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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731 results for "pyrazine" · Clear filters

2025 Food chemistry aroma analysis

Mechanistic insights into aroma enhancement of Robusta coffee through ultrasound synergistic oil-solvent pretreatment: A combined lipidomics and volatilomics approach.

The relatively low lipid content of Robusta coffee is a major factor contributing to its monotonous aroma profile. In this study, Robusta green coffee beans were pretreated with ul... Read full abstract on PubMed →

PMID: 40886544 DOI: 10.1016/j.foodchem.2025.146134

2025 gc ms

Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Esox lucius) During Superchilled Storage: A Combined UPLC-Q-TOF/MS and GC-MS Approach

Temperature is the most critical factor in fish preservation. Superchilled storage represents a novel technology that effectively retards quality deterioration in aquatic products.... Read full abstract on PubMed →

PMID: 40807493 DOI: 10.3390/foods14152556 Full text on PMC

2025 aroma analysis

Metabolomic Analysis of Flavour Development in Mung Bean Foods: Impact of Thermal Processing and Storage on Precursor and Volatile Compounds.

Consumers prefer mung beans for their low allergenicity and nutritional benefits. However, flavour development in mung bean foods has been problematic, with beany flavour being a l... Read full abstract on PubMed →

PMID: 40077502 DOI: 10.3390/foods14050797 Full text on PMC

2025 aroma analysis

The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar.

Processed brown sugar is produced by combining non-centrifugal cane sugar (NCS), raw sugar, and molasses. The present study aimed to examine the effects of NCS and raw sugar blendi... Read full abstract on PubMed →

PMID: 40361568 DOI: 10.3390/foods14091480 Full text on PMC

2025 aeda

Detection and comparative analysis of VOCs between tomato and pepper based on GC×GC-TOFMS.

This study aimed to identify and compare the flavor substances in mature tomato and pepper fruits using flavoromics based on GC×GC-TOF-MS. A total of 1560 volatile substances were... Read full abstract on PubMed →

PMID: 39979509 DOI: 10.1038/s41598-025-90796-5 Full text on PMC

2025 sensory panel

Study on the Analysis of Malt Aroma Compounds and Their Correlation with Sensory Characteristics Evaluation Based on HS-SPME-GC-MS Coupled Technique

Abstract This study developed a method for the detection and analysis of 17 malt aroma compounds in malt, malt extract, and beer through headspace solid-phase microextraction (HS-S... Read full abstract on PubMed →

PMID: doi:10.1080/03610470.2025.2449756 DOI: 10.1080/03610470.2025.2449756

2025 aeda

Characterization of Important Odorants in Cooked Lobster Mushrooms.

Lobster mushrooms are a type of wild edible mushroom prized for their distinctive seafood-like aroma. While the aroma of their dried and rehydrated forms has been previously studie... Read full abstract on PubMed →

PMID: 41052365 DOI: 10.1021/acs.jafc.5c10167

2025 other

Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties.

Twelve Polish pea varieties were malted, and their technological properties were assessed, using a congress mashing regime. Alpha-amylase addition was also used to determine whethe... Read full abstract on PubMed →

PMID: 41008197 DOI: 10.3390/foods14183224 Full text on PMC

2025 gc ms

Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction

The consumption of microalgae-based foods is growing due to their exceptional nutritional benefits and sustainable cultivation. However, their strong off-flavors and odors hinder t... Read full abstract on PubMed →

PMID: 40361595 DOI: 10.3390/foods14091511 Full text on PMC

2025 sensory panel

Comparative analysis of flavor profiles in Chinese hybrid hazelnut (Corylus heterophylla × Corylus avellana) under different roasting conditions using HS-SPME-GC-MS and UPLC-MS/MS.

Roasting impacts the sensory and quality of hazelnuts, yet the metabolic mechanisms underlying thermal-induced flavor changes remain unclear. This study investigated the effects of... Read full abstract on PubMed →

PMID: 40780167 DOI: 10.1016/j.foodchem.2025.145779

2025 aroma analysis

Effects of Wheat Composition on the Physicochemical and Volatile Components of <i>Daqu</i> (A Primary Starter for Chinese <i>Baijiu</i> Fermentation).

Wheat serves as the primary raw material for medium- and high-temperature <i>Daqu</i>, a key saccharification, fermentation, and flavoring agent in Chinese <i>Baijiu</i> production... Read full abstract on PubMed →

PMID: 41227612 DOI: 10.3390/foods14213638 Full text on PMC

2025 gc ms

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test.

Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu f... Read full abstract on PubMed →

PMID: 40724310 DOI: 10.3390/foods14142490 Full text on PMC

2025 aeda

Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometry.

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... Read full abstract on PubMed →

PMID: 40110406 DOI: 10.1007/s10068-024-01783-x Full text on PMC

2025 aeda

Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips.

<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... Read full abstract on PubMed →

PMID: 40177180 DOI: 10.3389/fnut.2025.1525480 Full text on PMC

2025 gc ms

Effects of Different Treatments on Storage Stability and Flavor Characteristics of Wheat Germ

In order to study the effects of different treatments on the storage stability and flavor characteristics of wheat germ, wheat germ after hot air treatment and radio frequency trea... Read full abstract on PubMed →

PMID: doi:10.13386/j.issn1002-0306.2024050219 DOI: 10.13386/j.issn1002-0306.2024050219

2025 aeda

Comprehensive analysis of the flavor volatiles and quality characteristics of ginseng products via GC × GC-TOF-MS, aroma profiles and multivariate statistics.

<h4>Introduction</h4>As a popular supplement in the world, ginseng occupies a prominent position in the health food industry. With the expansion of the consumer market, ginseng pro... Read full abstract on PubMed →

PMID: 41404328 DOI: 10.3389/fnut.2025.1719311 Full text on PMC

2025 aeda

Comprehensive Characterization of Aroma Compounds in Four Different Varieties of Cigar Tobacco Leaves from China Using HS-SPME-GC × GC-TOF-MS Combined with Flavor Profiling.

In order to conduct in-depth research on the stylistic characteristics of different varieties of cigar tobacco leaves (CTLs), we have carried out the following research work: first... Read full abstract on PubMed →

PMID: 39989788 DOI: 10.1021/acsomega.4c09407 Full text on PMC

2025 gc ms

Physicochemical properties of three Yunnan cigar tobacco leaves and identification of aroma compounds in tobacco smoke.

<h4>Introduction</h4>This study focused on three kinds of cigar tobacco leaves (Yunxue 6, Yunxue 36, Yunxue 2) produced in Yunnan region, and through the systematic analysis of the... Read full abstract on PubMed →

PMID: 40989007 DOI: 10.3389/fchem.2025.1664073 Full text on PMC

2025 Food chemistry gc ms

Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise.

This study explored the differences in physicochemical properties and flavor characteristics of mayonnaise prepared by partially replacing vegetable oil with salted hen egg yolk oi... Read full abstract on PubMed →

PMID: 40023948 DOI: 10.1016/j.foodchem.2025.143612

2025 aeda

Effect of roasting treatment on flavor and quality of fragrant corn oil.

Corn oil is valued for its nutritional properties and flavor, but roasting condition effects on flavor development remain understudied. This study examined the roasting condition (... Read full abstract on PubMed →

PMID: 40623342 DOI: 10.1016/j.foodchem.2025.145426

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.