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

        Get one surprising pairing every week — free.
      

428 results for "odor threshold" · Clear filters

2016 Water research threshold study

Identification and characterization of phenylacetonitrile as a nitrogenous disinfection byproduct derived from chlorination of phenylalanine in drinking water.

Unregulated disinfection byproducts (DBPs), including nitrogenous disinfection byproducts (N-DBPs), originating from chlorination of the precursor amino acid phenylalanine in aqueo... Read full abstract on PubMed →

PMID: 27344251 DOI: 10.1016/j.watres.2016.06.029

2016 Talanta threshold study

A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC-MS/MS method for methoxypyrazine analysis in wine.

Methoxypyrazines are volatile compounds found in plants, microbes, and insects that have potent vegetal and earthy aromas. With sensory detection thresholds in the low ng L(-1) ran... Read full abstract on PubMed →

PMID: 26653458 DOI: 10.1016/j.talanta.2015.10.086

2016 Foods (Basel, Switzerland) threshold study

Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2-Aminoacetophenone.

Conceptually, a detection threshold represents the lowest concentration at which an individual or a group of individuals can reliably perceive a given stimulus, with a commonly use... Read full abstract on PubMed →

PMID: 28231131 DOI: 10.3390/foods5020035 Full text on PMC

2016 Journal of natural products threshold study

Fragrant Sesquiterpene Ketones as Trace Constituents in Frankincense Volatile Oil of Boswellia sacra.

In a previous study, two highly potent yet unidentified odorants were detected that were present at trace levels in the volatile fraction of Boswellia sacra gum resin. These two co... Read full abstract on PubMed →

PMID: 27010489 DOI: 10.1021/acs.jnatprod.5b00836

2016 Chemosphere threshold study

Kinetics and mechanisms of formation of earthy and musty odor compounds: Chloroanisoles during water chlorination.

Chloroanisoles are often reported as off-flavor compounds which produce an earthy and musty flavors and odors in drinking water. To improve understanding and ultimately minimize th... Read full abstract on PubMed →

PMID: 27561731 DOI: 10.1016/j.chemosphere.2016.08.051

2016 Journal of agricultural and food chemistry gc ms

Identification and Organoleptic Contribution of Vanillylthiol in Wines.

Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma... Read full abstract on PubMed →

PMID: 26806420 DOI: 10.1021/acs.jafc.5b05733

2016 Journal of chromatography. A threshold study

Determination of 2-Aminoacetophenone in wine by high-performance thin-layer chromatography-fluorescence detection.

2-Aminoacetophenone (AAP) is closely correlated with the appearance of the sensory phenomenon of UTA ("untypical aging off-flavor") in wine. AAP analyses are generally performed by... Read full abstract on PubMed →

PMID: 26777086 DOI: 10.1016/j.chroma.2015.12.081

2016 aeda

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction... Read full abstract on PubMed →

PMID: 27999263 DOI: 10.3390/molecules21121729 Full text on PMC

2016 Journal of chromatography. A gc ms

Recent developments in the analysis of musty odour compounds in water and wine: A review.

One of the most common taints in foods is a musty or earthy odour, which is commonly associated with the activity of microorganisms. Liquid foods, particularly wine and water, can... Read full abstract on PubMed →

PMID: 26372442 DOI: 10.1016/j.chroma.2015.09.008

2016 Journal of agricultural and food chemistry threshold study

Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.

Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application of aroma extra... Read full abstract on PubMed →

PMID: 26715051 DOI: 10.1021/acs.jafc.5b05426

2016 Journal of agricultural and food chemistry threshold study

Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit.

The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum w... Read full abstract on PubMed →

PMID: 27788585 DOI: 10.1021/acs.jafc.6b04046

2016 Food chemistry other

Green tea flavour determinants and their changes over manufacturing processes.

Flavour determinants in tea infusions and their changes during manufacturing processes were studied using Camellia sinensis cultivars 'Bai-Sang Cha' ('BAS') possessing significant... Read full abstract on PubMed →

PMID: 27374591 DOI: 10.1016/j.foodchem.2016.06.049

2016 Journal of the science of food and agriculture threshold study

Harvest date effects on aroma compounds in aged Riesling icewines.

BACKGROUND: Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma compounds in aged icewine... Read full abstract on PubMed →

PMID: 26831038 DOI: 10.1002/jsfa.7650

2016 other

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor.The aim of this work was to evaluate the effect of a new red wine pomace seasoning (... Read full abstract on PubMed →

PMID: doi:10.1155/2016/1056201 DOI: 10.1155/2016/1056201

2015 Journal of Experimental Botany aroma analysis

Cytochrome P450 CYP71BE5 in grapevine (<i>Vitis vinifera</i>) catalyzes the formation of the spicy aroma compound (−)-rotundone

(-)-Rotundone is a potent odorant molecule with a characteristic spicy aroma existing in various plants including grapevines (Vitis vinifera). It is considered to be a significant... Read full abstract on PubMed →

PMID: 26590863 DOI: erv496

2015 BMC Plant Biology gc ms

Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions

BACKGROUND: Terpenes are of great interest to winemakers because of their extremely low perception thresholds and pleasant floral odors. Even for the same variety, terpene profile... Read full abstract on PubMed →

PMID: 26444528 DOI: s12870-015-0631-1

2015 Food microbiology threshold study

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.

A proteomic and exometabolomic study was conducted on Saccharomyces cerevisiae flor yeast strain growing under biofilm formation condition (BFC) with ethanol and glycerol as carbon... Read full abstract on PubMed →

PMID: 26187821 DOI: 10.1016/j.fm.2015.04.005

2015 Environmental science & technology threshold study

Tale of two isomers: complexities of human odor perception for cis- and trans-4-methylcyclohexane methanol from the chemical spill in West Virginia.

Application of gas chromatography with mass spectrometric and human olfactory "sniffer" detectors reveals the nature of odorous chemicals from an industrial chemical spill. Crude 4... Read full abstract on PubMed →

PMID: 25541902 DOI: 10.1021/es5049418

2015 Journal of agricultural and food chemistry gc ms

Evolution of Volatile Sulfur Compounds during Wine Fermentation.

Volatile sulfur compounds (VSCs) play a significant role in the aroma of foods and beverages. With very low sensory thresholds and strong unpleasant aromas, most VSCs are considere... Read full abstract on PubMed →

PMID: 26271945 DOI: 10.1021/acs.jafc.5b02984

2015 Journal of agricultural and food chemistry gc ms

Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine.

Enantiomers of ethyl 3-hydroxybutanoate were assayed in 87 commercial wines from various vintages and origins, using chiral gas chromatography (β-cyclodextrin). Generally, ethyl 3-... Read full abstract on PubMed →

PMID: 26587875 DOI: 10.1021/acs.jafc.5b04332

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.