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.
Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two... Read full abstract on PubMed →
This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling spar... Read full abstract on PubMed →
<h4>Background</h4>Highbush blueberry (Vaccinium corymbosum) has long been consumed for its unique flavor and composition of health-promoting phytonutrients. However, breeding effo... Read full abstract on PubMed →
Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is necessary to conserve its pulp so that it is available throughout the year. One of t... Read full abstract on PubMed →
This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HI... Read full abstract on PubMed →
Proanthocyanidins (PAs) are a class of oligomeric flavonoids found in a variety of plant foods. Intake of PAs in human diet has been associated with a reduced occurrence of various... Read full abstract on PubMed →
To examine the effect of sugar reduction on the sensory perception of sweetened beverages, an orange juice soft drink model flavoured with seven characteristic compounds (hexanal,... Read full abstract on PubMed →
Chenopodium ambrosioides L. has been used for centuries as traditional medicine in many clinical situations. The objectives of this study were first to assess the nutraceutical pot... Read full abstract on PubMed →
BACKGROUND: In this study, local sustainable enzyme sources involving excised digestive juice of African land snail and yeast were utilized to achieve the simultaneous saccharifica... Read full abstract on PubMed →
AIMS AND BACKGROUND: Fish serves as a good source of dietary protein which is very inexpensive in relation to other animal protein foods and it is an excellent component of human d... Read full abstract on PubMed →
Pesticides residues in fresh and smoked body parts of Clarias gariepinus were investigated to evaluate their contamination status and risks to human health. The results gave an ove... Read full abstract on PubMed →
The potential of date palm wood (DPW) as a new source of phenolic antioxidants was investigated in this contribution. The total phenolic content and antiradical activity of soluble... Read full abstract on PubMed →
BACKGROUND: Millet porridge is a major complementary food used in Uganda but it is limited in protein and micronutrients such as zinc and beta-carotene. Addition of milk and vegeta... Read full abstract on PubMed →
Recent growth and diversification of sheep milk products means more sophisticated methods are required to ensure their flavour quality. The objective of this study was to compare f... Read full abstract on PubMed →
This study investigated the effect of different plant oil-infused and rumen-protected wheat-based pellets containing eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (... Read full abstract on PubMed →
Edible insects are currently being promoted as an inexpensive alternative source of protein in underdeveloped countries due to the rising cost of conventional animal protein and th... Read full abstract on PubMed →
Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation is toxic due to the high content of trimethylamine (TMA) or trimethyl... Read full abstract on PubMed →
The small molecules in Chinese Baijiu have been widely reported, but there is little information on peptides since their low concentrations. A tetrapeptide, Asp-Arg-Ala-Arg (DRAR),... Read full abstract on PubMed →
Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatog... Read full abstract on PubMed →
The global abuse and misuse of antibiotics in the treatment and prevention of bacterial infections has resulted in the ubiquitous existence of these drugs in aquatic environments,... 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.