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 and chemical toxicology : an international journal published for the British Industrial Biological Research Association
other
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a program for the re-evaluation of the safety of over 250 natural flavor complexes (N...
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2023
other
Yield, disease tolerance, and climate adaptation are important traits in grapevine genetic breeding programs. Selection for these characteristics cause unpredictable changes in pri...
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2023
Springer Science
gc ms
The aim of this study was to investigate the changes in the formation of biogenic amines and free fatty acids occurring during the manufacturing process of a traditional dry-cured...
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2023
other
Despite being considered fragile and fastidious, <i>Campylobacter jejuni</i> is the most prevalent cause of foodborne bacterial gastroenteritis, and chicken meat is considered the...
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2023
Journal of the science of food and agriculture
other
BACKGROUND: The present study aimed to assess the impact of a starch/gelatine coating containing cinnamon oil on selected quality attributes and redox status in strawberry fruit st...
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2023
Critical reviews in food science and nutrition
other
Meat and meat products are highly susceptible to the growth of micro-organism and foodborne pathogens that leads to severe economic loss and health hazards. High consumption and a...
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2023
aeda
<i>Actinidia arguta</i> wine is a low-alcoholic beverage brewed from <i>A. arguta</i> with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, col...
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PMID: 37761054
DOI: 10.3390/foods12183345
Full text on PMC
2023
gc ms
The fermentation process and composition of volatile compounds play a crucial role in the production of Huaniu apple cider. This study aimed to optimize the fermentation conditions...
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2023
Analytical and bioanalytical chemistry
sensory panel
The evaluation of aroma properties of beverages, both analytically as well as with human sensory studies, is a challenging task and most often related to time- and cost-intensive a...
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2023
International journal of molecular sciences
aroma analysis
Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis...
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PMID: 37446410
DOI: 10.3390/ijms241311232
Full text on PMC
2023
other
Society and consumers are increasingly concerned about food safety and the sustainability of food production systems. A significant amount of by-products and discards are generated...
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PMID: 37238782
DOI: 10.3390/foods12101965
Full text on PMC
2023
other
Fats contribute majorly to food flavour, mouthfeel, palatability, texture, and aroma. Though solid fats are used for food formulation due to the processing benefits over oils, thei...
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2023
other
Effects of major ingredients (grape syrup, milk powder, and walnut paste) levels on physiochemical, rheological, and sensory attributes of walnut spread, <i>Food Science & Nutritio...
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PMID: 37457199
DOI: 10.1002/fsn3.3107
Full text on PMC
2023
other
Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of ac...
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2023
Journal of agricultural and food chemistry
other
Because food flavor is perceived through a combination of odor and taste, an analytical method that covers both dimensions would be very beneficial for mapping the consistent produ...
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2023
Anais da Academia Brasileira de Ciencias
other
Coffee, one of the most produced and consumed beverage in the world, has a range of variability in its quality. The aim of this work was to evaluate the consumer capacity to percei...
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2023
Centro de Monitoramento Ambiental e Manejo do Fogo (CeMAF) / Universidade Federal do Tocantins (UFT)
gc ms
The neem tree (Azadirachta indica A. Juss) is known for its therapeutic, pesticide, fertilizer and pharmacological properties. Due to these attributes, this tree has economic poten...
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2023
aeda
Sodium chloride (NaCl), as a eustressor, can trigger relevant pathways to cause plants to produce a series of metabolites, thus improving the quality of crops to a certain extent....
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PMID: 36613420
DOI: 10.3390/foods12010204
Full text on PMC
2023
Elsevier
other
The pineapple has long been described as the most delicious of fruits. At the same time, however, the English philosopher John Locke once famously argued that it was impossible to...
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2023
pharmacology
The wine industry generates large quantities of by-products each year. Therefore, this work aimed to isolate and evaluate the oil and protein fractions of Japanese quince (<i>Chaen...
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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.