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.
volatile oil (AAVO-Ne) is constructed using phase transition titration, and the conditions are continuously optimized to combine it with chitosan, forming a chitosan composite of t... Read full abstract on PubMed →
and food security. The ancient process of fermentation and subsequent fermented foods have provided vital staples for mankind throughout history. It has evolved over the years with... Read full abstract on PubMed →
values between 0.32 and 0.52 mg/mL. Film with component weight ratio LDPE/EVA/OMtC equal to 80/10/10 also demonstrated enhanced barrier properties and significantly inhibited funga... Read full abstract on PubMed →
/kg fat) and secondary oxidation (anisidine value < 55) parameters than the high-oil sample, highlighting the GP antioxidant activity. The phenolic profile of all samples by HPLC w... Read full abstract on PubMed →
) products predominantly involve low-value-added processing, while high-value-added products like fish floss remain underdeveloped. This study utilized mackerel dorsal muscle treat... Read full abstract on PubMed →
There are many factors that can cause olfactory dysfunction, including upper respiratory tract viral infections, non-inflammatory respiratory diseases, trauma, and current treatmen... Read full abstract on PubMed →
> 0.05). The number of viable bacteria decreased from 9.79 lg CFU/mL to 8.31 lg CFU/mL, and the sensory score and color decreased. This study provides a reference basis for the dev... Read full abstract on PubMed →
Carvacrol, a natural plant compound with antibacterial, antioxidant, and various biological activities, serves as the basis for developing a micro-emulsion fruit and vegetable clea... Read full abstract on PubMed →
as raw material for new environmentally friendly plant-derived nanobiopesticides. Read full abstract on PubMed →
in peanut kernels. After incubation for 7 days, control treatments were fully contaminated with fungal growth, whereas the M-PPS and EO-based coatings restricted the growth of fung... Read full abstract on PubMed →
Leaf-vegetable sweet potatoes incurred significant losses during storage, which resulted in a shortened shelf life and reduced commercial value. This study investigated the effects... Read full abstract on PubMed →
< 0.05). Beyond 210 °C/6 h, these attributes were rated at zero. However, HTyr-EVOOs exhibited lower rancidity compared to non-enriched oils under identical conditions, attributed... Read full abstract on PubMed →
This study assessed mango seed husk (MSH) fractions for producing glucose and phenolic compounds using commercial enzymes. We focused on cleaving lignin-carbohydrate linkages, spec... Read full abstract on PubMed →
Growing concern about food quality and safety has driven the search for natural food additives. Furthermore, maqui leaf residue (MLR), recovered from infusions that have long been... Read full abstract on PubMed →
at 90 days). Color differences (ΔE ≈ 2.5) were perceptible but did not compromise consumer acceptance. Flash profile sensory analysis found no significant differences in sensory at... Read full abstract on PubMed →
full factorial design was used to perform direct hot solid-liquid extractions in 4 mL vials, varying the ground grains and solvent ratios, temperatures, and times. An optimal condi... Read full abstract on PubMed →
was used as a starter culture alongside food-grade protease to assess their combined impact on the safety and flavor of soy fish paste and soy fish skin paste. The findings reveale... Read full abstract on PubMed →
ATCC 25922 improved after fermentation, while the antioxidant capacity was enhanced post-digestion. In addition, the highest phenolic content (612 mg GAE/100 g) and antioxidant cap... Read full abstract on PubMed →
Introduction: , was comprehensively investigated for the first time. Methods: A validated UHPLC Orbitrap Mass spectrometry combined a three-levels characterization strategy were us... Read full abstract on PubMed →
-dihydroxyl groups targeted dysregulated BC proteins involved in kinase signaling, apoptosis, and hormone receptor pathways. Luteolin exhibited the highest binding affinities to MA... 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.