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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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2015 other

Electronic nose pattern, sensory profile and flavor components of cold stored 'Spring Belle' peaches: Influence of storage temperatures and fruit maturity assessed at harvest by time-resolved reflectance spectroscopy

Electronic nose pattern, sensory profile and flavor components of cold stored ‘Spring Belle’ peaches: influence of storage temperatures and fruit maturity assessed at harvest by ti... Read full abstract on PubMed →

PMID: doi:10.17660/actahortic.2015.1084.92 DOI: 10.17660/actahortic.2015.1084.92
2015 Journal of chromatography. A gc ms

Herbs and spices: characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis.

Herbs and spices are used worldwide as food flavoring, thus determination of their identity, origin, and quality is mandatory for safe human consumption. An analysis strategy based... Read full abstract on PubMed →

PMID: 25541091 DOI: 10.1016/j.chroma.2014.12.007
2015 'Wiley' other

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30

General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a conditio... Read full abstract on PubMed →

PMID: doi:10.2903/j.efsa.2015.4066 DOI: 10.2903/j.efsa.2015.4066

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.