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.
BACKGROUND: Achieving a larger berry size accompanied with even ripening are demanded by producers in growing muscadine cultivars. The current study aimed to evaluate the impact of... Read full abstract on PubMed →
<h4>Background</h4>Mung beans are highly nutritious but their leguminous flavor limits their development. Lactic acid bacteria (LAB) fermentation can decrease unwanted bean flavors... Read full abstract on PubMed →
Soil and terrestrial contamination with microplastics and nanoplastics has been discussed extensively, while tire wear particles (TWPs) have been largely overlooked. We investigate... Read full abstract on PubMed →
Type 2 diabetes mellitus (T2DM) is often associated with chronic inflammation exacerbated by hyperglycemia and dyslipidemia. Mung beans have a longstanding reputation in traditiona... Read full abstract on PubMed →
The fortification of bread is considered an effective approach for improving its nutritional properties. However, the incorporation of free bioactive components into bread formulat... Read full abstract on PubMed →
Reduced defense against large herbivores has been suggested to be part of the "island syndrome" in plants. However, empirical evidence for this pattern is mixed. In this paper, we... Read full abstract on PubMed →
<h4>Background</h4><i>Vigna unguiculata,</i> belonging to the <i>Fabaceae</i> family<i>,</i> commonly known as cowpea is an important edible legume, distributed mainly across the A... Read full abstract on PubMed →
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance and allergies to milk proteins... Read full abstract on PubMed →
<i>Staphylea bumalda</i> (SHC) and <i>Staphylea holocarpa</i> (PGG) were recognized as geographical indication agricultural products due to unique flavor. 1218 differential non-vol... Read full abstract on PubMed →
This study investigated the impact of ice temperature storage on quality and bacterial composition of processed fish paste products (PFP). Freezing curve revealed the ice temperatu... Read full abstract on PubMed →
Fish are an important food source; however, the sustainability of current seafood supplies is a major concern for key stakeholders. The development of plant-based seafood alternati... Read full abstract on PubMed →
This study of underground multitrophic communication, involving plant roots, insects, and parasitic nematodes, is an emerging field with significant implications for understanding... Read full abstract on PubMed →
The current article emphasized on cultural conditions for Alcaligenes sp. NCIM 5085 to synthesize Polyhydroxybutyrate (PHB) from sugar industry waste during batch fermentation. Alc... Read full abstract on PubMed →
Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options.... Read full abstract on PubMed →
<h4>Research background</h4>Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing... Read full abstract on PubMed →
The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various fac... Read full abstract on PubMed →
This study investigates the impact of deep-frying and pan-frying processing methods on the sensory characteristics, protein content, and calcium levels of presto milkfish floss (Ch... Read full abstract on PubMed →
The odor of infant formula changes due to alterations in its volatile composition during the shelf life. However, there is currently a lack of research on whether the odor changes... Read full abstract on PubMed →
This study examines the volatile constituents and bioactive potential of mulberry leaf extract (MLE). Gas chromatography-mass spectrometry (GC-MS) identified key compounds such as... Read full abstract on PubMed →
To clarify the change mechanism of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei JY025 fortified milk powder (LFMP) during storage, morpho... 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.