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

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More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.

44,648

Papers indexed

959

Ingredients cited ⓘ

5,240

Compounds indexed

627,022

Paper–ingredient links

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Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2021 Acta scientiarum polonorum. Technologia alimentaria other

Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils.

BACKGROUND: The bio-preservation of food products using various natural ingredients and metabolites from various types of beneficial microorganisms released during targeted ferment... Read full abstract on PubMed →

PMID: 33449515 DOI: 10.17306/J.AFS.0872

2021 gc ms

Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS

ABSTRACT In this study the volatile composition of six samples of dark chocolates varying in the cocoa roasting time (30.5, 34.5 and 38.5 min) and geographical origin (Ecuador and... Read full abstract on PubMed →

PMID: doi:10.1080/19476337.2020.1860137 DOI: 10.1080/19476337.2020.1860137

2021 National Nutrition and Food Technology Research Institute gc ms

Yeast-Lactobacillus Co-Cultures as in situ Ethanol Producers for Flavor Ester Synthesis using Lipase in Fermented Milks

Background and objective: Nowadays, novel biotechnological methods are preferred for flavoring productions since traditional methods include disadvantages. The aim of this study wa... Read full abstract on PubMed →

PMID: doi:10.22037/afb.v8i2.30873 DOI: 10.22037/afb.v8i2.30873

2021 'Elsevier BV' aroma analysis

Specific metagenomic asset drives the spontaneous fermentation of Italian sausages

07 January 2022 AperTO - Archivio Istituzionale Open Access dell'Università di Torino Original Citation: Specific metagenomic asset drives the spontaneous fermentation of Italian s... Read full abstract on PubMed →

PMID: doi:10.1016/j.foodres.2021.110379 DOI: 10.1016/j.foodres.2021.110379

2021 gc ms

Structural changes of lignin-carbohydrate complexes (LCCs) from Chinese quince fruits during the sequential fractionation of pectic and hemicellulosic polysaccharides.

Chinese quince (Chaenomeles sinensis) fruits offer a potential source of pectin and hemicellulose. However, the existence of lignin-carbohydrate complexes (LCCs) can negatively imp... Read full abstract on PubMed →

PMID: 34673104 DOI: 10.1016/j.ijbiomac.2021.10.085

2021 Molecules (Basel, Switzerland) gc ms

Structural Changes in Milled Wood Lignin (MWL) of Chinese Quince (Chaenomeles sinensis) Fruit Subjected to Subcritical Water Treatment.

Subcritical water treatment has received considerable attention due to its cost effectiveness and environmentally friendly properties. In this investigation, Chinese quince fruits... Read full abstract on PubMed →

PMID: 33451119 DOI: 10.3390/molecules26020398 Full text on PMC

2021 gc ms

Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS

Grapes (Vitis vinifera L.) are consumed all over the world either directly (table grape) or processed (wine) (Chung et al., 1993; Wu et al., 2016). A large group of volatile organi... Read full abstract on PubMed →

PMID: doi:10.1590/fst.54320 DOI: 10.1590/FST.54320

2021 Journal of food science pharmacology

Comparison of phytochemical profiles, antioxidant and antiproliferative activities in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits.

Here, we examined the phytochemical profiles, antioxidant activity (AA), and antiproliferative activity (APA) of four Chinese bayberry (Myrica rubra Sieb. et Zucc.) pulp extracts.... Read full abstract on PubMed →

PMID: 34549442 DOI: 10.1111/1750-3841.15899

2021 sensory panel

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins.

Loin sections (m. <i>Longissimus lumborum</i>) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand co... Read full abstract on PubMed →

PMID: 34065362 DOI: 10.3390/foods10051143 Full text on PMC

2021 aroma analysis

Volatile Compounds in Pulses: A Review.

The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contrib... Read full abstract on PubMed →

PMID: 34945691 DOI: 10.3390/foods10123140 Full text on PMC

2021 Animal : an international journal of animal bioscience other

Soybean oligosaccharides attenuate odour compounds in excreta by modulating the caecal microbiota in broilers.

Abatement of odour emissions in poultry production is important to ensure the quality and safety in the poultry industry as well as for the benefit of the environment. This study w... Read full abstract on PubMed →

PMID: 33573977 DOI: 10.1016/j.animal.2020.100159

2021 Food chemistry gc ms

Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.

Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios. However, the performance of each enantiomer, including aroma characteristics, aroma in... Read full abstract on PubMed →

PMID: 34329877 DOI: 10.1016/j.foodchem.2021.130615

2021 Scientific reports gc ms

Multidisciplinary analysis of Italian Alpine wildflower honey reveals criticalities, diversity and value.

Wildflower honeys produced in mountain grasslands are an expression of the biodiversity of these fragile habitats. Despite its importance, the botanical origin of honey is often de... Read full abstract on PubMed →

PMID: 34588574 DOI: 10.1038/s41598-021-98876-y Full text on PMC

2021 gc ms

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis.

Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds... Read full abstract on PubMed →

PMID: 34500614 DOI: 10.3390/molecules26175181 Full text on PMC

2021 Journal of dairy science aeda

The key aroma compounds and sensory characteristics of commercial Cheddar cheeses.

To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity and from different countries, the flavor components of 25 imported commer... Read full abstract on PubMed →

PMID: 33814151 DOI: 10.3168/jds.2020-19992

2021 Journal of dairy science other

Consumer perception of smoked Cheddar cheese.

Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked... Read full abstract on PubMed →

PMID: 33309346 DOI: 10.3168/jds.2020-18711

2021 aeda

Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS.

The current study applied both GC-MS and GC-IMS for characterizing the volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that the... Read full abstract on PubMed →

PMID: 33648211 DOI: 10.1016/j.foodres.2020.109975

2021 Food chemistry aroma analysis

Investigating the factors that influence the aroma profile of Apium graveolens: A review.

Celery (Apium graveolens) is a regularly consumed vegetable, providing strong, distinct flavours to dishes as well as health benefits. Constituents of the aroma profile of celery i... Read full abstract on PubMed →

PMID: 33310252 DOI: 10.1016/j.foodchem.2020.128673

2021 International journal of molecular sciences sensory panel

Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes.

Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour. Previous investigations identified the aroma... Read full abstract on PubMed →

PMID: 34948363 DOI: 10.3390/ijms222413561 Full text on PMC

2021 Food chemistry other

Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower.

Cauliflowers are generally associated with healthy diets due to their positive impact on health. This research aims to evaluate the effects of cooking processes (boiling, steaming... Read full abstract on PubMed →

PMID: 32889204 DOI: 10.1016/j.foodchem.2020.127901

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.