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.
BACKGROUND: Cottonseed meal (CSM) is the main by-product of the cottonseed oil extraction process with high protein content, which is an important protein source for feed industry.... Read full abstract on PubMed →
and other terpenoids. Read full abstract on PubMed →
< 0.05). Therefore, dietary supplementation with 30 mg/kg AOE increased meat nutrition profile and flavor through promoting amino acid contents in breast muscle, as well as maintai... Read full abstract on PubMed →
The addition of pomegranate to the formulation allowed the fish spoilage to be controlled by at least 2 or 3 log cycles. In agreement with findings from the in vitro test, the best... Read full abstract on PubMed →
This study aimed at investigating the impact of different technical cork stoppers on the quality preservation and shelf life of sparkling wines. The volatile compositions of two It... Read full abstract on PubMed →
(15% w/v) and pH (6.3) as variables and the enzyme activity (248 IU/mg) as a response. Furthermore, purification using gel filtration chromatography was used to quantify the amount... Read full abstract on PubMed →
The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar bee... Read full abstract on PubMed →
yeast culture from the single cell isolate. Read full abstract on PubMed →
; positioning itself as a promising agent for antileishmanial therapies. Read full abstract on PubMed →
). Sensory analysis showed that the presence of HRL characterized all beers, increasing the perception of the fruity aroma in both pure and mixed fermentation. Read full abstract on PubMed →
The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine a... Read full abstract on PubMed →
ITM21B liquid sourdough. Read full abstract on PubMed →
was significantly decreased by RE supplementation and was correlated with volatile fatty acids in the Mantel test, whereas no significant correlation was found for other genera. Ou... Read full abstract on PubMed →
, accompanied by a significant increase in the content of butyric acid. Moreover, STE increased the expression of G-protein-coupled receptor (GPR) 43 and GPR109A and inhibited the... Read full abstract on PubMed →
or mixed lactic acid bacteria exhibited superior antioxidant capacity verified by DPPH, ABTS and total reducing power assays. Results manifested that microbial fermentation is a pr... Read full abstract on PubMed →
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increas... Read full abstract on PubMed →
A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy protein suspension were used in the elaboration of a cake to avoid the use of ingredients o... Read full abstract on PubMed →
BACKGROUND: Alternative feedstuffs may contribute to reducing feed costs of pig production. But these feedstuffs are typically rich in fiber and resistant starch (RS). Dietary fibe... Read full abstract on PubMed →
EK3 isolate can be recommended as an appropriate starter culture for lactic fermentation of mushroom fruiting bodies. Read full abstract on PubMed →
model were also evaluated. Both NLC and LSEO exhibited potent activity against the yeast, with Minimum Inhibitory Concentration between 281 and 563 µg/mL, and did not evidence toxi... 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.