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 type of polymeric condensed tannins from plum fruit (Prunus salicina) (PCT), the degree of polymerization and the distribution of polymers were characterized by MALDI-TOF MS an... Read full abstract on PubMed →
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a... Read full abstract on PubMed →
-sterols, monounsaturated fatty acids, chlorophyll phytyl side-chain, and di- and triterpenoids. In contrast, the primary degradation products of highly branched isoprenoid alkenes... Read full abstract on PubMed →
The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), th... Read full abstract on PubMed →
The plant-sourced polyketide triacetic acid lactone (TAL) has been recognized as a promising platform chemical for the biorefinery industry. However, its practical application was... Read full abstract on PubMed →
was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioact... Read full abstract on PubMed →
The essential oil of bergamot (BEO) has consistently proven antinociceptive and antiallodynic properties. Accordingly, the analgesic efficacy of the decolored essential oil (DEC),... Read full abstract on PubMed →
CICC 6045). The total phenol and flavonoid contents, antioxidant abilities, as well as α-glucosidase and acetylcholinesterase inhibition abilities of PFL during the fermentation pr... Read full abstract on PubMed →
BACKGROUND: The potential of essential oils (EOs) and of their principal constituents for eradication of biofilm and at the same time the research of new potential acetylcholineste... Read full abstract on PubMed →
Feeding with high-concentrate diets increases the risk of subacute ruminal acidosis (SARA). This experiment was conducted to evaluate whether supplementing a phytogenic feed additi... Read full abstract on PubMed →
antagonistic microorganisms has become an attractive possible substitution for synthetic fungicides. Numerous studies have confirmed the potential of volatile organic compounds (VO... Read full abstract on PubMed →
values for the forecasting of essential oil content were between 0.379 and 0.908. According to global sensitivity analysis, the fertilization type was a more influential variable t... Read full abstract on PubMed →
OBJECTIVE: This study assessed the major nutrients and antioxidant properties of Berberis heteropoda Schrenk fruits collected from the Nanshan Mountain area of Urumqi City, Xinjian... Read full abstract on PubMed →
BACKGROUND: Rhodosporidium toruloides is capable of co-utilization of complex carbon sources and robust growth from lignocellulosic hydrolysates. This oleaginous yeast is therefore... Read full abstract on PubMed →
generation. Two promising mutants, F/LF5-2-1 and B/HNOF 8-4-2, were selected based on their performance in most studied traits during three generations, as well as the high percent... Read full abstract on PubMed →
Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid w... Read full abstract on PubMed →
The current trend of lowering 5-hydroxymethylfurfural (5-HMF) dietary exposure is challenging since its formation is parallel with the development of food color, flavor and aroma.... Read full abstract on PubMed →
Recent research shows the growing interest in the development of composite edible films (EFs) by using multiple biopolymers for the substantial improvement in the shelf life and qu... Read full abstract on PubMed →
Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laborat... Read full abstract on PubMed →
, or the FFA content. Our results indicated that inoculation with Sx YCC3 or Lp MSZ2 can improve fermented sausages' flavor by enhancing their bacterial quality and increasing thei... 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.