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.
      

731 results for "pyrazine" · Clear filters

2015 Food chemistry gc ms

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating.

A comparative study was carried out between two beef-like flavourings prepared by conventional and microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with... Read full abstract on PubMed →

PMID: 25976991 DOI: 10.1016/j.foodchem.2015.04.027

2015 Ultrasonics sonochemistry gc ms

High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.

Application of high intensity ultrasound has shown potential in the production of Maillard reaction odor-active flavor compounds in model systems. The impact of initial pH, sonicat... Read full abstract on PubMed →

PMID: 25640682 DOI: 10.1016/j.ultsonch.2015.01.001

2015 Food chemistry gc ms

Variation of volatile compounds among wheat varieties and landraces.

Analysis of volatile compounds was performed on 81 wheat varieties and landraces, grown under controlled greenhouse conditions, in order to investigate the possibility of different... Read full abstract on PubMed →

PMID: 25529715 DOI: 10.1016/j.foodchem.2014.11.077

2015 Meat science gc ms

Effect of aging on volatile compounds in cooked beef.

Volatiles in the headspace of beef cooked at 180 °C were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the effects of agin... Read full abstract on PubMed →

PMID: 25919931 DOI: 10.1016/j.meatsci.2015.04.004

2015 Food chemistry gc ms

Modelling the Maillard reaction during the cooking of a model cheese.

During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appe... Read full abstract on PubMed →

PMID: 25872449 DOI: 10.1016/j.foodchem.2015.03.097

2015 Journal of the science of food and agriculture aeda

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques.

BACKGROUND: The use of different extraction techniques - solid phase microextraction (SPME) and solvent assisted flavour evaporation (SAFE) - can deliver different aroma profiles a... Read full abstract on PubMed →

PMID: 25043208 DOI: 10.1002/jsfa.6830

2015 Journal of dairy science gc ms

Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.

The objective of this work was to study the effect of dairy system, herd within dairy system, and characteristics of individual cows (parity, days in milk, and daily milk yield) on... Read full abstract on PubMed →

PMID: 25682146 DOI: 10.3168/jds.2014-8807

2015 other

Designer synthetic media for studying microbial-catalyzed biofuel production.

<h4>Background</h4>The fermentation inhibition of yeast or bacteria by lignocellulose-derived degradation products, during hexose/pentose co-fermentation, is a major bottleneck for... Read full abstract on PubMed →

PMID: 25642283 DOI: 10.1186/s13068-014-0179-6 Full text on PMC

2015 other

Geographical matching of volatile signals and pollinator olfactory responses in a cycad brood-site mutualism.

Brood-site mutualisms represent extreme levels of reciprocal specialization between plants and insect pollinators, raising questions about whether these mutualisms are mediated by... Read full abstract on PubMed →

PMID: 26446814 DOI: 10.1098/rspb.2015.2053 Full text on PMC

2015 Microbiological research gc ms

Genetic analysis of plant endophytic Pseudomonas putida BP25 and chemo-profiling of its antimicrobial volatile organic compounds.

Black pepper associated bacterium BP25 was isolated from root endosphere of apparently healthy cultivar Panniyur-5 that protected black pepper against Phytophthora capsici and Rado... Read full abstract on PubMed →

PMID: 25801973 DOI: 10.1016/j.micres.2015.02.001

2015 Química Nova other

The use of chromatographic profiles from roasted arabica coffees to differentiate samples according to cleanliness, flavour and overall quality of the beverage

In this work, the volatile chromatographic profiles of roasted Arabica coffees, previously analyzed for their sensorial attributes, were explored by principal component analysis. T... Read full abstract on PubMed →

PMID: doi:10.1590/s0100-40422010000900015 DOI: 10.1590/s0100-40422010000900015

2015 gc ms

Heterocyclic volatiles from Corynebacterium glutamicum, Trichoderma, Fusarium fujikuroi, and Geniculosporium and the contribution of the monooxygenases from Bradyrhizobium japonicum USDA 110 to the gibberellin biosynthesis

Im Rahmen dieser Arbeit wurden die Duftstoffprofile eines Bakteriums und Schimmelpilzen mit der CLSA-Methode gesammelt oder mit Lösemittel extrahiert und via GC-MS analysiert. Da... Read full abstract on PubMed →

PMID: doi:10.24355/dbbs.084-201502251136-0 DOI: 10.24355/dbbs.084-201502251136-0

2015 PLoS ONE gc ms

Exploring the saccharomyces cerevisiae volatile metabolome: indigenous versus commercial strains

Winemaking is a highly industrialized process and a number of commercial Saccharomyces cerevisiae strains are used around the world, neglecting the diversity of native yeast strai... Read full abstract on PubMed →

PMID: doi:10.1371/journal.pone.0143641 DOI: 10.1371/journal.pone.0143641

2015 other

Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper.

Present study was aimed at understanding the effect of pretreatments and modified atmosphere packaging on the quality of fresh-cut green bell pepper (Capsicum annuum L.) during low... Read full abstract on PubMed →

PMID: 26604359 DOI: 10.1007/s13197-015-1928-7 Full text on PMC

2015 Food chemistry aeda

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea.

The aroma constituents of Kangra orthodox black tea were isolated by simultaneous distillation extraction (SDE), supercritical fluid extraction and beverage method. The aroma-activ... Read full abstract on PubMed →

PMID: 25148991 DOI: 10.1016/j.foodchem.2014.06.112

2015 sensory panel

Development of an Intact Muscle Pork Flavor Lexicon

A fresh intact muscle pork flavor lexicon was developed by obtaining cuts of pork (pork loins, shoulders, picnics, tenderloins, fresh ham legs, bellies, enhanced picnics and pork c... Read full abstract on PubMed →

PMID: doi:10.1016/j.meatsci.2014.09.111 DOI: 10.1016/j.meatsci.2014.09.111

2015 aroma analysis

Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products

© 2015 Published by Elsevier Ltd. Amino acid-rich extracts derived from fish by-products were utilised to generate flavour model systems with added glucose and/or fish oil. Combina... Read full abstract on PubMed →

PMID: doi:10.1016/j.lwt.2015.09.025 DOI: 10.1016/j.lwt.2015.09.025

2015 Analytical and bioanalytical chemistry gc ms

Enantiodifferentiation of 3-sec-butyl-2-methoxypyrazine in different species using multidimensional and comprehensive two-dimensional gas chromatographic approaches.

With respect to the current hypothesis that natural amino acids may serve as starting material for the biosynthesis of alkyl-methoxypyrazines, the enantiomeric distribution of the... Read full abstract on PubMed →

PMID: 25146352 DOI: 10.1007/s00216-014-8061-8

2014 Journal of chromatography. B, Analytical technologies in the biomedical and life sciences gc ms

Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.

Aroma composition of five Chinese premium famous liquors with different origins and liquor flavor types was characterized by gas chromatography-mass spectrometry (GC-MS) and flash... Read full abstract on PubMed →

PMID: 24333641 DOI: 10.1016/j.jchromb.2013.11.032

2014 Chemistry & biodiversity gc ms

Volatile compounds of Viola odorata absolutes: identification of odorant active markers to distinguish plants originating from France and Egypt.

Absolutes isolated from Viola odorata leaves, valuable materials for the flavor and fragrance industry, were studied. Violets are mainly cultivated in France and Egypt and extracte... Read full abstract on PubMed →

PMID: 24934671 DOI: 10.1002/cbdv.201300387

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.