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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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2025 aroma analysis

Physicochemical Properties, Antioxidant Activity, and Flavor Profile of Strawberry Fruit-Based Novel Drinking Jelly Made with <i>Gracilaria fisheri</i> Seaweed as a Gelling Agent at Varying Concentrations.

<i>Gracilaria fisheri</i> (GF) is a red seaweed that is widely found in Southeast Asia and has gained attention for its potential bioactive compounds and versatile applications in... Read full abstract on PubMed →

PMID: 39852025 DOI: 10.3390/gels11010054 Full text on PMC

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.