Peer-Reviewed Research Database
The science behind the engine
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.
From the CompKitchen team
Original research
Featured
Preprint · Zenodo · CC BY 4.0
Unsupervised Recovery of Food Taxonomy from Volatile Compound Profiles: A UMAP Analysis of 450 Ingredients
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.
2022
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
other
Essential oils with antimicrobial or antioxidant activities have received extensive attention among customers, manufacturers, and food scientists, especially with rising worries ab...
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2022
International journal of molecular sciences
aeda
Nutraceuticals are bioactive or chemical compounds acclaimed for their valuable biological activities and health-promoting effects. The global community is faced with many health c...
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PMID: 35456919
DOI: 10.3390/ijms23084102
Full text on PMC
2022
Grasas y Aceites
other
Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and...
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2022
Food chemistry
gc ms
The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 volatile compounds were identified. Of these, most ami...
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2022
gc ms
Tartary buckwheat was hydrolyzed with α-amylase, pullulanase, α-amylase and pullulanase double enzymes and fermented by Monascus. The fermentation products were named as enzymolysi...
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2022
Nutrients
pharmacology
BACKGROUND: Buckwheat is a commonly cultivated crop with growing evidence that it is beneficial to gastrointestinal (GI) health. This systematic review summarizes the role of buckw...
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PMID: 36615659
DOI: 10.3390/nu15010001
Full text on PMC
2022
Food chemistry
other
A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp was proposed. The sensor was prepared from commercially available tapi...
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2022
gc ms
Aldehydes, particularly acetaldehyde, are carcinogenic molecules and their concentrations in foodstuffs should be controlled to avoid upper aerodigestive tract (UADT) and liver can...
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PMID: 36430619
DOI: 10.3390/ijms232214147
Full text on PMC
2022
gc ms
In this study, physicochemical composition, nitrogen fractions and volatile compounds of goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers...
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2022
other
<h4>Background</h4>Shallot (<i>Allium ascalonicum</i> L.) is a traditional plant species used throughout the world both for culinary purposes and as a folk remedy. To date (i.e., A...
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2022
aeda
Compared with spring tea, summer tea has the advantages of economy and quantity. However, research on the aroma characteristics of summer tea is currently limited. In this study, s...
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PMID: 36613362
DOI: 10.3390/foods12010146
Full text on PMC
2022
Food and Bioprocess Technology
gc ms
Transforming liquid smoke to powder form can provide convenience for use and storage. Liquid smoke was prepared by fast pyrolysis technology using a fluidised bed and converted to...
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2022
aroma analysis
<i>Myracrodruon urundeuva</i> Fr. Allem. (Anacardiaceae) is a tree popularly known as the "aroeira-do-sertão", native to the caatinga and cerrado biomes, with a natural dispersion...
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2022
Molecules (Basel, Switzerland)
gc ms
Rhus coriaria L. (Anacardiaceae), commonly known as sumac, has been used since ancient times for many different applications, and nowadays is used mostly as a spice obtained from i...
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2022
Chemistry & biodiversity
gc ms
In recent years, with the increase in knowledge and awareness, people's efforts to return to nature have increased in the field of medical science and cosmetics industry. Spices, s...
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2022
Molecules (Basel, Switzerland)
other
In recent years, utilization of Rhus coriaria L. (sumac) is upgrading not only in their culinary use and human nutrition, but also in the pharmaceutical industry, food industry and...
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2022
other
There are a number of key features which make olfaction difficult to study; subjective processes of odor detection, discrimination and identification, and individualistic odor hedo...
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2022
Critical reviews in food science and nutrition
aroma analysis
Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing...
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2022
gc ms
The volatile aroma compounds in raw duck meat strongly affect consumers' purchase decisions and they vary among breeds with different growth rates. In this study, slow-growing (SG)...
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PMID: 36553717
DOI: 10.3390/foods11243975
Full text on PMC
2022
Food chemistry
sensory panel
Sensory analysis and instrumental techniques were used to investigate the effect of thermal processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was establishe...
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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.