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

Read the paper Explore the interactive Flavor Map

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

2023 aeda

Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis.

Most previous studies on volatile compounds in soy sauce were performed by gas chromatography-mass spectrometry (GC-MS). In this study, the volatile compounds of high-salt liquid-s... Read full abstract on PubMed →

PMID: 37003053 DOI: 10.1016/j.foodchem.2023.135995

2023 aroma analysis

Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to Malaysian fish sauce flavour.

The fermentation of Malaysian fish sauce (budu) varies from one to twelve months depending on the producer, resulting in inconsistent quality. The microbiota, their predicted metab... Read full abstract on PubMed →

PMID: 37437500 DOI: 10.1016/j.foodchem.2023.136568

2023 sensory panel

Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP).

Studies on the atmospheric pressure cold plasma (ACP) exposure of meat and meat products mainly determine microbial inactivation, lipid oxidation, and meat color. Some studies incl... Read full abstract on PubMed →

PMID: 37685227 DOI: 10.3390/foods12173295 Full text on PMC

2023 sensory panel

Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis.

The purpose of this study was to check the applicability of seawater as a natural curing agent by analyzing the difference it causes in the flavor of dry-aged bacon. Pork belly was... Read full abstract on PubMed →

PMID: 37238794 DOI: 10.3390/foods12101974 Full text on PMC

2023 other

Effects of Lavender Essential Oil Inhalation on the Welfare and Meat Quality of Fattening Heavy Pigs Intended for Parma Ham Production

We assessed the effects of inhalation administration of lavender essential oil (LEO) either once (L1) or twice (L2) a day on animal welfare indicators, carcass and meat quality of... Read full abstract on PubMed →

PMID: doi:10.3390/ani13182967 DOI: 10.3390/ani13182967

2023 other

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal.

Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate t... Read full abstract on PubMed →

PMID: 38231852 DOI: 10.3390/foods12234346 Full text on PMC

2023 Meat science aroma analysis

Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts.

This study evaluated the effects of in-the-bag dry-ageing (BDA) (21 and 42 d) on meat quality, palatability, and volatile compounds of clod heart, brisket, and flat iron cuts from... Read full abstract on PubMed →

PMID: 37172551 DOI: 10.1016/j.meatsci.2023.109219

2022 PLoS ONE other

Mining transcriptomic data to identify Saccharomyces cerevisiae signatures related to improved and repressed ethanol production under fermentation

Saccharomyces cerevisiae is known for its outstanding ability to produce ethanol in industry. Underlying the dynamics of gene expression in S. cerevisiae in response to fermentatio... Read full abstract on PubMed →

PMID: 35881609 DOI: journal.pone.0259476

2022 Frontiers in Veterinary Science other

Effect of different dietary inclusion levels of whole plant green tomato (Physalis philadelphica) silage on nutrient intake and digestibility, and in vitro rumen fermentation kinetics in sheep

< 0.05). Overall, the addition of GT at 100 or 200 g/kg DM in sheep diets negatively affects nutrient digestibility and N balance, so their dietary inclusion is not recommended. Read full abstract on PubMed →

PMID: 36311670 DOI: fvets.2022.980619

2022 Plants sensory panel

Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees

In inland areas of Portugal and some regions of the Mediterranean basin, olive production is based on traditional olive groves, with low intensification, local cultivars, aged plan... Read full abstract on PubMed →

PMID: 35161238 DOI: plants11030257

2022 AMB Express other

A systematic study of the production of Monacolin K by solid state fermentation of Monascus ruber

. Read full abstract on PubMed →

PMID: 35239075 DOI: s13568-022-01368-z

2022 Scientific Reports other

Effect of ligninolytic axenic and coculture white-rot fungi on rice straw chemical composition and in vitro fermentation characteristics

The study sought to investigate the potentials of axenic cultures of Pleurotus ostreatus, Phanerochaete chrysosporium and their coculture (P. chrysosporium and P. ostreatus) to bre... Read full abstract on PubMed →

PMID: 35064211 DOI: s41598-022-05107-z

2022 Food Technology and Biotechnology pharmacology

Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fiber Cookie Production

Research background: By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and en... Read full abstract on PubMed →

PMID: 36320349 DOI: ftb.60.03.22.7474

2022 Microbiology Spectrum other

Diurnal Variation of Epiphytic Microbiota: an Unignorable Factor Affecting the Anaerobic Fermentation Characteristics of Sorghum-Sudangrass Hybrid Silage

Ensiling is a way to preserve wet biomass for animal and bioenergy production worldwide. The fermentation quality of silage is largely dependent on the epiphytic microbiota of the... Read full abstract on PubMed →

PMID: 36519845 DOI: spectrum.03404-22

2022 Frontiers in Nutrition pharmacology

Matcha green tea targets the gut–liver axis to alleviate obesity and metabolic disorders induced by a high-fat diet

Obesity induced by a high-fat diet (HFD) is an increasing global health problem, leading to many metabolic syndromes. As the emerging food additive rich in tea polyphenols, theanin... Read full abstract on PubMed →

PMID: 35978960 DOI: fnut.2022.931060

2022 Biosensors other

Detection of Pb2+ in Tea Using Aptamer Labeled with AIEgen Nanospheres Based on MOFs Sensors

within the detection range. This study provides new insights into monitoring food and agriculture-related pollutants based on fluorescent biosensors. Read full abstract on PubMed →

PMID: 36140130 DOI: bios12090745

2022 Animals other

Replacing the Concentrate Feed Mixture with Moringa oleifera Leaves Silage and Chlorella vulgaris Microalgae Mixture in Diets of Damascus Goats: Lactation Performance, Nutrient Utilization, and Ruminal Fermentation

Exploring suitable alternatives for high-cost concentrate feeds is a critical factor for successful livestock production. The present experiment aimed to evaluate the dietary inclu... Read full abstract on PubMed →

PMID: 35739926 DOI: ani12121589

2022 Animals pharmacology

Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef... Read full abstract on PubMed →

PMID: 35804544 DOI: ani12131646

2022 Animals other

The Impact of Enhancing Diet Quality or Dietary Supplementation of Flavor and Multi-Enzymes on Primiparous Lactating Sows

This study was aimed to explore how a high-quality diet or a flavor plus multi-enzyme diet affects the feed intake, nutrient digestibility and antioxidation capacity of lactating s... Read full abstract on PubMed →

PMID: 35739830 DOI: ani12121493

2022 Scientific Reports other

Rapid assembly of colorless antimicrobial and anti-odor coatings from polyphenols and silver

The development of antimicrobial fabrics and textiles that can sustainably inhibit a broad spectrum of microbes is crucial for protecting against pathogens in various environments.... Read full abstract on PubMed →

PMID: 35136104 DOI: s41598-022-05553-9

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.