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.
<h4>Introduction</h4><i>Rosa roxbunghii</i> pomace (RRP), a by-product of R. roxbunghii processing, remains largely underutilized. Given the increasing demand for sustainable and r... Read full abstract on PubMed →
Djenkolism, a kidney disorder prevalent in Southeast Asia, is caused by the crystallization of djenkolic acid from legumes such as stink bean and djenkol bean. Herein, we report a... Read full abstract on PubMed →
This study investigated the effects of boiling, steaming, and microwaving on the total phenolic content (TPC), cyclic polysulfide content, antioxidant, and antibacterial properties... Read full abstract on PubMed →
This study aimed to investigate the effects of fermented milk co-fermented with Lactobacillus (L.) helveticus and commercial starter during storage. Thus, systematic analysis revea... Read full abstract on PubMed →
Interest in the wine sector focusing on no- or low-alcohol wines is growing. De-alcoholation, typically a post-fermentation process, faces restrictions in some countries and is oft... Read full abstract on PubMed →
Meat flavor production faces challenges of flavor instability from volatile Maillard reaction products (MRPs) and off-flavors from excessive high-temperature lipid oxidation (>140... Read full abstract on PubMed →
Thermal oxidation of phospholipids and triglycerides is a major source of beef aroma compounds. In this study, phosphatidylcholine (PC) and triglyceride (TG) were isolated and puri... Read full abstract on PubMed →
<i>Moringa oleifera</i> seeds (MOS), recognized as a nutritionally valuable food, are rich in diverse bioactive compounds and widely utilized for disease prevention and adjunctive... Read full abstract on PubMed →
Mustard (<i>Brassica juncea</i> (L.) <i>Czern.</i>), a globally cultivated cruciferous species, is a rich source of bioactive phytochemicals, including glucosinolates (GSLs), pheno... Read full abstract on PubMed →
Lepidium sativum (garden cress) is a nutritionally valuable plant rich in proteins, dietary fiber, omega-3 fatty acids, vitamins, and essential phytochemicals, and has a history of... Read full abstract on PubMed →
In this study, in vitro enzyme activity assays were performed to investigate the inhibitory effects on α-glucosidase and tyrosinase-related protein 1, while in silico molecular doc... Read full abstract on PubMed →
The dynamic changes in metabolomics and flavoromics during the industrial-scale fermentation of Chinese traditional soy sauce were evaluated. The results revealed that the amino ac... Read full abstract on PubMed →
Fatty acids (FAs) in lipids are important precursors for the formation of meat aroma compounds. However, the specific roles of individual FAs and related reactions in beef aroma fo... Read full abstract on PubMed →
Fumonisin B1 (FB1) contamination has emerged as a global concern due to its high incidence, severe toxicity, and profound implications for food safety and human health. Consequentl... Read full abstract on PubMed →
Penicillin G (PEN) is a widely used antibiotic for treating microbial infections. However, its extensive use in veterinary medicine can lead to accumulation in animal-derived produ... Read full abstract on PubMed →
The development of plant-based seafood alternatives with authentic flavour profiles remains a significant challenge, limiting their appeal to seafood consumers. This study hypothes... Read full abstract on PubMed →
In this study, soymilk (SM) was modified via ultrasonication combined with tea polyphenols (TP), rosemarinic acid (RA), and β-carotene (BC) to form polyphenol/β-carotene-protein co... Read full abstract on PubMed →
<h4>Objective</h4>During cyanide poisoning, the rescue of vital organs like the brain is urgent. However, due to the presence of the blood-brain barrier (BBB), the currently availa... Read full abstract on PubMed →
'Flint' aroma is sought after in premium Chardonnay wines. Phenylmethanethiol (PMT) and 2-furanmethanethiol (2-FMT) are known contributors to 'flint' aroma; however, the formation... Read full abstract on PubMed →
This study aimed to assess the potential of Lentilactobacillus hilgardii as a novel candidate for malolactic fermentation (MLF) in winemaking, through comparative genomics and expe... 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.