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.
2020
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
sensory panel
Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The aim of this study was to compare physicochemical and sensory paramete...
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2020
other
Cordyceps militaris chicken soup has always been one of the most popular Chinese‐style soups due to its high nutritional value and special flavour. In the present work, C. militari...
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2020
Pakistan journal of pharmaceutical sciences
other
We established a mouse model of allergic asthma by sensitizing with chicken ovalbumin. The volatile oils and decoctions from raw, wine- and vinegar-steamed Schisandra chinensis fru...
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2020
other
Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products result...
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2020
gc ms
SUMMARY Research background Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemica...
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2020
Journal of the science of food and agriculture
aeda
BACKGROUND: Scion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of rootstock on wine volatile composition,...
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2020
Critical reviews in food science and nutrition
other
For a long time, food microbiota has been studied using traditional microbiological techniques. With the arrival of molecular or culture-independent techniques, a strong understand...
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2020
Environmental microbiology
aroma analysis
Assembly of microbial communities is shaped by various physical and chemical factors deriving from their environment, including other microbes inhabiting the certain niche. In addi...
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2020
Journal of agricultural and food chemistry
other
For the accurate quantitation of kokumi-enhancing and bitter-tasting octadecadien-12-ynoic and octadecadienoic acids in chanterelles (Cantharellus cibarius Fr.), a sensitive ultra-...
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2020
other
Carnosine (β-alanyl-l-histidine) and anserine (β-alanyl-3-methyl-l-histidine) are abundant peptides in the nervous system and skeletal muscle of many vertebrates. Many <i>in vitro<...
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2020
Molecules (Basel, Switzerland)
gc ms
Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microex...
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2020
Bioresource technology
other
In order to enable rapid disposal and proper preservation of discarded vegetable for waste valorization, ensiling was employed to preserve cauliflower leaves for 30 days at differe...
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2020
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
other
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a program for the re-evaluation of the safety of over 250 natural flavor complexes (N...
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2020
Molecules
gc ms
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation proces...
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2020
aroma analysis
Making wines from tropical fruits with pleasant sensory characteristics has gradually gained potential as a new product within the beverages market. In this study, the ability to f...
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2020
International journal of molecular sciences
gc ms
Citrullination is a post-translational modification (PTM) in which positively charged peptidyl-arginine is converted into neutral peptidyl-citrulline by peptidylarginine deiminase...
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PMID: 32290104
DOI: 10.3390/ijms21072634
Full text on PMC
2020
Scientific reports
other
Carrot (Daucus carota L.), which is one of the 10 most important vegetable crops worldwide, is an edible root vegetable desired for its taste as well as its medicinal uses. However...
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2020
gc ms
Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted...
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PMID: 33147689
DOI: 10.3390/foods9111586
Full text on PMC
2020
Journal of the science of food and agriculture
gc ms
BACKGROUND: Honey has a very important commercial value for producers as a natural product. Honey aroma is formed from the contributions of several volatile compounds, which are in...
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PMID: 31901138
DOI: 10.1002/jsfa.10244
Full text on PMC
2020
'MDPI AG'
other
The increased use of concentrates to reduce pasture as a feed source in productive systems
like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclus...
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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.