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.
2026
sensory panel
Although plant-based convenience foods have gained significant market share, many are high in fat, salt, and sugar while low in nutrients. The current study aimed to develop a vega...
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PMID: 41683032
DOI: 10.3390/foods15030445
Full text on PMC
2026
other
This study evaluated the technological and sensory effects of incorporating oyster mushroom (<i>Pleurotus ostreatus</i>) powder and sylvinite as strategies to reduce salt content i...
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PMID: 41897736
DOI: 10.3390/foods15061013
Full text on PMC
2026
other
<h4>Background</h4>Citrus components potentially suppress adipogenic differentiation and lipid accumulation, and exhibit anti-inflammatory and antioxidant effects. We hypothesized...
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2026
aroma analysis
This study investigated the impact of drying methods on metabolic profiles of <i>Gomphus luteolus</i>, an edible wild fungi valued for its culinary and nutritional properties but l...
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2026
aeda
This study explores the quality differences between purple-leaf black teas (FoShou, DaYeLong, ZiJuan) and green-leaf black tea (ZhuYeQi) through sensory evaluation, electronic sens...
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2026
gc ms
Aphis gossypii Glover (Hemiptera: Aphididae) poses a major threat to okra cultivation, causing significant yield losses worldwide. This study evaluated the efficacy of the entomopa...
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2026
other
Biologically synthesized reduced graphene oxide nanoparticles (rGO NPs) and Fe₂O₃/rGO nanocomposites (NCs) were evaluated for their effects on growth and phytochemical responses of...
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2026
gc ms
Silver nanoparticles (AgNPs) exhibit strong antimicrobial properties against plant pathogens. However, studies on the application of AgNPs, synthesized using the fungus <i>Trichode...
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2026
gc ms
Nutmeg (<i>Myristica fragrans</i> Houtt.) is widely used for aromatic and medicinal properties, yet adulteration with related species, namely <i>M. argentea</i> compromises quality...
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2026
aroma analysis
Metschnikowia pulcherrima has been studied and applied in winemaking in recent years, but its application in icewine fermentation has rarely been reported. In this study, the toler...
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2026
other
The red prickly pear (<i>Opuntia streptacantha</i>) is a fruit that is distinguished by its sensory properties and high content of bioactive compounds. Its rapid spoilage rate sign...
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PMID: 41596880
DOI: 10.3390/foods15020282
Full text on PMC
2026
pharmacology
This study assessed short-term postharvest changes in morphological, colorimetric, and biochemical traits of <i>Opuntia ficus-indica</i> (nopal) cladodes across four commercial cat...
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2026
sensory panel
We applied a flavoromics approach to understand pear flavor and identify volatiles predictive of specific ortho- and retro-nasally perceived aromas in five New Zealand-grown pear v...
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2026
other
<i>Alicyclobacillus acidoterrestris</i> is an acidothermophilic bacterium considered a significant challenge to the food industry, particularly in the production of fruit juices an...
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2026
aeda
Preliminary tossing, a novel step inserted before conventional oolong processing, was evaluated for its ability to enhance the aromatic compounds of high-flavor oolong tea. But the...
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2026
aroma analysis
<h4>Background</h4>Xinjiang Province possesses several local sheep breeds which are well known for their tender meat, delicious taste, and lack of odor. At present, the microbial c...
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2026
Food chemistry
gc ms
This study aimed to investigate the effects of ultrasonic parameters (time, temperature, power) on the quality of Xinjiang-style stewed mutton (XJSM). Both low-temperature long-tim...
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2026
aeda
<h4>Ethnopharmacological relevance</h4>Mustard, derived from the dried mature seeds of Sinapis alba L (Cruciferae family), is known for its characteristic pungency, primarily attri...
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2026
aroma analysis
Mustard (<i>Brassica juncea</i> L.), rich in vitamins, minerals, and glucosinolates, yields fermented products valued for their distinct flavor and health benefits, particularly ac...
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2026
aroma analysis
The development of plant-based foods with desirable meaty and savory flavors remains challenging due to differences in protein composition and flavor precursors compared with anima...
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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.