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.
      

252 results for "aeda" · Clear filters

2026 aeda

Extensive "Heart-Cut" 2D GC-MS/Olfactometry, Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of "Five-Grain" Derived Compounds to Baijiu Aroma.

Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat... Read full abstract on PubMed →

PMID: 41589319 DOI: 10.1021/acs.jafc.5c07407

2026 aeda

Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar.

Aroma compounds in fermented foods are from raw material or produced by microorganisms, contributing to their diverse aroma profiles. The key odor-active compounds (OACs) present i... Read full abstract on PubMed →

PMID: 41741489 DOI: 10.1038/s41538-026-00772-0 Full text on PMC

2026 aeda

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis.

This study successfully developed a botanical-type Lujiu product based on Jiang-flavor Baijiu (BTLJF) with a distinctive flavor profile. The aroma composition was systematically in... Read full abstract on PubMed →

PMID: 41458529 DOI: 10.1002/fsn3.71222 Full text on PMC

2025 Food chemistry aeda

Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast.

Qingke (Highland barley), an indispensable crop on China's Qinghai-Tibetan Plateau, was investigated for its characteristic aroma through flavoromics. A comparative analysis with b... Read full abstract on PubMed →

PMID: 41109048 DOI: 10.1016/j.foodchem.2025.146612

2025 Journal of agricultural and food chemistry aeda

Exploring the Key Indicators for Off-Flavor in Industrial Osmanthus Absolute through Sensomics and Chemometric Approaches.

The occurrence of off-flavor in osmanthus absolutes has emerged as a significant concern that could hinder its broad market acceptance and associated economic development. In this... Read full abstract on PubMed →

PMID: 39817322 DOI: 10.1021/acs.jafc.4c10143

2025 Food chemistry aeda

Insight into the effect of GSH curing treatment on the flavor formation of chicken meat.

Glutathione (GSH) is an important precursor of meat flavor. This study aimed to evaluate the effect of GSH-curing on the flavor of cooked chicken. GSH-cured chicken with different... Read full abstract on PubMed →

PMID: 39708508 DOI: 10.1016/j.foodchem.2024.142488

2025 aeda

Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu.

The quality of Sauce-flavor baijiu hinges on sensory characteristics and key aroma compounds, which traditional methods struggle to evaluate accurately and effectively. This study... Read full abstract on PubMed →

PMID: 39952173 DOI: 10.1016/j.foodchem.2025.143328

2025 aeda

Flavor Quality Characterization of Rapeseed Oil During Storage by Physicochemical Analysis, Sensory Evaluation, Electronic Nose, and GC–O

Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma‐active compounds of rapeseed oil and their changes during storage are unclear. I... Read full abstract on PubMed →

PMID: doi:10.1155/jfbc/7434957 DOI: 10.1155/jfbc/7434957

2025 aeda

Co-cultivation effects of Lactobacillus plantarum and Pichia pastoris on the key aroma components and non-volatile metabolites in fermented jujube juice.

Fermented jujube products are gradually becoming popular. However, few studies have focused on the relationship between the metabolites and aroma compounds in jujube during the fer... Read full abstract on PubMed →

PMID: 40196838 DOI: 10.1039/d5ra00193e Full text on PMC

2025 aeda

Characterization of the Key Odorants of Mastic Gum (Pistacia lentiscus var. Chia) from Two Different Countries

Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma propertie... Read full abstract on PubMed →

PMID: doi:10.3390/app15105329 DOI: 10.3390/app15105329

2025 aeda

Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries.

Red goji berries, reputed worldwide as "superfruit", are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goj... Read full abstract on PubMed →

PMID: 40647140 DOI: 10.3390/foods14132388 Full text on PMC

2025 aeda

Characterization of Important Odorants in Rehydrated Lobster Mushrooms.

Lobster mushrooms, a type of wild edible mushroom found in the temperate forests of North America, are renowned for their unique seafood-like aroma. Due to their short harvesting s... Read full abstract on PubMed →

PMID: 40983911 DOI: 10.1021/acs.jafc.5c07619

2025 aeda

Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science.

In this study, the molecular sensory science method was used to characterize the key odorants in three kinds of Sichuan hotpot oil via HS-SPME and GC-MS methods. Aroma extract dilu... Read full abstract on PubMed →

PMID: 41189591 DOI: 10.1002/fsn3.71098 Full text on PMC

2025 aeda

Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching.

The characteristic aroma compounds in blanched garlic were investigated by solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chrom... Read full abstract on PubMed →

PMID: 41267253 DOI: 10.1016/j.foodres.2025.117641

2025 aeda

The Plant of Many Scents: Unraveling the Odorant Composition of Selected CBD Hemp Cultivars.

This study presents the first comprehensive sensory-guided investigation into the odor-active compounds of dried hemp (Cannabis sativa L.) flowers. Using gas chromatography-... Read full abstract on PubMed →

PMID: 40929713 DOI: 10.1021/acs.jafc.5c07208 Full text on PMC

2025 aeda

Decoding the Aroma Gap: Sensomics-Based Characterization of Key Odorants in the Plant-Based Egg and Chicken Egg.

This study presents the first molecular-level comparative analysis of chicken scrambled eggs and vegan scrambled eggs, identifying a total of 20 odorants using Aroma Extract Diluti... Read full abstract on PubMed →

PMID: 40401905 DOI: 10.1021/acs.jafc.5c04304 Full text on PMC

2025 aeda

Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis

In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffe... Read full abstract on PubMed →

PMID: 41008165 DOI: 10.3390/foods14183192 Full text on PMC

2025 aeda

The main aromatic compounds in sugar fried Yanshan chestnut flesh

Abstract The unique flavor profile of sugar-fried Yanshan chestnuts is determined by their distinct aroma components. Research on these components is conducted using molecular sens... Read full abstract on PubMed →

PMID: doi:10.1080/23311932.2025.2546072 DOI: 10.1080/23311932.2025.2546072

2025 aeda

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality

This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quali... Read full abstract on PubMed →

PMID: 41312202 DOI: 10.1016/j.fochx.2025.103272 Full text on PMC

2025 aeda

Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS

Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the ke... Read full abstract on PubMed →

PMID: 40520693 DOI: 10.1016/j.fochx.2025.102595 Full text on PMC

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.