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.
2023
Food research international (Ottawa, Ont.)
aroma analysis
As plant growth regulators, gibberellic acid (GA3) and CPPU [forchlorfenuron, N-(2-chloro-4-pyridinyl)-N-phenylurea] are widely used in the production of table grapes. However, how...
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2023
Frontiers in plant science
gc ms
Volatile compounds including terpenes, aldehyde, phenol, and alcohol are significantly contributed floral and fruity aromas to the Muscat variety. 'Ruidu Hongyu' grapevine is one o...
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2023
Food research international (Ottawa, Ont.)
gc ms
Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content...
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2023
other
Woody biomass comprising cellulose, hemicellulose, and lignin has been the focus of considerable attention as an alternative energy source to fossil fuel for various applications....
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PMID: 37323436
DOI: 10.1039/d3ra02486e
Full text on PMC
2023
Food chemistry: X
gc ms
Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession...
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2023
Foods (Basel, Switzerland)
aroma analysis
In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and v...
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PMID: 37893649
DOI: 10.3390/foods12203753
Full text on PMC
2023
Food research international (Ottawa, Ont.)
aeda
Over-fired drying, a crucial process in the production of Lu'an Guapian (LAGP) tea, greatly enriches the tea's aroma. In this study, the aroma compounds of LAGP tea processed throu...
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2023
other
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. T...
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2023
sensory panel
Sensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions. The se...
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PMID: 38137193
DOI: 10.3390/foods12244389
Full text on PMC
2023
Food chemistry
other
3-Chloro-1,2-propanediol (3-MCPD) and its fatty acid esters (FE) are present as contaminants in different processed foods. Based on the available toxicological data the potential r...
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2023
Angewandte Chemie (International ed. in English)
other
As a conjugated and unsymmetric building block composed of an electron-poor seven-membered sp2 carbon ring and an electron-rich five-membered carbon ring, azulene and its derivativ...
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2023
Plants (Basel, Switzerland)
gc ms
Oregano (Origanum vulgare, Lamiaceae plant family) is a well-known aromatic herb with great commercial value, thoroughly utilized by food and pharmaceutical industries. The present...
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2023
Food research international (Ottawa, Ont.)
sensory panel
Fresh walnuts have a high water content and are susceptible to decay, and controlling fungal contamination during storage is vital to walnut marketing. In this research, the domina...
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2023
sensory panel
In recent years, intensified Qu (IQ) has been gradually applied to brewing in order to improve the aroma of Huangjiu (Chinese rice wine). In this study, <i>Saccharomyces cerevisiae...
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PMID: 37509766
DOI: 10.3390/foods12142674
Full text on PMC
2023
Amino acids
other
Brain stroke is a major cause of being bedridden for elderly people, and preventing stroke is important for maintaining quality of life (QOL). Acrolein is a highly reactive aldehyd...
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2023
Chemosphere
gc ms
A nontargeted broad-spectrum analysis method for unknown volatile and semivolatile substances in toys was established by gas chromatography-Orbitrap high-resolution mass spectromet...
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2023
Foods (Basel, Switzerland)
other
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermen...
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PMID: 37569161
DOI: 10.3390/foods12152892
Full text on PMC
2023
Food research international (Ottawa, Ont.)
other
In the study, the physical characteristics, nutritional composition, mineral elements, volatile substances, and serum biochemistry of common carp (Cyprinus carpio) after rearing fo...
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2023
Chemosphere
other
Assessing the impact of human exposure to environmental toxicants is often crucial to biomonitoring the exposed dose. In this work, we report a novel fast urinary metabolites extra...
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2023
Plants (Basel, Switzerland)
gc ms
The herb of Trigonella caerulea (Fabaceae), commonly known as blue fenugreek, is used for the production of traditional cheese and bread varieties in the Alpine region. Despite its...
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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.