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

2008 Analytica chimica acta gc ms

Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography-quadrupole mass spectrometry for the determination of volatile compounds in wines.

Stir bar sorptive extraction and liquid desorption followed by large volume injection coupled to gas chromatography-quadrupole mass spectrometry (SBSE-LD/LVI-GC-qMS) had been appli... Read full abstract on PubMed →

PMID: 18706312 DOI: 10.1016/j.aca.2008.06.032

2008 Journal of food science sensory panel

Relating sensory descriptors to volatile components in flavor of specialty rice types.

Flavor is a key factor contributing to consumer acceptance and repeat purchase of rice. Plant breeders focus on production yield and ignoring quality traits because there are no re... Read full abstract on PubMed →

PMID: 19021821 DOI: 10.1111/j.1750-3841.2008.00952.x

2008 threshold study

Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.

Thirty-one of the 45 odor-active compounds previously identified by us in an American Bourbon whisky were quantified by stable isotope dilution assays. Also for this purpose, new s... Read full abstract on PubMed →

PMID: 18582086 DOI: 10.1021/jf800383v

2007 Journal of agricultural and food chemistry gc ms

Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound.

Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by con... Read full abstract on PubMed →

PMID: 17530858 DOI: 10.1021/jf0637067

2007 Applied and environmental microbiology threshold study

Expression of plant flavor genes in Lactococcus lactis.

Lactic acid bacteria, such as Lactococcus lactis, are attractive hosts for the production of plant-bioactive compounds because of their food grade status, efficient expression, and... Read full abstract on PubMed →

PMID: 17209074 DOI: 10.1128/AEM.01870-06 Full text on PMC

2007 Gan to kagaku ryoho. Cancer & chemotherapy sensory panel

[Sensory evaluation test: odor component analysis and endotoxin content of Krestin and Carbocrin (generic drug) to compare palatability].

We conducted a sensory evaluation test to demonstrate the difference in palatability between Krestin and Carbocrin (generic drugs). In addition,we analyzed the odorous components a... Read full abstract on PubMed →

PMID: 17687208

2007 International archives of occupational and environmental health other

Odor and chemesthesis from exposures to glutaraldehyde vapor.

OBJECTIVES: Assessment of olfactory and chemesthetic sensitivity (feel, sensory irritation) to vapor of glutaraldehyde in young adult females. For chemesthetic sensitivity, assessm... Read full abstract on PubMed →

PMID: 17429675 DOI: 10.1007/s00420-007-0185-0

2007 gc ms

Identification of new, odor-active thiocarbamates in cress extracts and structure-activity studies on synthesized homologues.

New, odorant nitrogen- and sulfur-containing compounds are identified in cress extracts. Cress belongs to the botanical order Brassicales and produces glucosinolates, which are imp... Read full abstract on PubMed →

PMID: 17269787 DOI: 10.1021/jf062856e

2007 Journal of agricultural and food chemistry aeda

Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream.

Aimed at defining the chemical nature of creaminess-related flavor compounds in dairy products on a molecular level, a full-fat cream was analyzed for sensorially active volatiles... Read full abstract on PubMed →

PMID: 17935296 DOI: 10.1021/jf0721545

2006 Journal of agricultural and food chemistry threshold study

Odor thresholds of microbially induced off-flavor compounds in apple juice.

Microbially derived off-flavor is a major problem in apple juice production as it diminishes the sensory quality of the juice significantly. Fifteen relevant off-flavor compounds t... Read full abstract on PubMed →

PMID: 16881705 DOI: 10.1021/jf060602n

2006 Journal of agricultural and food chemistry threshold study

Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.

By application of the aroma extract dilution analysis on the volatile fraction isolated from a black tea infusion (Darjeeling Gold Selection), vanillin (vanilla-like), 4-hydroxy-2,... Read full abstract on PubMed →

PMID: 16448203 DOI: 10.1021/jf052495n

2006 Journal of agricultural and food chemistry threshold study

Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.

Isolation of the volatile fraction from cocoa powder (50 g; 20% fat content) by a careful extraction/distillation process followed by application of an aroma extract dilution analy... Read full abstract on PubMed →

PMID: 16848541 DOI: 10.1021/jf060728k

2006 Journal of agricultural and food chemistry other

A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.

A rapid, easy method has been developed for isolating and quantifying 2-methyl-3-furanthiol (2M3F) in wines. Until now, it was not possible to quantify this highly odoriferous comp... Read full abstract on PubMed →

PMID: 16390173 DOI: 10.1021/jf050970b

2006 Journal of chemical ecology other

Analyses of avocado (Persea americana) nectar properties and their perception by honey bees (Apis mellifera).

Honey bees are important avocado pollinators. However, due to the low attractiveness of flowers, pollination is often inadequate. Previous work has revealed that avocado honey is r... Read full abstract on PubMed →

PMID: 16902825 DOI: 10.1007/s10886-006-9120-1

2006 gc ms

Feeding with chicory roots reduces the amount of odorous compounds in colon and rectal contents of pigs

Sixteen pigs (eight entire males and eight females) were given individually two diets, control and control added 25% chopped chicory roots for 2 months before slaughter. Samples we... Read full abstract on PubMed →

PMID: doi:10.1079/asc200649 DOI: 10.1079/asc200649

2005 Behavioural brain research other

Odor detection of single chemicals and binary mixtures.

The investigation explored the olfactory detectability of two chemically and structurally similar esters, ethyl propanoate and ethyl heptanoate, presented singly and in mixtures. I... Read full abstract on PubMed →

PMID: 15474656 DOI: 10.1016/j.bbr.2004.05.014

2005 Journal of agricultural and food chemistry gc ms

Identification of metallic-smelling 1-octen-3-one and 1-nonen-3-one from solutions of ferrous sulfate.

Taste threshold tests of ferrous sulfate (FeSO4) solutions have been confounded by the presence of putative odorants. To detect the presence of odorants released from these solutio... Read full abstract on PubMed →

PMID: 16218683 DOI: 10.1021/jf0511594

2005 Journal of agricultural and food chemistry threshold study

Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.

Application of aroma extract dilution analysis on the volatiles isolated from a Bavarian Pilsner-type beer revealed 40 odor-active constituents in the flavor dilution (FD) factor r... Read full abstract on PubMed →

PMID: 16159184 DOI: 10.1021/jf051167k

2005 Molecular nutrition & food research threshold study

Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.

The mechanism for the contribution of subthreshold aroma constituents to the overall jasmine tea odor impression was studied on the basis of a sensory evaluation. Binary model aque... Read full abstract on PubMed →

PMID: 15580663 DOI: 10.1002/mnfr.200400021

2005 Water research threshold study

Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: assessment of taste and odor development.

Halophenols are often reported as off-flavor causing compounds responsible for medicinal taste and odor episodes in drinking water. To better understand and minimize the formation... Read full abstract on PubMed →

PMID: 15985278 DOI: 10.1016/j.watres.2005.04.055

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.