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.
0.5 g/L, rotation speed 150 r/min, temperature 25 °C, initial pH 8, fermentation time 9 d, inoculation amount 4%, liquid volume 100 mL. The antifungal effect of the optimized strai... Read full abstract on PubMed →
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exhibited increased antioxidant activity, as assessed by the FRAP and CUPRAC methods, and an increased TPC compared to naturally fermented samples. The CUPRAC activity increased si... Read full abstract on PubMed →
became the dominant species as natural fermentation progressed. Metabolic pathway analysis revealed that energy production and conversion, carbohydrate transport, amino acid transp... Read full abstract on PubMed →
The coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can b... Read full abstract on PubMed →
Red yeast rice is a nutraceutical fermented product used worldwide for the symptomatic relief of dyslipidemia and cardiovascular disease. However, the fermentation-induced lipid tr... Read full abstract on PubMed →
showed a good aptitude as starting microorganism for producing derivatives, whereas emerging, non-thermal technologies could replace the traditional methods for inducing autolysis,... Read full abstract on PubMed →
BACKGROUND: Upland cotton (Gossypium hirsutum) plants constitutively store volatile terpenes in their leaves, which are steadily emitted at low levels. Herbivory leads to a greater... Read full abstract on PubMed →
promoted both glycolysis and the TCA cycle and also led to a significant up-regulation of aromatic metabolites, such as ethyl acetate, ethyl lactate, and ethyl caproate. These resu... Read full abstract on PubMed →
NBRC 100716 strain is promising for industrial-scale liamocin production in the future. Read full abstract on PubMed →
cultivated in temperate continents. This study provides the theoretical basis for breeding excellent food functional hazelnut varieties. Read full abstract on PubMed →
Microbial fermentation can provide a sustainable and cost-effective alternative to traditional plant extraction to produce natural food colours. Betalains are a class of yellow to... Read full abstract on PubMed →
. Read full abstract on PubMed →
:ME (p = 0.045) with higher and lower values obtained for nano-chitosan and the negative control, respectively. In conclusion, nano-chitosan at a higher protein level proved its an... Read full abstract on PubMed →
The application of edible coatings to dried products such as silkworms (Bombyx mori) is an innovative method for preserving nutrients during drying process. These coatings are made... Read full abstract on PubMed →
of 14.38 μg/mL) were also assessed. This study shows the potential of plant products as innovative insecticidal agents and lays the groundwork for the possible exploitation of C. m... Read full abstract on PubMed →
Background: Massa Medicata Fermentata (MMF) is a traditional medicinal/edible fermented product; however, comprehensive research on the fermentation process from a microscopic pers... Read full abstract on PubMed →
fruit for the development of functional foods, antioxidant-rich beverages, and nutraceutical products. Read full abstract on PubMed →
Submerged fermentation offers a controlled environment for coffee processing, ensuring a consistent temperature and aerobic-anaerobic conditions, making it a superior alternative t... 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.