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.
With-ever increasing demand food grains for the increasing population, it has also increased the importance of quality rice with nutritional and therapeutic properties. The quality... Read full abstract on PubMed →
BACKGROUND: Beyond nutrition, fruits and vegetables can be considered as natural sources of bioactive molecules, for which beneficial effects on human health are widely recognised.... Read full abstract on PubMed →
The plant factory with artificial light (PFAL) is a novel cultivation system of agriculture technology for crop production under controlled-environment conditions. However, there a... Read full abstract on PubMed →
<i>Dongli</i>, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in <i>Dongli</i> using quantita... Read full abstract on PubMed →
Aroma, which plays an essential role in food perception and acceptability, depends on various mixture of volatile organic compounds (VOCs). Meanwhile, as a field of metabolomics, V... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Flavourings was requested to evaluate 55 flavouring substances assigned to the Flavouring Group Evaluation 07 (FGE.07), using the Procedure as... Read full abstract on PubMed →
Fermented minor grain (MG) foods often have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. As a kind of spec... Read full abstract on PubMed →
Fermented minced peppers are a traditional fermented food that has a unique flavor due to various microbial communities involved in fermentation. Understanding the changes in micro... Read full abstract on PubMed →
Lipidic metabolites play essential roles in host physiological health and growth performance, serving as the major structural and signaling components of membranes, energy storage... Read full abstract on PubMed →
Suansun is a typical fermented bamboo shoot product widely consumed in southern China. Complex microorganisms are involved during spontaneous fermentation of suansun. However, litt... Read full abstract on PubMed →
D‐Allulose (Alu), a very low‐calorie monosaccharide with several disease‐preventing effects, is expected to be used as a substitute for sucrose (Suc) in bakery products. This study... Read full abstract on PubMed →
Microalgae and cyanobacteria represent a sustainable and valuable source of essential amino acids and bio-active molecules (e.g. poly-unsaturated fatty acids and antioxidants) whic... Read full abstract on PubMed →
Decomposition in seafood products in the United States is monitored by the Food and Drug Administration (FDA) laboratories using sensory testing, which requires highly trained anal... Read full abstract on PubMed →
Alpha mannose-oligosaccharide (MOS) prebiotics are widely deployed in animal agriculture as immunomodulators as well as to enhance growth and gut health. Their mode of action is th... Read full abstract on PubMed →
Hydrolysis of olive, rapeseed, linseed, almond, peanut, grape seed and menhaden oils was performed with commercial lipases of <i>Aspergillus niger</i>, <i>Rhizopus oryzae</i>, <i>R... Read full abstract on PubMed →
Antimicrobial materials prepared from natural products could provide new ways to preserve seafood and extend the shelf life. Herein, four kinds of fluorescent carbon dots were prep... Read full abstract on PubMed →
The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technolog... Read full abstract on PubMed →
This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches t... Read full abstract on PubMed →
Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book inc... Read full abstract on PubMed →
In this study, protein isolate was prepared from Baltic herring (Clupea harengus membras) using alkaline pH-shift process. The aim of this research was to characterize the protein... 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.