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.
2020
aroma analysis
BACKGROUND
Chinese horsebean-chili-paste (CHCP) is a traditional fermented condiment in China, known as "the soul of Sichuan cuisine". The phase of horsebean-to-meju is important f...
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2020
Journal of agricultural and food chemistry
aroma analysis
The formation of covalent bonds between 47 flavor compounds belonging to 13 different classes of functional groups and β-lactoglobulin (BLG) has been evaluated using electrospray i...
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2020
'Universidad Francisco de Paula Santander'
gc ms
Seventy-four volatile compounds were identified and quantified from cocoa liquors of the ICS 95 and TCS 01 varieties produced in the department of Santander, Colombia. The compound...
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2020
gc ms
Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the...
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2020
other
This survey reports for the first time the changed of quality of fermented cocoa (<i>Theobroma cacao</i> L.) beans. The quality evaluation and simultaneous detection of amino acids...
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PMID: 32884693
DOI: 10.1002/fsn3.1701
Full text on PMC
2020
sensory panel
HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to inve...
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2020
aroma analysis
The application of yeast extract (YE) in foods has widely evolved in recent decades. Generally, YE is added to foods because of its characteristic meaty and savory flavor notes. Th...
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2020
gc ms
Jiang-flavor Chinese spirits are one of the four basic liquor types in China. It has thousands of years of history in China and is widely enjoyed because of its unique flavor and b...
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PMID: 31993136
DOI: 10.1002/fsn3.1266
Full text on PMC
2020
RSC advances
aeda
A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic...
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PMID: 35516501
DOI: 10.1039/d0ra05963c
Full text on PMC
2020
aroma analysis
<h4>Objective</h4>It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at inve...
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PMID: 32054202
DOI: 10.5713/ajas.19.0667
Full text on PMC
2020
other
<i>Vibrio cholerae</i>, the etiological agent of cholera, employs quorum sensing (QS) pathways to control the expression of virulence factors, including the production of cholera t...
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2020
gc ms
Volatile compounds from oils extracted from cactus seeds (Opuntia ficus-indica) of five regions of Morocco were analyzed by dynamic headspace-GC/MS. Aroma active compounds were cha...
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PMID: 32933096
DOI: 10.3390/foods9091280
Full text on PMC
2020
GIDA / THE JOURNAL OF FOOD
other
In the current study, the Central Composite Design was applied to optimize HS-SPME extraction in orderto detect 2,3,5,6 tetramethyl pyrazine in isomalt contaning milk chocolate. Th...
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2020
Foods
aroma analysis
Producción CientíficaLosses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the arom...
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2020
aeda
The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activi...
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2020
gc ms
Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace-gas chromato...
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PMID: 32724601
DOI: 10.1002/fsn3.1616
Full text on PMC
2020
aroma analysis
There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is a...
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PMID: 32403247
DOI: 10.3390/antiox9050408
Full text on PMC
2020
gc ms
Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production. Specifically, small-batch processin...
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2020
gc ms
The aroma characterization of 58 unroasted cocoa beans from 22 different geographical origins was performed by head space solid phase micro-extraction (HS-SPME) combined with gas c...
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2020
gc ms
Fermented cocoa beans can be described as a complex matrix that integrates the chemical history of beans, their processing, and environmental factors. This study presents an analys...
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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.