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.
At the outset of this Research Topic, we had written an overview where we were looking original research, review, short communication, case report, and any perspective articles rel... Read full abstract on PubMed →
< 0.05) as measured by DPPH, ABTS, FRAP, and total phenolic and flavonoid contents. Sensory evaluation showed a decline in acceptability for MwKP levels ≥7.5 %, though 5 % suppleme... Read full abstract on PubMed →
. Read full abstract on PubMed →
by EFT may also be potential causes for alleviation of hyperlipidemia. In summary, we demonstrated that microbial fermentation strengthened the hypolipidemic activity of BT and inc... Read full abstract on PubMed →
Umami peptides have the ability to enhance food flavours and have potential health benefits. The objective of this study was to conduct a comprehensive investigation into the umami... Read full abstract on PubMed →
Background: Hulatang is a traditional specialty snack in Henan, China, and is well known for its unique flavor. Methods: In this study, the volatile organic compounds (VOCs) in fou... Read full abstract on PubMed →
This study explores the impact of plasma treatment on Lavandin Grosso flowers and its influence on the extraction of essential oils (EOs) via hydrodistillation. Short plasma treatm... Read full abstract on PubMed →
This study aimed to develop an efficient method for the extraction of bioactive compounds from green tea waste (GTW) toward its potential application in the food industry. GTW, whi... Read full abstract on PubMed →
as a polyphenol component in cocktail sausages is more advantageous than TP alone. Read full abstract on PubMed →
Objective: . Materials and Methods: The experimental diets comprised different proportions of MGL incorporated into the dry matter (DM) rations. Experimental design: The MGL treatm... Read full abstract on PubMed →
and for developing IR-specific regulatory guidelines under MA environments. Read full abstract on PubMed →
Human immortal keratinocyte cells (HaCaT) are induced with UVB to establish an injury model. This model is utilized to investigate whether oat bran fermentation broth (OBF) has a r... Read full abstract on PubMed →
), pH values (3.30-4.95), free acidity (4.0-9.0 mmol/kg), total content of phenolic (76.5-145.9 μg GAE/g dry weight (d.w.)) and flavonoids (48.7-307.0 μg QE/g d.w.), antioxidant po... Read full abstract on PubMed →
BACKGROUND: Milk synthesis in lactating animals demands high energy metabolism, which results in an increased production of reactive oxygen metabolites (ROM) causing an imbalance b... Read full abstract on PubMed →
The objective was to assess the supplementation with microencapsulation of hemp leaf extract (mHLE) utilized as a rumen enhancer on in vitro rumen fermentation and to enhance the b... Read full abstract on PubMed →
, which harbors a linoleic acid isomerase. The optimal fermentation parameters for CLA production were determined using a combination of single-factor and response surface methodol... Read full abstract on PubMed →
The formation of biofilm in different places and the failure to effectively remove it by the usual disinfection methods is due to its structure and the rich genetic resource availa... Read full abstract on PubMed →
strains and did not affect keratinocyte growth, spreading, and organization, highlighting the biocompatibility of these developed skin-friendly textiles. Read full abstract on PubMed →
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have b... Read full abstract on PubMed →
). A subsequent enzymatic hydrolysis of acid-pretreated solids showed that the nitric acid pretreatment increased the availability of glucose from the cellulose fraction to a great... 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.