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.
Noni seed oil (NSO), a potentially edible oil rich in bioactive compounds, requires refining before consumption. However, this process may alter its chemical composition and functi... Read full abstract on PubMed →
Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods.... Read full abstract on PubMed →
Acrylamide is a chemical compound that can form in certain foods during high-temperature cooking processes like frying, roasting, and baking. The presence of acrylamide in used coo... Read full abstract on PubMed →
Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and... Read full abstract on PubMed →
Advanced glycation end products (AGEs) derived from food are compounds readily formed during heating and processing through non-enzymatic glycation reactions such as the Maillard r... Read full abstract on PubMed →
<h4>Objective</h4>This study aimed to find a quality probiotic ice cream formula by adding dadih, which is a result of the fermentation of buffalo milk in a bamboo tube.<h4>Materia... Read full abstract on PubMed →
Macadamia nut butter is a value-added product, promoting lower-grade nuts to premium products. The commercial grade of macadamia nuts includes the kernel quality (i.e., maturity an... Read full abstract on PubMed →
Milk coffee is a composite beverage in which interactions among dairy proteins, lipids, and coffee polyphenols govern flavor, texture, and stability. This review synthesizes recent... Read full abstract on PubMed →
The high osmotic pressure in sweetened condensed milk severely inhibits probiotic viability, resulting in its insufficient use in probiotic applications. In this study, we systemat... Read full abstract on PubMed →
BACKGROUND/OBJECTIVES: The consumption of refined carbohydrates has increased globally. It is associated with inflammation and oxidative stress, both recognized as risk factors for... Read full abstract on PubMed →
As of 2023, the National Health Commission has announced 102 MEHs varieties, with 94 being plant-erived. Their development and application show great potential. The plant polysacch... Read full abstract on PubMed →
Mycotoxin contamination in medicinal plants can lead to toxicity, reduced therapeutic efficacy, and economic losses. This contamination has emerged as a significant issue, drawing... Read full abstract on PubMed →
Volatile profile of fresh, whole ‘Rama Forte’ persimmons treated with CO2 or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compoun... Read full abstract on PubMed →
Ultraviolet (UV) induced photoluminescence is widespread in Mammalia; however, its function(s) remain unclear. Most of the research to date has focused on the surface expression of... Read full abstract on PubMed →
In this study, four Bacillus spp. (i.e., Bacillus oleronius YC-1, Bacillus velezensis YC-2, Bacillus subtilis YC-3, and Bacillus siamensis YC-4) isolated from the processing of Fu... Read full abstract on PubMed →
In the Bay of Luebeck, two out of several munition dumping areas in the German Baltic Sea are located, where approximately 65,000 t of munitions were dumped in the post-World War I... Read full abstract on PubMed →
This study screened multiple fish species and marine common whelk to evaluate their potential as bioindicators of local pollution by polycyclic aromatic hydrocarbons (PAHs) in the... Read full abstract on PubMed →
To assess the modulation of Wickerhamomyces (W.) anomalus on aroma compounds, non-volatile metabolites, and their potential correlation in Sichuan-style sausage, in this study, an... Read full abstract on PubMed →
4-Hydroxy-2-nonenal (HNE), a reactive compound produced during the peroxidation of polyunsaturated fatty acids, is implicated in numerous diseases and the degradation of food quali... Read full abstract on PubMed →
<h4>Background</h4>Coccidiosis, caused by <i>Eimeria</i> species, is a major enteric disease in birds, with <i>Eimeria labbeana</i>-like isolates frequently inducing severe intesti... 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.