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.
Meat-based broths are increasingly popular with consumers; however, their volatile profiles remain underexplored. This study uses headspace solid-phase microextraction-Arrow combin... Read full abstract on PubMed →
The application of <i>Perinereis aibuhitensis</i> is limited by the poor flavor of its hydrolysate. Thus, we aimed to optimize the preparation conditions of <i>P. aibuhitensis</i>... Read full abstract on PubMed →
<h4>Background</h4>Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study inv... Read full abstract on PubMed →
Understanding consumer acceptance of plant-based (PB) alternatives is essential for fostering sustainable dietary transitions. This study combined electroencephalography (EEG) and... Read full abstract on PubMed →
Microbial communities are central to flavor development in air-dried meats; however, whether similar microbial assemblages produce comparable metabolic outputs across different raw... Read full abstract on PubMed →
In this review, we summarised the information on probiotic bacteria and their encapsulated forms as functional food components, emphasising survival, technological effects, and pro... Read full abstract on PubMed →
In Dry-cured fermented meat products, the role of Staphylococcus equorum has been given less attention. S. equorum enhances the flavour, colour, texture, and nutritional quality, a... Read full abstract on PubMed →
The valorization of cull sheep and the incorporation of agro-industrial by-products into animal feeding represent effective approaches to enhancing the sustainability of small rumi... Read full abstract on PubMed →
, and generates metabolites such as thiamine, leonuriside A, oxoadipic acid, S-hydroxymethylglutathione, and isonicotinic acid, which exert beneficial effects on human health. Thes... Read full abstract on PubMed →
In this study, the effects were explored of digestive enzymes and pH on the bioaccessibility of polyphenols, flavonoids, and antioxidant activities in Hojicha (roasted green tea, R... Read full abstract on PubMed →
using different carbon and nitrogen sources. Fructose and xylose significantly improved growth in WC (9.39 ± 0.16 log CFU/mL) and LL (9.37 ± 0.22 log CFU/mL) compared to glucose. R... Read full abstract on PubMed →
production via Fenton-like reactions, was modeled. Molecular docking was used to study the inhibitory capability of PCA against xanthine oxidase (XO), one of the enzymes producing... Read full abstract on PubMed →
, as well as a combination of them. In particular, a synergistic effect on the activation of the endogenous antioxidant defence system was observed with the combined treatment of t... Read full abstract on PubMed →
L.) BCP. To characterize the obtained samples, a proximate phytochemical composition analysis (including total phenolic and flavonoid content) was performed, as well as a detailed... Read full abstract on PubMed →
Cationic surfactants, accounting for approximately 7% of the global surfactant market, are widely used in applications such as fabric softeners, biocides, and corrosion inhibitors.... Read full abstract on PubMed →
Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on th... Read full abstract on PubMed →
microshoot cultures capable of producing EO with significant immunomodulatory activity. Read full abstract on PubMed →
inhibition), and good antioxidative properties (up to 43% DPPH radical scavenging) were observed. These bioactive properties and the inherent moisture barrier property of the packa... Read full abstract on PubMed →
This study employed a combined computational and experimental approach to investigate the molecular recognition mechanism of 4-methylphenol by human olfactory receptor hOR9Q2. The... Read full abstract on PubMed →
Reheating is crucial for improving tea quality, and graphene heating film provides a stable, uniform heating surface. This study used graphene heating film to heat oolong and dark... 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.