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.
True slime molds (<i>Eumycetozoa</i>) represent a monophyletic clade within the phylum <i>Amoebozoa</i>, comprising the lineages <i>Myxogastria</i>, <i>Dictyostelia</i>, and <i>Pro... Read full abstract on PubMed →
Endometrial cancer (EC) is a complex gynecologic malignancy that requires a deeper understanding of its molecular basis to improve therapeutic strategies. In this study, we investi... Read full abstract on PubMed →
Thymol is a major monoterpene compound from <i>Lamiaceae</i> plants. Thymol exhibits antifungal, antioxidant, and anti-inflammatory properties. Over the past few years, extensive r... Read full abstract on PubMed →
This study evaluated the eating quality of braised beef using four sterilization methods from the protein conformation and metabolites perspective. High-temperature sterilization (... Read full abstract on PubMed →
Tetrahydrocannabinol (THC), the primary psychoactive compound of cannabis, is the most widely abused substance worldwide, with an annual prevalence of 4.3% of adults and 5.3% of th... Read full abstract on PubMed →
Plant specialized metabolites are species-specific compounds that help plants adapt and survive in constantly changing ecological environments. Nectar contains various specialized... Read full abstract on PubMed →
Fermented golden pompano is a traditional food valued for its distinctive flavor profile, largely influenced by lipid oxidation. This study evaluated the role of local Bacillus sub... Read full abstract on PubMed →
Faba beans are rich in protein and fiber, but their consumption is limited by off-flavors, and antinutritional compounds. This study explored fermentations with lactic acid bacteri... Read full abstract on PubMed →
This study combined gas chromatography–ion mobility spectrometry (GC-IMS) and multivariate statistical analysis to explore the differences in the characteristic aroma of Idesia pol... Read full abstract on PubMed →
<h4>Background</h4>Pit mud (PM) hosts diverse microbial communities, which serve as a medium to impart flavor and quality to Baijiu and exhibit long-term tolerance to ethanol and a... Read full abstract on PubMed →
<h4>Objective</h4>Anti-melanoma differentiation-associated gene 5-positive dermatomyositis (anti-MDA5 + DM) is a unique subtype of idiopathic inflammatory myopathy (IIM) with a poo... Read full abstract on PubMed →
Anthrenus verbasci is commonly associated with museums, where the larvae can destroy valuable collections and displays. In households they are a nuisance; carpets, fabrics, food-it... Read full abstract on PubMed →
Conspecific individuals can benefit from behavioral interactions, but whether cooperative behaviors require dedicated control in the nervous system is poorly understood. We examine... Read full abstract on PubMed →
Ozonized vegetable oils are gaining attention for their antimicrobial and therapeutic potential, yet the lack of standardized ozonation protocols and incomplete characterization of... Read full abstract on PubMed →
<i>Claoxylon longifolium</i> (Euphorbiaceae) is an indigenous vegetable that has been used in southern Thai traditional medicine and cuisine. A bioassay-guided approach was adopted... Read full abstract on PubMed →
The antioxidant capacity and modulation of oxidative stress by industrially processed açaí pulp extract from the Amazon (APEA) and its major anthocyanins, cyanidin 3-glucoside (C3G... Read full abstract on PubMed →
The influence of flat ultrasound-assisted fermentation (FUAF) on the fermentation and quality of room-temperature-storage yogurt (RTSY) was investigated. Six different ultrasonic f... Read full abstract on PubMed →
The leaves of Artemisia argyi (AL) with fragrant smell were used as food material as well as traditional Chinese medicine. Processing methods such as stir-frying or stir-frying wit... Read full abstract on PubMed →
Endophytic fungi represent a significant renewable resource for the discovery of pharmaceutically important compounds, offering substantial potential for new drug development. Thei... Read full abstract on PubMed →
Flavor and odor are important factors for consumers to consider the quality of lamb meat. The AHSG Alpha2-Heremans- Schmid Glycoprotein gene is associated with a fatty acid content... 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.