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.
Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier tr... Read full abstract on PubMed →
in the gut microbiota. Additionally, BAP promoted the production of short-chain fatty acids (SCFAs). Metabolites of BAP utilized by the gut microbiota effectively reduced the conce... Read full abstract on PubMed →
Recent research has attempted to predict our perception of odorants using Machine Learning models. The featurization of the olfactory stimuli usually represents the odorants using... Read full abstract on PubMed →
BACKGROUND: Nudibranchs comprise a group of > 6000 marine soft-bodied mollusk species known to use secondary metabolites (natural products) for chemical defense. The full diversity... Read full abstract on PubMed →
A sustainable homogeneous transesterification protocol utilizing the superbase ionic liquid [mTBNH][OAc] and unactivated methyl esters has been developed for the preparation of cel... Read full abstract on PubMed →
= 0.263). In conclusion, we provide a predictive model for bitter tasting compounds with a potential to act as anti-inflammatory substances. Read full abstract on PubMed →
) solutions separately and incubated at room temperature for 24 h. The chemical composition of the essential oil was identified by gas chromatography coupled with a mass spectromet... Read full abstract on PubMed →
As an important source of nutrients, meat can supply protein, fat, vitamins and minerals, which are crucial in people's diet worldwide [...]. Read full abstract on PubMed →
, all of which are shown to possess anti-inflammatory effects. FL polysaccharide can be utilized as a natural whole food for its potential health benefits to human gut bacteria. Read full abstract on PubMed →
Background: Postbiotics are an emerging research interest in recent years and are fairly advanced compared to prebiotics and probiotics. The composition and function of postbiotics... Read full abstract on PubMed →
and the content of flavor substances in VBA were higher, and the fermentation speed of VBA was faster at 0-15 d, so a vacuum bag could be used instead of a plastic bottle. The CSA... Read full abstract on PubMed →
[...]. Read full abstract on PubMed →
emissions under in vitro conditions. Read full abstract on PubMed →
As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sens... Read full abstract on PubMed →
Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matr... Read full abstract on PubMed →
Flavor molecules are commonly used in the food industry to enhance product quality and consumer experiences but are associated with potential human health risks, highlighting the n... Read full abstract on PubMed →
genera. The metagenomic functions of differential microbial composition in a mouse model and enrolled participants were assessed using the PICRUSt2 algorithm coupled with the MetaC... Read full abstract on PubMed →
) calculated for FTIC-dextran across Calu-3 cells in the presence of 4 mM solutions of these surfactants. Overall, this study proposes sucrose- and lactose-based alkyl aromatic and... Read full abstract on PubMed →
). It was observed that a low concentration of nitrogen had a better effect on the accumulation of fatty acid methyl esters (FAMEs) (C16-C18) in both microalgae. These results lead... Read full abstract on PubMed →
-scavenging abilities. 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.