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.
, is also justified when aiming to obtain a unique product during vinification. This wine was reminiscent of wine produced with wild yeast.. The wine fermented with wild yeast had... Read full abstract on PubMed →
) of cognitive impairment. Spatial memory, response to novelty, and recognition memory were assessed using the Y-maze test and the novel object recognition test (NOR), while anxiet... Read full abstract on PubMed →
An unresolved challenge for plant-based meat analogs (PBMAs) is their lack of juiciness. Saturated fats significantly contribute to the juiciness of PBMAs, but there are concerns a... Read full abstract on PubMed →
. In conclusion, supplementation with BCA improved the milk production performance, nitrogen metabolism, rumen fermentation and antioxidant capacity, and regulated the rumen microb... Read full abstract on PubMed →
had the highest relative content; microbial composition, growth changes and functions were more similar in the pre-fermentation period (0-18 days); microorganisms stabilized in the... Read full abstract on PubMed →
= 0.021). DTR supplementation enhanced the fiber digestion ability of hindgut microbiota, optimized the microbial community structure, and increased the abundance of carbohydrate-d... Read full abstract on PubMed →
grasses constitute a valuable alternative forage resource during the flooding times of the studied ecosystem. Read full abstract on PubMed →
ATCC 10231 microbial strains. These results are encouraging for the following development of new composite materials with enhanced biological properties that could promote the oste... Read full abstract on PubMed →
= 97.76 µM). These compounds were active against normal cells at higher concentrations. Nuclear staining displayed the presence of apoptosis-associated morphological changes, i.e.,... Read full abstract on PubMed →
BACKGROUND: Dandelion has a great potential to be used as feed additive. Using microbial fermentation technology to degrade cell walls is conducive to enable better release of bioa... Read full abstract on PubMed →
Adding cocoa medium in the agricultural fermentation stage, the changes of bacterial community and dominant flora on the surface of cigar leaves are the main factors affecting thei... Read full abstract on PubMed →
> 0.98) in the vetch and white clover fermentation curve because the negative parameters (calculated in Models III and IV) were not biologically acceptable. Model IV could only fit... Read full abstract on PubMed →
. The PICRUSt functional profile prediction indicated that the xenobiotics biodegradation and metabolism, the lipid, amino acid, terpenoids, and polyketides metabolisms of the FTMR... Read full abstract on PubMed →
fermentation decreased the intensities of volatile compounds related to unsaturated fatty acid oxidation or amino acid deamination. By contrast, much more pleasant flavors related... Read full abstract on PubMed →
due to the different pressing patterns. Read full abstract on PubMed →
Oleanolic (OA) and glycyrrhetinic acids (GE), as well as their derivatives, show a variety of pharmacological properties. Their crystal structures provide valuable information rela... Read full abstract on PubMed →
< 0.05). Total monounsaturated fatty acid content increased at 6 and 9 g PJ. Omega-6 fatty acids and the ratio of omega-6 to omega-3 were lower at 3 g PJ. PJ resulted in higher wei... Read full abstract on PubMed →
). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effec... Read full abstract on PubMed →
for sweet basil grown under standard greenhouse conditions, with direct consideration of the natural solar spectrum and DLI provided for any given location and growing season. This... Read full abstract on PubMed →
Tea plants are crops with economic, health and cultural value. Catechin, caffeine and theanine are the main secondary metabolites of taste. In the process of germplasm collection,... 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.