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.
2025
Journal of complementary & integrative medicine
gc ms
OBJECTIVES: Garcinia indica (commonly known as kokum) has been employed in Ayurvedic and Siddha medicine since ancient times. Every part of the plant has its own set of advantages...
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2025
other
In this study, the real-time shelf life of frozen fillets of two different types of fish, tuna (<i>Thunnus albacares</i>) and hake (<i>Merluccius hubbsi</i>), was studied, simulati...
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PMID: 40282736
DOI: 10.3390/foods14081334
Full text on PMC
2025
South African Journal of Enology and Viticulture
gc ms
The frequency of wildfires has increased over the past few years, particularly in winemaking countries.This is partly because of climate change, thereby elevating the risk of produ...
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2025
other
Improving Coffea canephora cup quality became a target for several coffee improvement programs, opening the possibility of sensory profile diversification and opportunities for the...
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2025
aroma analysis
The increasing prevalence of wildfires presents a growing risk to wine production through the development of smoke-taint, a sensory defect in wine caused by volatile phenols absorb...
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2025
sensory panel
Off-odors produced by volatile compounds remain a major barrier to consumer acceptance of plant-based proteins. This study presents a novel two-stage fermentation strategy to effec...
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PMID: 41517105
DOI: 10.3390/foods15010039
Full text on PMC
2025
aroma analysis
<i>Lacticaseibacillus rhamnosus</i> is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. H...
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PMID: 40002053
DOI: 10.3390/foods14040609
Full text on PMC
2025
gc ms
Wampee is a nutritious fruit with an attractive taste, and its quality and flavor vary significantly at different ripening stages. Here, we comprehensively characterized the flavor...
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2025
Food chemistry
gc ms
Β-glucosidase can diversify flavour by releasing aroma precursors from monosaccharide glucosides but is not yet applied in fruit juice processing. Here, we compare β-glucosidase A...
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2025
aroma analysis
This study elucidates the mechanisms through which hydrocolloids inhibit oil penetration and improve the sensory quality of batter-coated fried fish cubes. Specifically, guar gum (...
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PMID: 41149386
DOI: 10.3390/gels11100781
Full text on PMC
2025
aeda
Charcoal-grilled marinated beef (CMB) is a popular Korean food that has garnered worldwide attention. In this study, volatile and odor-active compounds generated in CMB were analyz...
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2025
aeda
<h4>Introduction</h4>Potato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.<h4>Methods...
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2025
aroma analysis
<i>Camellia oleifera</i> oil (CO) is an important edible oil with excellent nutritional value. Recently, there has been an increasing market demand for oils with distinct flavor pr...
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PMID: 41517153
DOI: 10.3390/foods15010087
Full text on PMC
2025
aroma analysis
Potato is the fourth-most important food crop around the world, and most of the potatoes are used for foodstuffs and starch products. The aim of this paper is to identify the volat...
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2025
other
This study investigates the nutritional and chemical profile of cricket (<i>Acheta domesticus</i>) flour, evaluating its potential as a sustainable and highly nutritious food sourc...
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PMID: 40724226
DOI: 10.3390/foods14142404
Full text on PMC
2025
pharmacology
Bread is consumed daily throughout the world as an important source of nutrients. However, bakery products are highly susceptible to spoilage, especially fungal, which is a source...
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PMID: 40724264
DOI: 10.3390/foods14142443
Full text on PMC
2025
other
Next-generation sequencing (NGS) has revolutionized food science, offering unprecedented insights into microbial communities, food safety, fermentation, and product authenticity. N...
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2025
aroma analysis
Sweet flour sauce is a traditional fermented condiment in China, known for its distinct sweet and savory flavor profile. During the fermentation process, the dominant bacterial gen...
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2025
Food research international (Ottawa, Ont.)
other
In the field of dough products, interactions between various components in wheat flour are used to regulate product quality. Interaction between protein, starch, and lipid in flour...
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2025
gc ms
This investigation explored the chemical constituents and biological activities of the steam-distilled oil of <i>L. usitatissimum</i> (SDOLU), employing sophisticated techniques in...
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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.