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.
The effects of storage on rice flavor among different rice varieties have not been well studied. To address this gap, we analyzed volatile organic components (VOCs) identified by g... Read full abstract on PubMed →
R has potential as a driver to facilitate the extraction of bioactive substances from nonsterile recalcitrant substrates. Read full abstract on PubMed →
Yeast feed additives present a natural approach for mitigating ruminal greenhouse gases (GHG) in an environmentally sustainable manner. This study aimed to isolate yeast strains fr... Read full abstract on PubMed →
EO exhibits anti-inflammatory properties, influences regenerative processes, and protects against oxidative stress and apoptosis. Read full abstract on PubMed →
Background: different aspects of bioremediation, including experimental conditions, treatment efficiencies, mechanisms, and degradation pathways. Methods: . Bioremediation of SS wa... Read full abstract on PubMed →
< 0.05), including DNA replication, drug metabolism-cytochrome P450, oxidative phosphorylation, and chemical carcinogenesis-reactive oxygen species. In conclusion, high doses (7.5... Read full abstract on PubMed →
In the original publication [...]. Read full abstract on PubMed →
-infected LLC cells. Read full abstract on PubMed →
leaves. Results showed that cinnamon EO quickly induced oxidative stress in treated leaves by increasing MDA content, impacting membrane integrity and causing water loss. TEM obser... Read full abstract on PubMed →
< 0.05). The LCEO/CH/CS/gly film was generally more effective than the CH/CS/gly film; however, the effect was more obvious in the later stages of storage. Thus, coating strawberri... Read full abstract on PubMed →
In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purp... Read full abstract on PubMed →
were quantified by a microplate DPPH• assay, with values ranging from 0.29 to 1.20 mol of caffeic acid equivalents per mole of isolate. Read full abstract on PubMed →
Developing modified dietary fibers that maintain prebiotic benefits without significantly affecting meal taste is of high importance in the midst of the obesity pandemic. These ben... Read full abstract on PubMed →
in controls), and the maximum content of amino acids. Additionally, the effect of pectin was evaluated on fungus, and mycelia harvested. Pectin significantly enhanced the growth an... Read full abstract on PubMed →
sp. S31 on a medium using a mycelium extract as a complex nitrogen source showed decelerated growth but a similar squalene yield (123.79 ± 14.11 mg/L after 216 h) compared to a con... Read full abstract on PubMed →
YNP5-TSU during non-sterile fermentation. From the dining hall at Tennessee State University, 13 food waste samples were collected over a 6-month period and the compositional analy... Read full abstract on PubMed →
-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was... Read full abstract on PubMed →
542 nm) was achieved at 60 °C for 30 min using the ultrasonic water bath extraction method, followed by the ultrasonic probe and direct heating methods. The FTIR spectra confirmed... Read full abstract on PubMed →
), an indigenous plant species in Indonesia, has yet to undergo extensive scrutiny for its potential use as a functional and nutraceutical food. Anthocyanins, a principal compound... 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.