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 research of host insect-resistance is a hot spot in the field of controlling storage pests. However, the mechanism of host resistance to storage pests is still unclear. Some re... Read full abstract on PubMed →
The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The ph... Read full abstract on PubMed →
UNLABELLED: Genicular artery embolization (GAE) is a novel therapy to treat patients with symptomatic knee osteoarthritis (OA) by reducing synovial arterial hypervascularity. This... Read full abstract on PubMed →
Acetoin is widely used in food and cosmetics industries as a taste and fragrance enhancer. To produce (R)-acetoin in Saccharomyces cerevisiae, acetoin biosynthetic genes encoding α... Read full abstract on PubMed →
Xanthophyll astaxanthin, which is commonly used in aquaculture, is one of the most expensive and important industrial pigments. It is responsible for the pink and red color of salm... Read full abstract on PubMed →
Riboflavin is an essential nutrient for humans and animals, and its derivatives flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD) are cofactors in the cells. Theref... Read full abstract on PubMed →
Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or with... Read full abstract on PubMed →
Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP... Read full abstract on PubMed →
The traditional Ecuadorian spice Ishpingo, characterized by a strong cinnamon-like aroma, is constituted by the dry cupules of Amazonian species <i>Ocotea quixos</i>. Nevertheless,... Read full abstract on PubMed →
Extraintestinal pathogenic Escherichia coli (ExPEC) cause a wide range of clinical diseases such as bacteremia and urinary tract infections. The increase of multidrug resistant ExP... Read full abstract on PubMed →
In this study, Vidal grape must was fermented using commercial <i>Saccharomyces cerevisiae</i> F33 in pure culture as a control and in mixed culture with five indigenous non-<i>Sac... Read full abstract on PubMed →
Chinese soy sauce aroma liquor (CSSL) is a famous Baijiu. Multiple rounds of fermentation, the characteristic of CSSL processing, contributes to the differences in the quality of t... Read full abstract on PubMed →
3-(Methylthio)-1-propanol, reminiscent of cauliflower and cooked vegetable aroma, is an important sulfur compound in Baijiu. It is important to develop a method to increase 3-(meth... Read full abstract on PubMed →
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have b... Read full abstract on PubMed →
BACKGROUND AND STUDY AIM: Peptic ulcer is one of the most serious diseases in Egypt, affecting more than one-third of the population. Helicobacter pylori is the main organism respo... Read full abstract on PubMed →
Cervicovaginal mucus is a mixture of mucins, ions, salts, and water, the proportions of which change during the reproductive cycle. It is suspected that this mucus emits an importa... Read full abstract on PubMed →
Pine cone (PC) is a potential biomass energy source and is rich in nonstructural substances (NSS). To understand the impact of these NSS on the pyrolysis behavior and its products,... Read full abstract on PubMed →
Cell-free systems have been used to synthesize chemicals by reconstitution of <i>in vitro</i> expressed enzymes. However, coexpression of multiple enzymes to reconstitute long enzy... Read full abstract on PubMed →
Aromatic volatile compounds are important contributors to fruit quality that vary among different cultivars. Herein, headspace solid-phase microextraction coupled with gas chromato... Read full abstract on PubMed →
In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profil... 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.