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 emerging infectious diseases have created one of the major practical needs to develop active packaging materials with durable antibacterial and antiviral properties for the foo... Read full abstract on PubMed →
Vinyl acetate is a restricted substance in food products. The quantification of the organic impurities in vinyl acetate is a major problem due to its activity, instability, and vol... Read full abstract on PubMed →
This research demonstrated an excellent potential approach for utilizing <i>Miang</i> fermentation broth (MF-broth), a liquid residual byproduct from the <i>Miang</i> fermentation... Read full abstract on PubMed →
All elements of the pistachio tree are considered raw pistachio by-products. The soft hull makes up the majority of these by-products. It contains proteins, fats, minerals, vitamin... Read full abstract on PubMed →
<h4>Background</h4>Plants sustain intimate relationships with diverse microbes. It is well-recognized that these plant-associated microbiota shape individual performance and fitnes... Read full abstract on PubMed →
Methylorubrum extorquens is an important model methylotroph and has enormous potential for the development of C1-based microbial cell factories. During strain construction, regulat... Read full abstract on PubMed →
We present an environment-friendly and highly efficient method for the oxidation of aromatic alcohols to carboxylic acids or ketones in air via light irradiation under external cat... Read full abstract on PubMed →
In this study, the microalgae <i>Haematococcus pluvialis</i> were cultivated in wastewater inoculated into low-density polypropylene plastic air pillows (LDPE-PAPs) under a light s... Read full abstract on PubMed →
This study evaluated the effects of different dietary metabolizable energy (ME) concentrations on the meat quality, carcass traits, volatile flavour and lipid metabolism-related ge... Read full abstract on PubMed →
Macroalgae has the potential to be a precious resource in food, pharmaceutical, and nutraceutical industries. Therefore, the present study was carried out to identify and quantify... Read full abstract on PubMed →
The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry sausage were i... Read full abstract on PubMed →
Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However,... Read full abstract on PubMed →
Magnaporthe oryzae Triticum (MoT) pathotype is the causal agent of wheat blast, which has caused significant economic losses and threatens wheat production in South America, Asia a... Read full abstract on PubMed →
Upward trend in the use of food supplements urged the assessment of their safety. Eighty-eight liquid herbal supplements collected in Novi Sad (Serbia) in 2018 (36 samples) and 202... Read full abstract on PubMed →
Enterovirus infections are life-threatening viral infections which occur mainly among children and are possible causes of viral outbreak. Until now, treatment and management of inf... Read full abstract on PubMed →
The effects of various yeast species isolated from raw-milk cheese were evaluated in Beyaz cheese. Four batches of cheeses were produced, in which the control cheese involved only... Read full abstract on PubMed →
Omega-3 fatty acids, including docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and α-linolenic acid (ALA), are essential polyunsaturated fatty acids with diverse health be... Read full abstract on PubMed →
Docosahexaenoic acid (C22: 6n-3, DHA) and eicosapentaenoic acid (C20: 5n-3, EPA) have been shown to provide the opportunity to inhibit onset and escalation of chronic diseases. Nev... Read full abstract on PubMed →
Ready-to-use therapeutic food (RUTF) is used to treat young children diagnosed with severe acute malnutrition. RUTF with low and balanced linoleic and alpha-linolenic acid, plus om... Read full abstract on PubMed →
In this study, four antimicrobial growth promoters, including virginiamycin, josamycin, flavophospholipol, poly 2-propenal 2-propenoic acid and ultraviolet light, were tested for t... 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.