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

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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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428 results for "odor threshold" · Clear filters

2020 Journal of agricultural and food chemistry threshold study

Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments.

Twenty key odorants recently identified in raw and roasted ginger were quantitated by means of stable isotope dilution assays, of which six assays were newly developed. Odor activi... Read full abstract on PubMed →

PMID: 33300793 DOI: 10.1021/acs.jafc.0c06733

2020 Journal of agricultural and food chemistry threshold study

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process.

Sensory-guided analysis of the volatile fraction isolated from a freshly prepared green tea beverage (Camellia sinensis; type Jingshan cha) revealed 58 odor-active compounds after... Read full abstract on PubMed →

PMID: 32251584 DOI: 10.1021/acs.jafc.0c01300

2020 Food Research International threshold study

Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality

Thiols are among the compounds that have the greatest impact on the flavor of coffee. Due to their extremely low odor thresholds, they have a significant sensory impact even at ver... Read full abstract on PubMed →

PMID: doi:10.1016/j.foodres.2016.02.008 DOI: 10.1016/j.foodres.2016.02.008

2020 Journal of agricultural and food chemistry threshold study

Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures.

Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of spirit distillation and aging. However, very few stu... Read full abstract on PubMed →

PMID: 32052967 DOI: 10.1021/acs.jafc.9b06656

2020 Nutrients threshold study

Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine.

Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific... Read full abstract on PubMed →

PMID: 32825364 DOI: 10.3390/nu12092522 Full text on PMC

2020 Journal of agricultural and food chemistry threshold study

Analytical and Sensory Characterization of the Stereoisomers of 3-Mercaptocycloalkanones and 3-Mercaptocycloalkanols.

3-Mercaptocycloalkanones and 3-mercaptocycloalkanols (chain lengths C5-C7) were obtained by addition of thioacetic acid to the respective 2-cycloalken-1-ones and subsequent enzyme-... Read full abstract on PubMed →

PMID: 32539383 DOI: 10.1021/acs.jafc.0c03113

2020 Breastfeeding medicine : the official journal of the Academy of Breastfeeding Medicine other

The Calming Effect of Maternal Breast Milk Odor on Term Infant: A Randomized Controlled Trial.

Purpose: This study was carried out to assess the effect of the odor of breast milk and formula milk on reducing the acute pain of newborn infants during the heel-prick blood sampl... Read full abstract on PubMed →

PMID: 33121256 DOI: 10.1089/bfm.2020.0116

2020 threshold study

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis.

The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold t... Read full abstract on PubMed →

PMID: 32429177 DOI: 10.3390/foods9050638 Full text on PMC

2020 Journal of agricultural and food chemistry threshold study

Characterization of the Major Odorants in Cempedak-Differences to Jackfruit.

Screening the volatiles of cempedak [Artocarpus integer (Thunb.) Merr.] pulp for odor-active compounds by aroma extract dilution analysis and gas chromatography (GC)-olfactometry o... Read full abstract on PubMed →

PMID: 31825219 DOI: 10.1021/acs.jafc.9b06564

2020 Journal of agricultural and food chemistry threshold study

Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds.

There are mainly two options for the dealcoholization of beer: evaporation of ethanol by heat treatment, whereby desired aroma-active compounds are also removed, and stopped fermen... Read full abstract on PubMed →

PMID: 32657584 DOI: 10.1021/acs.jafc.0c01907

2020 Analytical and bioanalytical chemistry threshold study

Nosy confirmation: reconstitution of the characteristic odor of softwood via quantitative analysis and human sensory evaluation.

The significance of wood odors beyond flavoring effects for barbecues and wine aged in barrels has recently been under discussion. Wood has an immense influence on our physical and... Read full abstract on PubMed →

PMID: 31925488 DOI: 10.1007/s00216-019-02339-3

2020 Food chemistry aeda

Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana).

The odour-active compounds of feijoa (Acca sellowiana), were isolated by Solvent-Assisted Flavour Evaporation (SAFE). By application of GC-O and the aroma extract dilution analysis... Read full abstract on PubMed →

PMID: 32078992 DOI: 10.1016/j.foodchem.2020.126383

2020 Experimental and clinical psychopharmacology other

Higher olfactory sensitivity to coffee odour in habitual caffeine users.

The present two studies aimed to look at alternative methods of assaying the changes underpinning drug consumption and dependence. Here, we focus on whether olfactory differences e... Read full abstract on PubMed →

PMID: 31070427 DOI: 10.1037/pha0000293

2020 Journal of agricultural and food chemistry threshold study

Characterization of Odorants Causing Smoky Off-Flavors in Cocoa.

Application of an aroma extract dilution analysis in parallel applied to the volatiles isolated from a sample of fermented cocoa with a pronounced smoky off-flavor and a reference... Read full abstract on PubMed →

PMID: 32902973 DOI: 10.1021/acs.jafc.0c04633

2020 The Science of the total environment threshold study

A review: The challenge, consensus, and confusion of describing odors and tastes in drinking water.

Documentation exists for many chemicals that cause tastes and odors in water, however, water suppliers do not routinely monitor for these chemicals. Effective management of a taste... Read full abstract on PubMed →

PMID: 31836233 DOI: 10.1016/j.scitotenv.2019.135061

2020 aeda

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques.

The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactob... Read full abstract on PubMed →

PMID: 32138276 DOI: 10.3390/molecules25051129 Full text on PMC

2020 Auris, nasus, larynx threshold study

A study of 30 odors panel smell identification test, smell detection threshold and University of Pennsylvania Smell Identification Test (UPSIT) in Thailand.

OBJECTIVES: This study aims to evaluate the application of the University of Pennsylvania Smell Identification Test (UPSIT) in Thailand, as well as to conduct an odor detection thr... Read full abstract on PubMed →

PMID: 32534840 DOI: 10.1016/j.anl.2020.05.017

2019 Food research international (Ottawa, Ont.) sensory panel

Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution.

This study focused on the impact of esters on the perception of floral aroma in rose essential oil. Various aromatic reconstitutions were prepared, consisting of 10 alcohols and 9... Read full abstract on PubMed →

PMID: 30716939 DOI: 10.1016/j.foodres.2018.08.015

2019 Bioscience, biotechnology, and biochemistry threshold study

Development of a synthesis method for odor sesquiterpenoid, (-)-rotundone, using non-heme Fe2+-chelate catalyst and ferric-chelate reductase.

(-)-Rotundone, a sesquiterpenoid that has a characteristic woody and peppery odor, is a key aroma component of spicy foodstuffs, such as black pepper and Australian Shiraz wine. (-... Read full abstract on PubMed →

PMID: 31161886 DOI: 10.1080/09168451.2019.1625264

2019 Journal of agricultural and food chemistry threshold study

Characterization of Qingke Liquor Aroma from Tibet.

Qingke liquor is a very famous Tibetan alcoholic beverage made from "Qingke", hull-less highland barley, which is exclusively grown in Qinghai-Tibetan Plateau with an average altit... Read full abstract on PubMed →

PMID: 31544459 DOI: 10.1021/acs.jafc.9b05849

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.