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.
β- Ionone is a natural terpenoid compound exploited as a flavoring additive in food industries globally. β-Ionone is a vital compound of scent in the flowers of Lawsonia inermis L.... Read full abstract on PubMed →
Hyperlipidemia is a lipid metabolism disorder that refers to increased levels of total triglycerides (TGs), cholesterol (TC), and low-density lipoprotein-cholesterol (LDL-C) and de... Read full abstract on PubMed →
Eggs, as a crucial source of essential nutrients for consumers, possess a high nutritional value owing to their rich composition of vital components essential for human health. Whi... Read full abstract on PubMed →
Hybridization can substantially improve growth performance. This study used metagenomics and metabolome sequencing to examine whether the rumen microbiota and its metabolites contr... Read full abstract on PubMed →
INTRODUCTION: Curing is a critical process that determines the sensory quality of cigars. The impact of oxygen on cigar curing and the mechanisms by which it regulates microbial ch... Read full abstract on PubMed →
Recently, the use of D-amino acids as food preservatives has attracted considerable attention because these natural compounds do not have adverse effects on human health. In additi... Read full abstract on PubMed →
Limited alliinase resources cause difficulties in the biosynthesis of thiosulfinates (e.g., allicin), restricting their applications in the agricultural and food industries. To eff... Read full abstract on PubMed →
Dietary interventions such as caloric restriction (CR)1 and methionine restriction2 that prolong lifespan induce the 'browning' of white adipose tissue (WAT), an adaptive metabolic... Read full abstract on PubMed →
This study aims to explore the development of sustainable fertilizers from waste materials of a biogas plant and a brewery. These wastes, rich in organic carbon and nitrogen, were... Read full abstract on PubMed →
Aqueous amino acid solutions have been introduced as dietary supplements for both animals and humans. This study investigates the physicochemical properties of the solutions contai... Read full abstract on PubMed →
Consumers are increasingly seeking natural alternatives to chemical compounds, including the use of dried aromatic plants as seasonings instead of salt. However, the presence of py... Read full abstract on PubMed →
Walnuts (<i>Juglans regia</i> L.) are an important source of ellagitannins. They have been linked to positive effects on many pathologies, including cardiovascular disorders, neuro... Read full abstract on PubMed →
The growing interest in a healthy lifestyle has motivated consumers to ask for functional foods capable of conferring additional benefits to simple nutrition. However, such functi... Read full abstract on PubMed →
<b>Objectives</b>: This systematic review evaluates the effectiveness of fecal microbiota transplantation (FMT) in treating <i>Clostridioides difficile</i> infection (CDI) in mouse... Read full abstract on PubMed →
<h4>Objectives</h4>Breast cancer is the most common cancer and the leading cause of cancer-related death among women. An Estrogen Receptor (ER) antagonist called tamoxifen is used... Read full abstract on PubMed →
Nitrites in meat products are important food additives with coloring, antibacterial and antioxidant effects, but excessive intake of nitrites can pose health risks, including an in... Read full abstract on PubMed →
In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing <i>Bacillus subtilis</i>, and the effects of in situ fortification on the physicochemical prop... Read full abstract on PubMed →
This study investigated the impact of seasonal environmental factors on microorganisms and flavor compounds during acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar (ZAV... Read full abstract on PubMed →
INTRODUCTION: Tempeh is an antioxidant-rich soybean fermentation product from Java, Indonesia. Cooking methods have an impact on the nutritional value and bioactivity of food. OBJE... Read full abstract on PubMed →
Branched-chain amino acids (BCAAs) such as L-valine, L-leucine, and L-isoleucine are widely used in food and feed. To comply with sustainable development goals, commercial producti... 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.