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.
2015
Journal of the American College of Nutrition
other
OBJECTIVE: Egg consumption is often discouraged due to cholesterol content; however, recent studies have not demonstrated a clear adverse influence of eggs on blood lipids. Further...
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2015
other
The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a...
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PMID: 25465548
DOI: 10.3168/jds.2014-8433
Full text on PMC
2015
other
National Oceanic and Atmospheric Administration (NOAA) Method NMFS-NWFSC-59 2004 is currently used to quantitatively analyze seafood for polycyclic aromatic hydrocarbon (PAH) conta...
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PMID: 25873967
DOI: 10.1155/2015/359629
Full text on PMC
2015
Journal of agricultural and food chemistry
gc ms
The derivatization followed by reductive cleavage (DFRC) method is a well-established tool to characterize the lignin composition of plant materials. However, the application of th...
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2015
'IntechOpen'
aeda
Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)Interested in publishing with us? Contact [email protected] d...
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2015
Journal of the science of food and agriculture
gc ms
BACKGROUND: In order to get a potent botanical fungicide for the management of fungal decay of table grapes, an experiment was conducted in which 20 essential oils of higher plants...
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2015
Journal of Food Engineering
sensory panel
Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and
concentration efficiency were determined after one stage of these processes....
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2015
aroma analysis
Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso). Analytical...
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2015
'African Journals Online (AJOL)'
aeda
Purpose: To determine the characteristic aromatic constituents of star anise (Illicium verum Hook. f.) and identify its main aroma compounds for sensory evaluation.Methods: The vol...
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2015
Grasas y Aceites
aroma analysis
The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most r...
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2015
Food chemistry
gc ms
Gas chromatography with mass spectrometry was used to perform a qualitative analysis of the liposoluble flour extract of different types of cereals (bread wheat and spelt) and pseu...
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2015
Lipids
gc ms
In this study, we present the difference in sterol composition of extracted steryl glycosides (SG) hydrolyzed by either enzymatic or acid hydrolysis. SG were analyzed from foods be...
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2015
Revista de biologia tropical
gc ms
Pitnenta is a genus of flowering plants in the Myrtaceae family, which has about 15 species, mostly found in the Caribbean region of the Americas. Commonly used for culinary and me...
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2015
Microbial Cell Factories
other
[Background]
Monoterpenes are important contributors to grape and wine aroma. Moreover, certain monoterpenes have been shown to display health benefits with antimicrobial, anti-...
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2015
SpringerPlus
other
Medium-chain volatile flavour esters are important molecules since they have extensive applications in food, fragrance, cosmetic, paint and coating industries, which determine diff...
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2015
Journal of food science
gc ms
UNLABELLED: This study investigated the effect of 3 factors (floral source, honeybee species, and postcollection processing) that influence the antibacterial activity, free radical...
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2015
aroma analysis
We studied the influence of the IMF content (high - HI\ua0vs. low - LI) and the fatty acid saturation profile on cooked cured pork ham volatiles. LI hams had higher PUFA and lower...
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2015
Journal of the science of food and agriculture
gc ms
BACKGROUND: A detailed study was carried out on Sacha Inchi (Plukenetia volubilis L.) to investigate the mobilization of storage lipids during seed germination. RESULTS: Thin layer...
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2015
gc ms
We developed a chemical analytical procedure for sampling, extracting and determining epidermal skin cortisol concentrations (SCCs) in the harbour porpoise (Phocoena phocoena) usin...
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2015
Journal of chromatography. A
gc ms
Significant speed improvement for instrumental runtime would make GC–MS much more attractive for determination of pesticides and contaminants and as complementary technique to LC–M...
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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.