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.
Roasting is an important operation to produce attractive colors and distinctive flavors during the production of sesame oil. To investigate the contributions of macromolecules to t... Read full abstract on PubMed →
This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and... Read full abstract on PubMed →
In Ayurveda, a traditional Indian medicine system, clarified butter is called ghee and is used for food and medicinal purposes. Since butter is subjected to heat to prepare ghee, t... Read full abstract on PubMed →
In this study, some common proteins including, whey protein isolate (WPI), soy protein isolate (SPI), and gelatin (G) conjugated with maltodextrin (MD) via Maillard reaction and we... Read full abstract on PubMed →
Among many strategies known to mitigate acrylamide formation, addition of cations, particularly calcium, is effective and can be used in bakery products. In this study, the effects... Read full abstract on PubMed →
This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect... Read full abstract on PubMed →
We explored the effect of microwave heating (MWH) and electric heating (ETH) on the volatile compounds (VCs) of pepper (<i>Capsicum annuum L.</i>). The spectral of the produced mel... Read full abstract on PubMed →
Plant-based food products have been receiving an astronomical amount of attention recently, and their demand will most likely soar in the future. However, their unpleasant, intrins... Read full abstract on PubMed →
The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and a... Read full abstract on PubMed →
IntroductionAdding a fermentation medium is an effective way to improve the quality of cigar tobacco leaves.MethodsA novel microbial fermentation medium produced by an edible medic... Read full abstract on PubMed →
<i>Lycium barbarum</i> seed meal contains a variety of bioactive compounds, but the use of <i>L. barbarum</i> seed meal in the food industry is rare. This study aimed to evaluate t... Read full abstract on PubMed →
with the biocompatible ligands from the Maillard reaction. The composite structure elucidation was carried out by transmission electron microscopy (TEM), scanning electron microsco... Read full abstract on PubMed →
This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard... Read full abstract on PubMed →
The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine a... Read full abstract on PubMed →
< 0.05). The analysis of flavor volatiles showed that high-temperature fermentation decreased the levels of alcohols and esters and resulted in the formation of furanic and pyranic... Read full abstract on PubMed →
Type 2 Diabetes mellitus (T2DM) is one of the most common chronic multifactorial diseases, which is associated with the increased concentration of glucose in the blood. Therefore,... Read full abstract on PubMed →
The current trend of lowering 5-hydroxymethylfurfural (5-HMF) dietary exposure is challenging since its formation is parallel with the development of food color, flavor and aroma.... Read full abstract on PubMed →
The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such a... Read full abstract on PubMed →
Jiuzao glutelin isolate (JGI) was reported to possess interface and functional properties. To enhance the stability and properties of JGI, conjugation between JGI and carboxymethyl... Read full abstract on PubMed →
< 0.05) the HMF formation (from 1236 µg/kg to 4239 µg/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments we... 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.