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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252 results for "aeda" · Clear filters

2021 Journal of agricultural and food chemistry aeda

Characterization of Odor-Active Compounds of Ichang Lemon (Citrus wilsonii Tan.) and Identification of Its Genetic Interspecific Origin by DNA Genotyping.

Ichang lemon is a citrus fruit whose rind gives off a delicious and much appreciated fragrance and flavor. The volatile components of the fruit peel of Ichang lemon were investigat... Read full abstract on PubMed →

PMID: 33667086 DOI: 10.1021/acs.jafc.0c07894

2021 aeda

Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches.

To investigate the key odor-active compounds in children's soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor e... Read full abstract on PubMed →

PMID: 34203147 DOI: 10.3390/foods10071492 Full text on PMC

2021 Food chemistry aeda

Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.).

Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extr... Read full abstract on PubMed →

PMID: 34237617 DOI: 10.1016/j.foodchem.2021.130410

2021 aeda

Estudio químico del aroma y bioactividad de la fruta del pepino dulce (Solanum muricatum)

Odor-active volatile compounds of sweet cucumber (Solanum muricatum) fruit were extracted by using the solvent-assisted flavor evaporation (SAFE) technique and analyzed, by gas chr... Read full abstract on PubMed →

PMID: doi:10.18257/raccefyn.1323 DOI: 10.18257/RACCEFYN.1323

2021 aeda

Aroma-Active Compounds in Robusta Coffee Pulp Puree-Evaluation of Physicochemical and Sensory Properties.

Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden... Read full abstract on PubMed →

PMID: 34198992 DOI: 10.3390/molecules26133925 Full text on PMC

2021 aeda

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach.

<h4>Background</h4>To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rol... Read full abstract on PubMed →

PMID: 33714268 DOI: 10.1186/s13065-021-00743-4 Full text on PMC

2021 aeda

Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

Abstract Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementa... Read full abstract on PubMed →

PMID: doi:10.1016/j.jfca.2020.103761 DOI: 10.1016/j.jfca.2020.103761

2020 Foods aeda

Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model

The volatile compounds of three Langjiu ("Honghualangshi, HHL", "Zhenpinlang, ZPL", and "Langpailangjiu, LPLJ") were studied by gas chromatography-olfactometry (GC-O) and gas chrom... Read full abstract on PubMed →

PMID: 32069959 DOI: foods9020183

2020 Food chemistry aeda

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.

Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoa... Read full abstract on PubMed →

PMID: 31816535 DOI: 10.1016/j.foodchem.2019.125898

2020 Food chemistry aeda

Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.

The Fondillón is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective... Read full abstract on PubMed →

PMID: 32044705 DOI: 10.1016/j.foodchem.2020.126353

2020 Food research international (Ottawa, Ont.) threshold study

Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values.

Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteris... Read full abstract on PubMed →

PMID: 33233054 DOI: 10.1016/j.foodres.2020.109349

2020 Food research international (Ottawa, Ont.) aeda

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.

Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified... Read full abstract on PubMed →

PMID: 33233090 DOI: 10.1016/j.foodres.2020.109388

2020 Journal of agricultural and food chemistry aeda

Chemical Characterization of Two California-Grown Avocado Varieties (Persea americana Mill.) over the Harvest Season with an Emphasis on Sensory-Directed Flavor Analysis.

The research objective was to characterize avocado's aroma-active volatiles and use information about its overall composition, such as lipid profile, to discuss likely biosynthetic... Read full abstract on PubMed →

PMID: 33307689 DOI: 10.1021/acs.jafc.0c05917

2020 Journal of agricultural and food chemistry aeda

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.

A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Bai... Read full abstract on PubMed →

PMID: 31957444 DOI: 10.1021/acs.jafc.9b07238

2020 Journal of agricultural and food chemistry aeda

Characterization of Key Odorants in Meehan's Mint, Meehania cordata.

Thirty-five odorants from Meehan's mint, Meehania cordata, were identified using solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Twelve compo... Read full abstract on PubMed →

PMID: 31894982 DOI: 10.1021/acs.jafc.9b06729

2020 aeda

Characterization of the Unique Aroma of Arabica Coffee and Its Formation

The characteristic aroma of roasted Arabica coffee and its potent odorants were investigated using sensory evaluation and Aroma Extract Dilution Analysis (AEDA) in comparison to Ro... Read full abstract on PubMed →

PMID: doi:10.3136/nskkk.67.134 DOI: 10.3136/nskkk.67.134

2020 aeda

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis.

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu... Read full abstract on PubMed →

PMID: 32517941 DOI: 10.1016/j.foodres.2020.109238

2020 threshold study

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying as well as by Rehydration of Dry Mushrooms.

Application of the aroma extract dilution analysis (AEDA) on an extract/distillate from raw shiitake mushrooms revealed 32 odorants among which 3-(methylthio)propanal (cooked potat... Read full abstract on PubMed →

PMID: 32196328 DOI: 10.1021/acs.jafc.0c01101

2020 aeda

Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor

The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC... Read full abstract on PubMed →

PMID: doi:10.3390/beverages6030042 DOI: 10.3390/beverages6030042

2020 Bioscience, biotechnology, and biochemistry aeda

Identification of the novel odor active compounds "p-menthane lactones" responsible for the characteristic aroma of fresh peppermint leaf.

The comparative aroma extract dilution analysis (cAEDA) applied to the volatile fractions of two types of fresh mint leaves (Peppermint and Spearmint) revealed 20 odor-active peaks... Read full abstract on PubMed →

PMID: 31679471 DOI: 10.1080/09168451.2019.1687283

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.