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.
2021
Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica
gc ms
The volatile oil of Curcumae Rhizoma has many active components,which are the key to the quality of Curcumae Rhizoma. Exploring the difference between volatile oil of different kin...
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2021
other
Specific mate communication and recognition underlies reproduction and hence speciation. Mate communication evolves during adaptation to ecological niches and makes use of social s...
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2021
Frontiers in nutrition
other
Essential oils (EOs) from citrus fruits are excellent aromatic resources that are used in food, cosmetics, perfume, and cleaning products. EOs extracted from four citrus varieties,...
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2021
Molecules (Basel, Switzerland)
gc ms
Cold-pressed plant oils are of high interest to consumers due to their unique and interesting flavors. As they are usually only pressed at low temperatures and filtered, without fu...
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2021
gc ms
<i>Zingiber striolatum</i> Diels (<i>Z. striolatum</i>), a widely popular vegetable in China, is famous for its medicinal and nutritional values. However, the anti-inflammatory eff...
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2021
aroma analysis
The volatile profiles of 51 samples from 12 monofloral-labelled Portuguese honey types were assessed. Honeys of bell heather, carob tree, chestnut, eucalyptus, incense, lavender, o...
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2021
sensory panel
The objective of this study was to develop antifungal fragrant brown rice using the vapour phase of <i>Michelia alba</i> oil and to understand the effects of fragrant brown rice on...
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2021
other
<h4>Background</h4>The essential oils possess both antimicrobial and anti-inflammatory effects, therefore they can provide an effective treatment against infections. Essential oils...
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2021
other
The total volume of world production of essential oil products reaches 250 thousand tons per year, which use up to 300 species of cultivated plants and wild-growing volatile-oil-be...
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2021
gc ms
Flavoring agents are added to cigarettes to improve taste. There are mostly permitted food additives, but some of them are restricted for use in food, cosmetics, and toys, since th...
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PMID: 33919504
DOI: 10.3390/toxics9040087
Full text on PMC
2021
other
Lauraceae species are widely represented in the Amazon, presenting a significant essential oil yield, large chemical variability, various biological applications, and high economic...
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2021
gc ms
<i>Lippia alba</i> (Mill.) N. E. Br. (Verbenaceae) is an aromatic shrub whose essential oils have stood out as a promising source for application in several industrial fields. In t...
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2021
Natural product research
other
A volatile alkaloid quinoline-4-carbonitrile (QCN) was isolated from the floral extract of Quisqualis indica. Major compounds were trans-linalool oxide (1.0, 4.5%), methyl benzoate...
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2021
Food chemistry
aeda
The aroma changes in instant white tea resulting from β-glucosidase treatment was investigated by quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-...
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2021
other
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on t...
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2021
Food chemistry
aeda
For the urgent need for fermentation control and product quality improvement of Pu-erh tea, gas chromatography-mass spectrometry and odor activity value (OAV) were used to comprehe...
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2021
Tree physiology
gc ms
The mountain birch [Betula pubescens var. pumila (L.)] forest in the Subarctic is periodically exposed to insect outbreaks, which are expected to intensify due to climate change. T...
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2021
gc ms
Storage pests pose a great threat to global food security. Here, we found that the essential oil (EO) extracted from <i>E. densa</i> possesses obvious effects against the insects t...
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PMID: 34681355
DOI: 10.3390/foods10102304
Full text on PMC
2021
gc ms
Flavor, bioactivity, and commercial value are different in various kinds of tea. To improve the aroma and quality of Baihaoyinzhen white tea (BHYZ), different BHYZ was prepared by...
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2021
aeda
Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatog...
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PMID: 34681481
DOI: 10.3390/foods10102430
Full text on PMC
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.