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

2015 Analytical and bioanalytical chemistry gc ms

Enantiodifferentiation of 3-sec-butyl-2-methoxypyrazine in different species using multidimensional and comprehensive two-dimensional gas chromatographic approaches.

With respect to the current hypothesis that natural amino acids may serve as starting material for the biosynthesis of alkyl-methoxypyrazines, the enantiomeric distribution of the... Read full abstract on PubMed →

PMID: 25146352 DOI: 10.1007/s00216-014-8061-8

2015 Università di Foggia other

Production of health rice-based drink: use of ultrasound-attenuated lactic acid bacteria and yeasts

Abstract “Production of health rice-based drink: use of ultrasound-attenuated lactic acid bacteria and yeasts” The main goal of this PhD thesis was the optimization of a flow-cha... Read full abstract on PubMed →

PMID: doi:10.14274/unifg/fair/337546 DOI: 10.14274/unifg/fair/337546

2015 Yeast (Chichester, England) aroma analysis

Aroma formation by immobilized yeast cells in fermentation processes.

Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and... Read full abstract on PubMed →

PMID: 25267117 DOI: 10.1002/yea.3042

2015 Journal of Food Research gc ms

Determination of the chemical composition of tea by chromatographic methods: a review

Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried... Read full abstract on PubMed →

PMID: doi:10.5539/jfr.v4n3p56 DOI: 10.5539/jfr.v4n3p56

2015 Journal of agricultural and food chemistry gc ms

Effects of Aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste (doenjang).

The volatile components of rice-koji doenjang produced in association with various Aspergillus species (A. oryzae, A. sojae, and A. kawachii) during 8 weeks of fermentation were co... Read full abstract on PubMed →

PMID: 25590895 DOI: 10.1021/jf5056002

2015 aroma analysis

Yeast strains as potential aroma enhancers in dry fermented sausages

Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma. In particular, a reducti... Read full abstract on PubMed →

PMID: doi:10.1016/j.ijfoodmicro.2015.02.028 DOI: 10.1016/j.ijfoodmicro.2015.02.028

2015 pharmacology

Study of plants traditionally used in public and animal health management in Seharti Samre District, Southern Tigray, Ethiopia.

<h4>Background</h4>In Ethiopia, medicinal plants have continued to play vital role in fulfilling human and livestock healthcare needs of different communities. However, these valua... Read full abstract on PubMed →

PMID: 25889411 DOI: 10.1186/s13002-015-0015-5 Full text on PMC

2015 other

Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris.

Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Sola... Read full abstract on PubMed →

PMID: doi:10.3390/molecules201219791 DOI: 10.3390/molecules201219791

2015 Food science and technology international = Ciencia y tecnologia de los alimentos internacional other

Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms.

Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with L... Read full abstract on PubMed →

PMID: 24464238 DOI: 10.1177/1082013213518936

2015 Molecules aroma analysis

Correlating wine quality indicators to chemical and sensory measurements.

Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality prox... Read full abstract on PubMed →

PMID: doi:10.3390/molecules20058453 DOI: 10.3390/molecules20058453

2015 Journal of food science aroma analysis

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formatio... Read full abstract on PubMed →

PMID: 26256665 DOI: 10.1111/1750-3841.12986

2015 European Food Research and Technology other

Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

The aim of this work was to follow the evolution of physicochemical (dry matter, NaCl concentration, pH, water activity), morphological (image analysis) and aromatic (e-nose) chara... Read full abstract on PubMed →

PMID: doi:10.1007/s00217-015-2616-6 DOI: 10.1007/s00217-015-2616-6

2015 Meat science sensory panel

Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.

Brisket, chuck, plate, flank, and round subcutaneous fat trim were used to produce ground beef patties then evaluated for color, lipid oxidation, fatty acid composition, volatile c... Read full abstract on PubMed →

PMID: 25688688 DOI: 10.1016/j.meatsci.2015.01.014

2015 Meat science other

Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics.

We hypothesized that unique ground beef products could be formulated from brisket, flank, and plate primals. Primals were taken from 4 USDA Select carcasses from conventionally pro... Read full abstract on PubMed →

PMID: 25616056 DOI: 10.1016/j.meatsci.2015.01.004

2014 Molecules other

Synthesis and Fungicidal Activity of Novel Chloro-Containing 1-Aryl-3-oxypyrazoles with an Oximino Ester or Oximino Amide Moiety

Six novel chloro-containing 1-aryl-3-oxypyrazoles TMa-TMf with an oximino ester or an oximino amide moiety were prepared by the reaction of 1-aryl-1H-pyrazol-3-ols with benzyl brom... Read full abstract on PubMed →

PMID: 24941339 DOI: molecules19068140

2014 BioMed Research International other

Attachment ofAsaia bogorensisOriginating in Fruit-Flavored Water to Packaging Materials

The objective of this study was to investigate the adhesion of isolated spoilage bacteria to packaging materials used in the food industry. Microorganisms were isolated from commer... Read full abstract on PubMed →

PMID: 25295262 DOI: 514190

2014 The Scientific World JOURNAL pharmacology

Antinociceptive and Anti-Inflammatory Activities ofBridelia retusaMethanolic Fruit Extract in Experimental Animals

Antinociceptive and anti-inflammatory potentials of methanolic extract of Bridelia retusa fruit (BRME) were evaluated against different animal models in rodents. Antinociceptive ef... Read full abstract on PubMed →

PMID: 25506619 DOI: 890151

2014 Acta Crystallographica Section E Structure Reports Online other

Crystal structure ofN-(tert-butoxycarbonyl)phenylalanyldehydroalanine isopropyl ester (Boc–Phe–ΔAla–OiPr)

In the title compound, the de-hydro-dipeptide (Boc-Phe-ΔAla-OiPr, C20H28N2O5), the mol-ecule has a trans conformation of the N-methyl-amide group. The geometry of the de-hydro-alan... Read full abstract on PubMed →

PMID: 25553003 DOI: s1600536814025197

2014 SpringerPlus gc ms

A modified data normalization method for GC-MS-based metabolomics to minimize batch variation

The goal of metabolomics data pre-processing is to eliminate systematic variation, such that biologically-related metabolite signatures are detected by statistical pattern recognit... Read full abstract on PubMed →

PMID: 25184108 DOI: 2193-1801-3-439

2014 Genome Announcements pharmacology

Genome Sequence of Paenibacillus polymyxa Strain CICC 10580, Isolated from the Fruit of Noni ( Morinda citrifolia L.) Grown in the Paracel Islands

Noni is a plant reported to have nutritional and therapeutic properties. Paenibacillus polymyxa CICC 10580 is a strain that was isolated from the fruit of noni and showed comprehen... Read full abstract on PubMed →

PMID: 25169860 DOI: genomea.00854-14

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.