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.
Although citrus essential oils, including lemongrass essential oil, have antibacterial, anti-biofilm, and antioxidant properties, their biological instability and poor water solubi... Read full abstract on PubMed →
In this study, the potential of <i>lemon</i> peel extracts as cosmetic raw materials was explored, with focus on their composition, aroma, antimicrobial, and other bioactivities. L... Read full abstract on PubMed →
Irradiation-aging technology is still in the preliminary exploration stage worldwide. Therefore, in this study, we investigated the effects of high-energy electron beam irradiation... Read full abstract on PubMed →
The origin and grade are the important factors that influence the flavor and price of Qingxiangxing Baijiu (QXB). As the grade increased, sensory differences and geographical diffe... Read full abstract on PubMed →
Plant-mediated synthesis of nanoparticles has emerged as a sustainable approach to nanoparticle synthesis. It is non-toxic, eco-friendly, cost-effective, and biocompatible when com... Read full abstract on PubMed →
In the flavor analysis of Baijiu, the identification of compounds exhibiting high flavor dilution factors but displaying minimal or undetectable response signals in analytical meas... Read full abstract on PubMed →
Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma and taste. This study explores fresh... Read full abstract on PubMed →
<b>Background</b>: Cyclophosphamide (CP) chemotherapy is commonly associated with various side effects. The development of an effective therapy capable of counteracting these effec... Read full abstract on PubMed →
<h4>Background</h4>Actinomycetes are a diverse group of filamentous, Gram-positive bacteria recognized for their ability to produce various secondary metabolites, including pigment... Read full abstract on PubMed →
Nitrosamines (NAs) pose a risk due to their carcinogenic properties, especially in processed and cured meats where nitrites and nitrates are widely used. The objective of this stud... Read full abstract on PubMed →
Sojae Semen Praeparatum (SSP), a traditional Chinese fermented soybean product, was optimized through novel single/double enhancement fermentation using <i>Aspergillus oryzae</i> a... Read full abstract on PubMed →
In order to reveal the changes in microbial communities and volatile flavor compounds during the fermentation process of cabbage kimchi and the correlation between them, high-throu... Read full abstract on PubMed →
Herein, we report an aerobic oxidative <i>cross</i>-dehydrogenative coupling (CDC) reaction between thiols and phosphonothioates. The reactions were conducted under mild and transi... Read full abstract on PubMed →
High-sulfur crude oils are widely developed in the saline lacustrine facies of the Jinxian Sag, yet their genetic mechanisms remain a subject of long-standing debate. Investigating... Read full abstract on PubMed →
A FCC slurry decant oil was subjected to catalytic hydrotreating to investigate the molecular transformation of sulfur-, nitrogen-, and oxygen-containing compounds. A methylation/d... Read full abstract on PubMed →
Rubber modified asphalt (RMA) is widely used in infrastructure due to its superior performance; however, its emissions pose environmental and health risks, particularly in enclosed... Read full abstract on PubMed →
Apple pomace (AP) is a byproduct of juice processing, rich in nutritionally important compounds like carbohydrates, phenolic compounds, dietary fiber, and minerals. It is a potenti... Read full abstract on PubMed →
The microstructure, starch and protein structures, cooking properties, and flavor substances of proso millet (PM) grains under high nitrogen fertilizer were analyzed, and their rel... Read full abstract on PubMed →
BACKGROUND: Tilia has a long history of cultivation and holds high ornamental and economic value. The volatile aroma compounds of Tilia flowers have significant characteristics tha... Read full abstract on PubMed →
In this study, we present a comprehensive characterization of a highly efficient desulfurizing bacterial isolate, SB1D. The isolate exhibited remarkable desulfurization of dibenzot... 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.