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.
This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The Intern... Read full abstract on PubMed →
Carcinogenic heterocyclic aromatic amines (HAAs) with the structure of aminoimidazoazaarene (PhIP, MeIQx, IQ, and MeIQ) are produced by reaction of creatin(in)e, ammonia, and react... Read full abstract on PubMed →
To improve the flavor of <i>Ostrea rivularis</i> Gould, enzymatic hydrolysis was conducted and xylose-OEH Maillard reaction products were prepared. Then, their physicochemical prop... Read full abstract on PubMed →
Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and... Read full abstract on PubMed →
Aroma is a critical component of the flavor and quality of beverages. Among the volatile chemicals responsible for fragrance perception, sulfur compounds are unique odorants due to... Read full abstract on PubMed →
Aldehydes are natural volatile aroma compounds generated by the Maillard reaction of sugars and amino acids in food and affect the flavor of food. They have been reported to exert... Read full abstract on PubMed →
<i>Bangia fusco-purpurea</i> is an economically important seaweed with Fujian characteristics. Given that its harvest is seasonal, drying is often used to remove moisture, extend s... Read full abstract on PubMed →
This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor for... Read full abstract on PubMed →
This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The process was carried out at 15 MP... Read full abstract on PubMed →
<b>Introduction:</b> <i>Candida</i> genus plays a crucial role in cigar fermentation, and strains from different sources might have differences in metabolic characteristics. Theref... Read full abstract on PubMed →
Non-centrifugal cane sugar (NCS) is produced from sugarcane syrup via thermal evaporation. This study aimed to assess the effects of different temperatures during the evaporation p... Read full abstract on PubMed →
Heating of either 3,5-heptadien-2-one or 2,6-heptanedione in the presence of ammonia produced 2,6-dimethylpyridine, and also 3-methylcyclohex-2-en-1-one for the second ketone. When... Read full abstract on PubMed →
Volatile flavor compounds as they relate to canine and feline palatability of wet pet food has yet to be established in the industry. The objectives of this study were to determine... Read full abstract on PubMed →
A promising way to utilize fish by-products is to develop hydrolysis of fish proteins with enzymes. The obtained fish protein hydrolysates (FPHs) are rich in peptides and amino aci... Read full abstract on PubMed →
This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy... Read full abstract on PubMed →
Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zan... Read full abstract on PubMed →
Hihatsumodoki (Piper retrofractum Vahl) is a traditional spice from Okinawa (Japan) that can be processed in different ways to create the desired flavor. Herein, we examined the ef... Read full abstract on PubMed →
The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. T... Read full abstract on PubMed →
The white pulp of the Chinese water chestnut (CWC) is crisp and sweet with delicious flavours and is an important ingredient in many Chinese dishes. Phenylacetaldehyde is a charact... Read full abstract on PubMed →
Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was c... 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.