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.
flavicarpa) were used to develop a flour that was evaluated in terms of its physicochemical, microscopic, colorimetric, and granulometric characteristics, its total phenolic compou... Read full abstract on PubMed →
Terpenes and terpenoids are a group of isoprene-derived molecules that constitute the largest group of natural products and secondary metabolites produced by living things, with mo... Read full abstract on PubMed →
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, uti... Read full abstract on PubMed →
Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and pro... Read full abstract on PubMed →
plants, and its feeding affects the quality and yield of chestnut rose. To investigate the effects of OFM feeding on the quality of chestnut rose juice, the bioactive compounds in... Read full abstract on PubMed →
YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. Five volatile f... Read full abstract on PubMed →
values for DPPH and ABTS assays were determined to be 26.06 and 19.90 μg/mL extract, respectively. Overall, the ME obtained through SFE exhibited significantly better physicochemic... Read full abstract on PubMed →
treatments and food packaging materials. Thus, this study addresses the simultaneous problems of discarded coffee waste management and antifungal resistance to available medication... Read full abstract on PubMed →
The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the phy... Read full abstract on PubMed →
The assessment of different aroma families on tropical fruit aroma perception is still not well understood. This study aimed to investigate the effect of esters and volatile thiols... Read full abstract on PubMed →
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were eva... Read full abstract on PubMed →
Research background: sp. and value-added products, XOS. Experimental approach: For the production of xylanase, a solid-state fermentation was performed using wheat bran as substrat... Read full abstract on PubMed →
Jaboticaba is a tropical plant and its fruit rich in nutrients, volatile compounds, and biological activities, which considered to be an edible health benefits plant. Despite its p... Read full abstract on PubMed →
-anisidine values during the storage time. Therefore, fat oxidation was reduced in the supplemented cheese. Nevertheless, the supplemented cheese had limited color alterations. The... Read full abstract on PubMed →
0.19 mg/mL), which is promising for controlling some of the key symptoms of neurodegenerative diseases such as memory and cognitive concerns. Read full abstract on PubMed →
) in LPS-induced RAW264.7 cells. Thus, the UHHP method might be a potential pretreatment strategy for improving the bioavailability of phytochemicals from natural plants. Read full abstract on PubMed →
, and the antioxidant activity is stable during the simulated digestion process. Read full abstract on PubMed →
and promoting the production of indole-3-lactic acid and lactic acid. These findings provide evidence supporting Chinese yam as a natural food to regulate intestinal health. Diosge... Read full abstract on PubMed →
CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates... Read full abstract on PubMed →
plant in the family Liliaceae, is a common and popular spice that has historically been used to prevent and treat many different diseases such as pain, deafness, diarrhea, tumors,... 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.