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.
2022
'MDPI AG'
other
An untargeted metabolomics approach combined with sensory analysis was used to depict the impact of different traditional Italian extraction methods (i.e., Espresso, Neapolitan, Mo...
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2022
gc ms
The characteristic aroma of cooked meat is generated from thermally induced reactions,
principally the Maillard reaction and lipid oxidation, between non-volatile components of l...
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2022
other
Tetrahydroisoquinoline (THIQ) alkaloids and their derivatives have a structural similarity to 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP), a well-known neurotoxin. THIQs se...
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2022
aroma analysis
Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effe...
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2022
'Springer Science and Business Media LLC'
other
The quality of cocoa depends on both the origin of the cacao and the processing stages. The roasting process is critical because it develops the aroma and flavor, changing the bean...
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2022
gc ms
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The sea...
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2022
aroma analysis
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their deg...
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2022
aroma analysis
Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contribut...
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2022
other
This study evaluated how the generation of pyrazines was promoted by high-intensity ultrasound (HIU) in a Maillard reaction (MR) model system of glucose-glycine. Carbohydrate modul...
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2022
other
In this study, <i>Tenebrio molitor</i> (mealworm) protein and reducing sugar were thermally reacted without (MP-RF) or with amino acids (MPA-RFs, A is then replaced with three-lett...
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2022
Food chemistry
aroma analysis
Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, li...
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2022
gc ms
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, bree...
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2022
aeda
Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The...
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PMID: 35892775
DOI: 10.3390/foods11152190
Full text on PMC
2022
aroma analysis
Pyrazines are among the most important compound class conveying the odor impressions “roasty”, “nutty”, and “earthy”. They are formed by the Maillard reaction and occur ubiquitousl...
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2022
Molecules (Basel, Switzerland)
aroma analysis
This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of moun...
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2022
gc ms
BACKGROUND
L-leucine powder (LP) was added to green Robusta coffee beans for reducing the difference in flavor between Robusta and Arabica coffee. L-leucine was selected as an addi...
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2022
aeda
This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor analysis. Volatile compounds were e...
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2022
aeda
Mullet roe is a popular global delicacy that derives its unique roasted flavor from several odors, including savory, rich, salty, and fishy attributes. Despite the nutritional sign...
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2022
gc ms
To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing...
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PMID: 36613267
DOI: 10.3390/foods12010051
Full text on PMC
2022
aeda
The present study focused on the role of roasting pretreatment in improving the flavor of WOs. In total, 71 volatile compounds were detected, 35 odorants were perceived, and 17 aro...
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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.