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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2019 Food chemistry gc ms

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects.

Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grap... Read full abstract on PubMed →

PMID: 30583384 DOI: 10.1016/j.foodchem.2018.10.134

2019 Food chemistry other

Cellular evaluation of the antioxidant activity of U.S. Pecans [Carya illinoinensis (Wangenh.) K. Koch].

Clinical trials show an inverse relationship between the consumption of antioxidant-rich tree nuts and the development of chronic diseases. This study examined antioxidant efficacy... Read full abstract on PubMed →

PMID: 31151642 DOI: 10.1016/j.foodchem.2019.04.103

2019 Journal of food science gc ms

Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.

The evolution of volatile aldehydes and the conversion of oxygenated ityβ-unsaturated aldehydes (OαβUAs) into furans were compared in four vegetable oils (soybean oil, olive oil [O... Read full abstract on PubMed →

PMID: 31206695 DOI: 10.1111/1750-3841.14659

2019 gc ms

The aroma of La Mancha Chelva wines: Chemical and sensory characterization.

The aim of this study is the chemical and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the iso... Read full abstract on PubMed →

PMID: 30884641 DOI: 10.1016/j.foodres.2019.01.049

2019 The Laryngoscope other

Effectiveness of olfactory training on different severities of posttraumatic loss of smell.

OBJECTIVE/HYPOTHESIS: A common, lasting condition from traumatic brain injury is impairment to smell. In patients with olfactory impairment, recent meta-analyses have demonstrated... Read full abstract on PubMed →

PMID: 30848489 DOI: 10.1002/lary.27832

2019 Ecotoxicology and environmental safety gc ms

Review of the analysis of insecticide residues and their levels in different matrices in Ghana.

This review reports on how Ghanaian scientists analyse insecticide residues in various matrices in their laboratories as well as the levels of insecticides found in Ghana. It cover... Read full abstract on PubMed →

PMID: 30616153 DOI: 10.1016/j.ecoenv.2018.12.049

2019 Journal of food science pharmacology

Phenolic Profiles, Antioxidant and Antimicrobial Activities of Pawpaw Pulp (Asimina triloba [L.] Dunal) at Different Ripening Stages.

In this study, the phenolic components, as well as the antioxidant and antimicrobial activities, of the ripe and unripe fruit of pawpaw (Asimina triloba [L.] Dunal) extracted using... Read full abstract on PubMed →

PMID: 30557901 DOI: 10.1111/1750-3841.14414

2019 Circulation other

Meta-Analysis of Randomized Controlled Trials of Red Meat Consumption in Comparison With Various Comparison Diets on Cardiovascular Risk Factors.

BACKGROUND: Findings among randomized controlled trials evaluating the effect of red meat on cardiovascular disease risk factors are inconsistent. We provide an updated meta-analys... Read full abstract on PubMed →

PMID: 30958719 DOI: 10.1161/CIRCULATIONAHA.118.035225

2019 Food chemistry gc ms

Analysis of multiclass pesticides in dried fruits using QuEChERS-gas chromatography tandem mass spectrometry.

In this work, three versions of the QuEChERS method (original, AOAC 2007.01 and CEN 15662) were evaluated for the extraction of 38 multiclass pesticides from a mixture of five drie... Read full abstract on PubMed →

PMID: 31253315 DOI: 10.1016/j.foodchem.2019.124961

2019 Journal of chromatography. B, Analytical technologies in the biomedical and life sciences gc ms

Evaluation of furanocoumarins from seeds of the wild parsnip (Pastinaca sativa L. s.l.).

Although the wild parsnip (Pastinaca sativa L. s.l.) fruits are known to contain linear and angular furanocoumarins, the individual components of the seeds have not been fully iden... Read full abstract on PubMed →

PMID: 30562630 DOI: 10.1016/j.jchromb.2018.12.012

2019 Food research international (Ottawa, Ont.) aroma analysis

HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interest.

Water celery (Apium nodiflorum) is a wild plant traditionally harvested in some Mediterranean areas for being consumed raw. Despite its appreciated organoleptic properties, the aro... Read full abstract on PubMed →

PMID: 31108807 DOI: 10.1016/j.foodres.2018.12.054

2019 Journal of dairy science gc ms

Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract.

Undesired browning of Parmesan cheese can occur during the latter period of ripening and cold storage despite the relative absence of reducing sugars and high temperatures typicall... Read full abstract on PubMed →

PMID: 30415846 DOI: 10.3168/jds.2018-15042

2019 Journal of food science sensory panel

Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese.

Evaluating sensory properties of spicy foods can be challenging due to how quickly individuals experience fatigue. Analytical methods, such as HPLC quantification of capsaicin, are... Read full abstract on PubMed →

PMID: 31042820 DOI: 10.1111/1750-3841.14604

2019 other

Isolation and Characterization of a Novel Sialoglycopeptide Promoting Osteogenesis from Gadus morhua Eggs.

Gadus morhua eggs contain several nutrients, including polyunsaturated fatty acids, lecithin and glycoproteins. A novel sialoglycopeptide from the eggs of G. morhua (... Read full abstract on PubMed →

PMID: 31906039 DOI: 10.3390/molecules25010156 Full text on PMC

2019 gc ms

Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin.

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOF-MS) was combined with conventional mono-dimensional GC-MS to differentiate Croat... Read full abstract on PubMed →

PMID: 30174064 DOI: 10.1016/j.foodchem.2018.07.133

2019 Environmental monitoring and assessment gc ms

Dissipation and decontamination behavior of pre-mix formulation of tebuconazole and rifloxystrobin fungicides in okra.

The present study was done to assess the dissipation behavior, decontamination, and half-life time of ready-mix formulation of trifloxystrobin (25% w/w) and tebuconazole (50% w/w)... Read full abstract on PubMed →

PMID: 31502086 DOI: 10.1007/s10661-019-7790-8

2019 Microbes and environments gc ms

Microbial Diversity in Decaying Oil Palm Empty Fruit Bunches (OPEFB) and Isolation of Lignin-degrading Bacteria from a Tropical Environment.

Oil palm empty fruit bunches (OPEFB) are the most abundant, inexpensive, and environmentally friendly lignocellulosic biomass in Malaysia. Investigations on the microbial diversity... Read full abstract on PubMed →

PMID: 31019143 DOI: 10.1264/jsme2.ME18117 Full text on PMC

2019 sensory panel

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.

Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. G... Read full abstract on PubMed →

PMID: 31546650 DOI: 10.3390/foods8100431 Full text on PMC

2019 gc ms

Perbandingan Komponen Aktif Minyak Atsiri dari Daging Buah Pala Kering Cabinet Dryer Melalui Metode Distilasi Air dan Air-Uap

The demand for essential oils has increased recently due to the growing of parfume, cosmetic, pharacentical, food and beverage, natural flavourings, medicines, aroma therapy, as we... Read full abstract on PubMed →

PMID: doi:10.30598/jagritekno.2019.8.1.8 DOI: 10.30598/jagritekno.2019.8.1.8

2019 Food chemistry aroma analysis

Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry.

Aroma properties of spices are related to the volatile organic compounds (VOCs) present, which can provide distinct analytical signatures. The aim of the study was to examine simil... Read full abstract on PubMed →

PMID: 30236683 DOI: 10.1016/j.foodchem.2018.07.021

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.