals, health food, and cosmetics industries owing to its diverse biological activities. Howev... Read full abstract on PubMed →
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity agains... Read full abstract on PubMed →
Although cinnamaldehyde (CA) is an excellent antimicrobial agent, its application in the food industry was limited by its volatility and lack of antimicrobial persistence. Herein,... Read full abstract on PubMed →
The Special Issue "Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications" explored the potential of plant-based extracts as n... Read full abstract on PubMed →
Maintaining the quality of postharvest nectarine fruit is considerably challenging owing to their vigorous metabolism processes. This study explored the effectiveness of the natura... Read full abstract on PubMed →
In May 2020, New York State restricted the sale of flavored e-liquids, excluding tobacco flavor. We conducted a Web-based survey to assess support and changes in use behavior betwe... Read full abstract on PubMed →
Garlic (Allium sativum L.) is not only appreciated for its flavour and taste, but it is also recognized for various health properties. The European Commission, through the attribut... Read full abstract on PubMed →
2-Acetyl-1-pyrroline (2-AP) is a key volatile organic compound in fragrant rice aroma. However, the effects of temperature on 2-AP biosynthesis in fragrant rice and its regulation... 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.