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.
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.
BACKGROUND: Volatile organic compounds are critical for food flavor and play important roles in plant-plant interactions and plants' communications with the environment. Tobacco is... Read full abstract on PubMed →
The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde−glutathione−rib... Read full abstract on PubMed →
The generations of dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) in a binary or ternary model system including lipids, free amino acids and Maillard reaction products (M... Read full abstract on PubMed →
Deodorization and umami enhancement are important challenges in promoting and consuming fish products. The aim of this study was to establish whether exogenous addition of oxidized... Read full abstract on PubMed →
The flavor intensity of thermally processed 2‑threityl-thiazolidine-4-carboxylic acid (TTCA) was significantly improved to 1.56 times of that generated from MRPs, but its flavor pr... Read full abstract on PubMed →
This study explored the addition of cysteine (Cys) affecting the color formation of heated 2-threityl-thiazolidine-4-carboxylic acid (TTCA) models under different reaction conditio... Read full abstract on PubMed →
Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-... Read full abstract on PubMed →
Sugar reduction in foods is of global interest in food science and industry to limit excessive calorie intake for healthier nutrition. Therefore, a modified Weibull model-based app... Read full abstract on PubMed →
Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commer... Read full abstract on PubMed →
Fish have the potential to be a natural source of flavor. Hence, they can be used as the main ingredient in flavor enhancers. This research examines the characteristics of flavor e... Read full abstract on PubMed →
4-methylimidazole (4-MEI) is widely used industrially. This carcinogenic component has been reported in some types of food. It is usually produced by the caramelization process in... Read full abstract on PubMed →
BACKGROUND A new enzymatic hydrolysis-based process inspired by the Maillard reaction can produce strong flavored, high-value rapeseed oil that meets safety requirements. Herein, t... Read full abstract on PubMed →
During beer and wine production, Maillard reaction products (MRPs) are formed, which have a particular influence on the taste and aroma of the fermented beverages. Compared to beer... Read full abstract on PubMed →
The fermentation process of traditional shrimp paste is closely associated with the production of flavor substances, but the formation mechanism of key aroma components is still un... Read full abstract on PubMed →
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF), a compound having a sweet caramel-like odor, is one of the major compounds generated by the Maillard reaction. DMHF could affect the p... Read full abstract on PubMed →
Nonanal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and (E,Z)-2,6-nonadienal were used to reveal the effect of the number and position of unsaturated bond in aliphatic aldehydes on Maill... Read full abstract on PubMed →
The aim of this study was to track changes in the volatilome of cold-pressed oil and press cakes obtained from roasted seeds and to combine it with the profile of non-volatile meta... Read full abstract on PubMed →
Thirty-three USDA Select boneless top loins were selected from carcasses at a commercial major packing plant, vacuum-packaged, and aged for 14 d (4 °C). The loins were then divided... Read full abstract on PubMed →
Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being ea... Read full abstract on PubMed →
The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usu... Read full abstract on PubMed →
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.