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.
Huangjiu residue distillate, or Zaoshao, is a traditional Chinese liquor produced from the fermentation and distillation of Huangjiu lees. This study investigates the fermentation... Read full abstract on PubMed →
In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran <i>cupi</i>. Analysis of the microbial composition of <i>cupei</i> showed that <i>Asper... Read full abstract on PubMed →
The exposure of bacteria to toxic compounds such as polychlorinated biphenyl (PCB) and biphenyl induces an adaptive response at different levels of cell morphology, biochemistry, a... Read full abstract on PubMed →
The occurrence of off-flavor in osmanthus absolutes has emerged as a significant concern that could hinder its broad market acceptance and associated economic development. In this... Read full abstract on PubMed →
This research focused on synthesizing a Schiff base (L) and its Co(II) and Pd(II) complexes under appropriate conditions to contribute to enhancing antioxidant activity. The ligand... Read full abstract on PubMed →
C<sub>17</sub>-polyacetylenic (PA) oxylipins are bioactive compounds in carrots (<i>Daucus carota</i> L.) with structurally unique features and diverse biological roles. These PA-d... Read full abstract on PubMed →
Odorant receptors (ORs) are main actors of the insects peripheral olfactory system, making them prime targets for pest control through olfactory disruption. Traditional methods emp... Read full abstract on PubMed →
This study successfully prepared La <sub><i>x</i></sub> Ce<sub>1-<i>x</i></sub> CoO<sub>3</sub> (<i>x</i> = 0.2, 0.4, 0.6, 0.8, 1) series perovskite oxide catalysts by co precipita... Read full abstract on PubMed →
OBJECTIVE: To define relationships between lipidomics, inflammasome, and exhaled volatile organic compounds (VOCs) in ischemic heart disease (IHD) and develop a VOC-based diagnosti... Read full abstract on PubMed →
Facing global energy and environmental challenges, transportation industries are adopting lightweighting as a key strategy to improve energy efficiency. Nylon12 is a crucial materi... Read full abstract on PubMed →
Pd nanoparticles (Pd/SiC) with a main exposed plane of Pd (111) were prepared by liquid phase reduction. The use of formaldehyde as a methylation reagent for the photocatalytic met... Read full abstract on PubMed →
Herein, we report a highly efficient, environmentally benign protocol for the domino synthesis of 2,4-disubstituted and 4-substituted quinoline molecules. The developed strategy in... Read full abstract on PubMed →
In this study, the intrinsic properties of jujube were modified through co-fermentation with three non-Saccharomyces yeasts and Lactiplantibacillus plantarum to solve the stickines... Read full abstract on PubMed →
<b>Background:</b><i>Myrtus communis</i> L. is a typical aromatic species of the Mediterranean basin, whose leaves are rich in essential oil known for its biological properties. <b... Read full abstract on PubMed →
Malolactic fermentation (MLF), an essential enological process for wine deacidification and aroma development, is predominantly mediated by <i>Oenococcus oeni</i> (<i>O. oeni</i>).... Read full abstract on PubMed →
Fermented foods are valued for their diverse flavor and health benefits, but the formation of ethyl carbamate (EC), a potential carcinogen, during production and storage poses chal... Read full abstract on PubMed →
Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic beverages and foods, is formed from naturally occurring substances in these beverages and foods. St... Read full abstract on PubMed →
This exploratory study assessed the influence of botanical origin and acquisition source on the phenolic profile and antioxidant properties of selected Romanian monofloral honeys.... Read full abstract on PubMed →
The development of grapes and the resulting wine are influenced by environmental factors associated with vintage, such as temperature, rainfall, and sunlight, which affect key meta... Read full abstract on PubMed →
This study investigated on the impact of different aging containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types... 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.