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.
In contrast to the extensively researched animal CYP11A1 system, the catalytic mechanism of sterol side-chain cleavage by plant-derived cytochrome P450scc enzymes remains poorly un... Read full abstract on PubMed →
Grapevine (<i>Vitis</i> spp.) is a crop of major economic importance in Europe. Rising temperatures and extreme weather events reduce the yield and alter berry composition, affecti... Read full abstract on PubMed →
The edible and sensory quality of fermented fish products, particularly the formation of garlic clove-structured muscle flakes (GCMF), play critical roles in consumer acceptance an... Read full abstract on PubMed →
The spoilage of refrigerated aquatic products by resilient psychrotrophic bacteria like Hafnia alvei poses a major challenge to the food industry, necessitating green preservation... Read full abstract on PubMed →
<h4>Background</h4>Intensive ruminant production systems rely heavily on corn silage (CS) as a primary forage source; however, its resource-intensive cultivation and environmental... Read full abstract on PubMed →
This study investigates the physiological basis for the inferior curing quality of low-quality flue-cured tobacco leaves. Using 'Yunyan 300' tobacco, we compared normal (CK), multi... Read full abstract on PubMed →
Medicinal plants such as Centella asiatica, Conyza sumatrensis, and Justicia betonica are widely used in Uganda for traditional wound healing. However, the impact of cultivation co... Read full abstract on PubMed →
Tobacco curing is decisive for final leaf quality, but conventional methods rely mainly on temperature and humidity regulation, resulting in flavor profiles that are overly depende... Read full abstract on PubMed →
In the current study, a synthetic vinegar solvent (10% acetic acid) was employed to extract bioactive contents of <i>Silybum marianum</i>, and further in-vitro and in-silico method... Read full abstract on PubMed →
The increasing demand for gluten-free foods has driven the formulation of baked products using alternative raw materials to replace wheat. This study aimed to characterize the whol... Read full abstract on PubMed →
Injera, Ethiopia's traditional fermented flatbread, is made primarily from teff flour and water, characterized by its soft, spongy texture and slightly sour taste that develops dur... Read full abstract on PubMed →
Taro processing from chunks to puree faces glycemic index increase and aroma loss, but the strategy for bidirectional improvement is currently absent. In this work, through differe... Read full abstract on PubMed →
Aroma differentiation is a key trait that distinguishes citrus and other horticultural crops from staple crops. However, the mechanistic basis and sensory features of the distincti... Read full abstract on PubMed →
The increasing demand for plant-based alternatives, driven by veganism, lactose intolerance, and greater health consciousness, has intensified research into dairy-free frozen desse... Read full abstract on PubMed →
This study investigated the quality stability of a ready-to-eat swordfish-based gourmet product, "swordfish caponata," during refrigerated storage (2-3 °C) for 15 days, with the go... Read full abstract on PubMed →
Food fermentation is an ancient bioprocess characterized by complex biochemical transformations driven primarily by microbial communities. Across the diverse regions of China, vari... Read full abstract on PubMed →
Carvacrol, a phenolic monoterpene predominantly found in <i>Origanum</i> species, has been reported to exhibit antimicrobial, anti-inflammatory, antioxidant, and cytotoxic effects.... Read full abstract on PubMed →
Bread is an indispensable staple food and a great source of complex carbohydrates, making it a potential product for fortification. The purpose of this study was to investigate the... Read full abstract on PubMed →
The composition of sugar compounds in human biofluids is affected by various factors, including diet, health, demographic background, and lifestyle. Accurate quantification of this... Read full abstract on PubMed →
<title>Abstract</title> <p>Stevia is a natural sweetener with potential as a sugar substitute. Acceptance of stevia products is largely determined by organoleptic qualities such a... 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.