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 characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments.... Read full abstract on PubMed →
<h4>Background</h4>The global prevalence of diabetic heart complication has been on the increase, and some of the drugs that are currently used to treat diabetes mellitus (DM) have... Read full abstract on PubMed →
Plant-based products are currently gaining consumers' attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative p... Read full abstract on PubMed →
Brazilian nuts are native to the Amazon rainforest and are considered a non-timber forest-product of extreme economic importance to local populations. This study evaluated the lipi... Read full abstract on PubMed →
<h4>Background</h4>The popularity of peas (<i>Pisum sativum</i> L.) and pea-derived products is constantly growing globally and is estimated to continue to do so at an average annu... Read full abstract on PubMed →
Air frying as a new roasting technology has potential for roasted fish production. In this study, the changes in volatile compounds (VCs) during air frying of tilapia were studied... Read full abstract on PubMed →
Simultaneous inoculation of non-Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study... Read full abstract on PubMed →
This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alc... Read full abstract on PubMed →
The global diversity of fungi has been estimated between 2 to 11 million species, of which only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they... Read full abstract on PubMed →
The abundant variety of yeasts and their diverse applications have essential roles in traditional Mexican alcoholic beverage fermentation processes. During our investigation of yea... Read full abstract on PubMed →
This study integrates genetic algorithm (GA) with partial least squares regression (PLSR) and various variable selection methods to identify impactful regions of interest (ROI) in... Read full abstract on PubMed →
An increasing number of microorganisms are being identified to enhance plant growth and inhibit phytopathogens. Some Cladosporium species form beneficial associations with plants,... Read full abstract on PubMed →
This study hypothesised that direct seeding may compromise the nutritional quality of crops, as they may not release the nutrients that are triggered by the stress of transplantati... Read full abstract on PubMed →
Cold smoking enhances the appeal of fish products, offering consumers a smooth texture and a delicate smoky flavor. This study aims to explore variations in the volatile profile fr... Read full abstract on PubMed →
High-pressure processing (HPP) technology can significantly improve the texture and flavor of <i>Mercenaria mercenaria</i>. This study aimed to investigate the effect of HPP treatm... Read full abstract on PubMed →
Today, the distribution and consumption of canned products have become widespread due to the convenience of using processed fish products. This study aims to evaluate elements of t... Read full abstract on PubMed →
It has been demonstrated that the gut microbiota may play an important intermediary role in anthocyanins' beneficial impacts on obesity. However, the microbe-related anti-obesity m... Read full abstract on PubMed →
Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental adva... Read full abstract on PubMed →
The increasing presence of <i>Anisakis</i> spp. in fish is having significant implications for public health due to a rise in cases of anisakiasis. Given this situation, there is a... Read full abstract on PubMed →
Fish protein hydrolysates (FPHs) were obtained from different fish sources using a combination of microbial enzymes. The industrially produced FPHs from blue whiting (<i>Micromesis... 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.