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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1,523 results for "linalool" · Clear filters

2026 gc ms

Insights into the effect of solid-state fermentation on the flavor profile of Fuzhuan brick sea buckthorn leaf tea: A combined analysis by using electronic nose, HS-SPME-GC-MS, and GC-IMS.

Sea buckthorn leaf tea is an herbal beverage made from the leaves of sea buckthorn plant (Hippophae rhamnoides L.). However, the sea buckthorn leaf green tea suffers from drawbacks... Read full abstract on PubMed →

PMID: 41795534 DOI: 10.1016/j.foodchem.2026.148691

2026 aeda

Chemical compositions and bioactivity of essential oils of Citri Reticulata Pericarpium Viride from three provinces in China.

This study aimed to reveal the differences in chemical constituents and bioactivity of essential oils (EOs) of Citri Reticulatae Pericarpium Viride (CRPV) from different growth ori... Read full abstract on PubMed →

PMID: 41909866 DOI: 10.1007/s10068-026-02112-0

2026 gc ms

Integrative volatilomics and behavioral analyses reveal sesquiterpene-mediated resistance to Maruca vitrata in pigeonpea and its wild relatives.

<h4>Background</h4>The legume pod borer Maruca vitrata severely damages pigeonpea (Cajanus cajan) production, yet genetic resistance remains poorly understood. Improving knowledge... Read full abstract on PubMed →

PMID: 41882500 DOI: 10.1002/ps.70754

2026 aeda

Metabolomic insights into the quality of purple-leaf black tea: Impact of purple pigmentation on aroma, flavor, and bioactive compounds.

This study explores the quality differences between purple-leaf black teas (FoShou, DaYeLong, ZiJuan) and green-leaf black tea (ZhuYeQi) through sensory evaluation, electronic sens... Read full abstract on PubMed →

PMID: 41819921 DOI: 10.1016/j.foodres.2026.118753

2026 aeda

Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated objective quantification and GC-MS profiling method.

Fujian Oolong Teas (FOTs) exhibit diverse aromas; however, a systematic understanding of the relationship between their volatiles and sensory attributes is lacking. This study deve... Read full abstract on PubMed →

PMID: 41698277 DOI: 10.1016/j.foodchem.2026.148424

2026 aeda

Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis.

Ripened Pu-erh tea (RPT) experiences notable aroma transformations during industrial pile fermentation, yet the stage-dependent evolution of key aroma compounds remains poorly unde... Read full abstract on PubMed →

PMID: 41897735 DOI: 10.3390/foods15061014 Full text on PMC

2026 aroma analysis

Influences of Fermentation Temperature on Volatile and Non-Volatile Compound Formation in Dark Tea: Mechanistic Insights Using Aspergillus niger as a Model Organism.

The mechanism of the quality formation of dark tea is not fully clear, particularly under variable fermentation temperatures. In this study, the tea fermented with Aspergillus n... Read full abstract on PubMed →

PMID: 41683029 DOI: 10.3390/foods15030441 Full text on PMC

2026 Food research international (Ottawa, Ont.) aroma analysis

Integrating the use of feijoa pulp and peel (Acca sellowiana) in kombucha fermentation: a sustainable approach to promote functionality and sensory acceptability.

This study investigated the impact of incorporating feijoa (Acca sellowiana) pulp and peel tea on the chemical composition, bioactive compounds, and sensory acceptability of kombuc... Read full abstract on PubMed →

PMID: 41819930 DOI: 10.1016/j.foodres.2026.118781

2026 gc ms

Exploration of Potential Antidepressant Active Ingredients of Albiziae Flos via HS-GC-MS, Chemometrics, and Network Pharmacology.

Albiziae Flos (AF) is a traditional Chinese medicine with an extensive historical background. This study presented an integrated approach combining headspace-gas chromatogra... Read full abstract on PubMed →

PMID: 41773085 DOI: 10.1155/jamc/2885034 Full text on PMC

2026 gc ms

Effect of palm oil and shea butter addition on chocolate rheology, aroma release and sensory perception: a mixture design of experiment approach.

This study investigated the effects of partially replacing cocoa butter (CB) with palm oil (PO) or shea butter (SB) used as cocoa butter extenders (CBEx) on the rheological, aromat... Read full abstract on PubMed →

PMID: 41740385 DOI: 10.1016/j.foodchem.2026.148561

2026 aeda

Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas

The relative contributions of tea cultivar versus processing method in shaping the aroma profile of tea remain a scientific question. This study employed headspace solid-phase micr... Read full abstract on PubMed →

PMID: 41717381 DOI: 10.1016/j.fochx.2026.103498 Full text on PMC

2026 gc ms

Agronomic Performance, Mineral Composition, and Biochemical Characteristics of Basil (Ocimum basilicum L.) Grown in Trout (Oncorhynchus mykiss) Aquaponic Systems.

Aquaponic systems are among the sustainable approaches for combining fish farming and plant cultivation and have been proposed as potentially economically viable food production te... Read full abstract on PubMed →

PMID: 41892271 DOI: 10.3390/biology15060511 Full text on PMC

2026 aeda

Characterization of key aroma-active terpenes in Brazilian seasonings using eco-friendly DI-SPME with GC×GC-MS and odor activity value workflow.

Brazilian seasonings exhibit a rich variety of flavors that are largely attributed to terpenes. However, the systematic identification of the key aroma-active terpenes in these sea... Read full abstract on PubMed →

PMID: 41507226 DOI: 10.1038/s41538-025-00687-2 Full text on PMC

2026 gc ms

Multivariate Characterization of Essential Oils for Their Antibacterial Activity Against Escherichia coli: A Data-Driven Interpretation of Experimental Results.

The growing problem of antimicrobial resistance emphasizes the urgent need for new and effective natural antimicrobial agents. This study assessed the antibacterial activity of twe... Read full abstract on PubMed →

PMID: 41599258 DOI: 10.3390/molecules31020207 Full text on PMC

2026 gc ms

Characterization of Volatile Compounds in Amarillo, Ariana, Cascade, Centennial, and El Dorado Hops Using HS-SPME/GC-MS

Humulus lupulus L. (hops) is essential in brewing due to its contributions to bitterness, flavor, and aroma. This study compared the volatile profiles of five commercially importan... Read full abstract on PubMed →

PMID: doi:10.3390/compounds6010004 DOI: 10.3390/compounds6010004

2026 aeda

Integrated analyses of transcriptome and metabolomic profiles of terpenoid and volatile compounds reveal terpenoid dynamics throughout development in 'Shine Muscat' grape.

Terpenoids play a crucial role in determining grape fruit quality, yet a comprehensive evaluation of their metabolic dynamics remains lacking. This study examined 'Shine Muscat' gr... Read full abstract on PubMed →

PMID: 41652695 DOI: 10.1016/j.foodres.2025.118286

2026 aeda

Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection.

Hawk tea (Litsea coreana Levl. var. lanuginosa), a naturally caffeine-free herbal beverage widely consumed in Southwest China, is characterized by a pronounced campho... Read full abstract on PubMed →

PMID: 41596923 DOI: 10.3390/foods15020324 Full text on PMC

2026 gc ms

Basil as a Green Alternative to Synthetic Additives in Clean Label Gilthead Sea Bream Patties.

This study investigated the effectiveness of basil (Ocimum basilicum L.) extract obtained by hydrodistillation (EO) and lipid extract (LE) obtained via supercritical fluid e... Read full abstract on PubMed →

PMID: 41596797 DOI: 10.3390/foods15020198 Full text on PMC

2026 gc ms

Production of Special Fruit Beer With Addition of Cupuassu (Theobroma grandiflorum) Pulp and Prolyl Endopeptidase to Improve Volatile Compounds and Physicochemical Parameters.

This study assessed the feasibility of incorporating cupuassu pulp and the commercial protease Aspergillus niger prolyl endopeptidase (AN-PEP) in the production of fruit beer. To p... Read full abstract on PubMed →

PMID: 41709869 DOI: 10.1111/1750-3841.70916 Full text on PMC

2026 gc ms

Characterization of volatile compounds of irradiated and fermented cherry juice by SPME-GC-MS, SPME-GC × GC-MS and HS-GC-IMS combined with machine learning algorithm.

To explore the effects of irradiation and fermentation on the flavor of cherry juice, this study characterized the volatile components of cherry juice by gas chromatography-mass sp... Read full abstract on PubMed →

PMID: 41548279 DOI: 10.1016/j.foodchem.2026.147893

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.

The science behind the engine

Unsupervised Recovery of Food Taxonomy from Volatile Compound Profiles: A UMAP Analysis of 450 Ingredients

Insights into the effect of solid-state fermentation on the flavor profile of Fuzhuan brick sea buckthorn leaf tea: A combined analysis by using electronic nose, HS-SPME-GC-MS, and GC-IMS.

Chemical compositions and bioactivity of essential oils of Citri Reticulata Pericarpium Viride from three provinces in China.

Integrative volatilomics and behavioral analyses reveal sesquiterpene-mediated resistance to Maruca vitrata in pigeonpea and its wild relatives.

Metabolomic insights into the quality of purple-leaf black tea: Impact of purple pigmentation on aroma, flavor, and bioactive compounds.

Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated objective quantification and GC-MS profiling method.

Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis.

Influences of Fermentation Temperature on Volatile and Non-Volatile Compound Formation in Dark Tea: Mechanistic Insights Using <i>Aspergillus niger</i> as a Model Organism.

Integrating the use of feijoa pulp and peel (Acca sellowiana) in kombucha fermentation: a sustainable approach to promote functionality and sensory acceptability.

Exploration of Potential Antidepressant Active Ingredients of <i>Albiziae Flos</i> via HS-GC-MS, Chemometrics, and Network Pharmacology.

Effect of palm oil and shea butter addition on chocolate rheology, aroma release and sensory perception: a mixture design of experiment approach.

Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas

Agronomic Performance, Mineral Composition, and Biochemical Characteristics of Basil (<i>Ocimum basilicum</i> L.) Grown in Trout (<i>Oncorhynchus mykiss</i>) Aquaponic Systems.

Characterization of key aroma-active terpenes in Brazilian seasonings using eco-friendly DI-SPME with GC×GC-MS and odor activity value workflow.

Multivariate Characterization of Essential Oils for Their Antibacterial Activity Against <i>Escherichia coli</i>: A Data-Driven Interpretation of Experimental Results.

Characterization of Volatile Compounds in Amarillo, Ariana, Cascade, Centennial, and El Dorado Hops Using HS-SPME/GC-MS

Integrated analyses of transcriptome and metabolomic profiles of terpenoid and volatile compounds reveal terpenoid dynamics throughout development in 'Shine Muscat' grape.

Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection.

Basil as a Green Alternative to Synthetic Additives in Clean Label Gilthead Sea Bream Patties.

Production of Special Fruit Beer With Addition of Cupuassu (Theobroma grandiflorum) Pulp and Prolyl Endopeptidase to Improve Volatile Compounds and Physicochemical Parameters.

Characterization of volatile compounds of irradiated and fermented cherry juice by SPME-GC-MS, SPME-GC × GC-MS and HS-GC-IMS combined with machine learning algorithm.