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
More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.
2022
aeda
Aroma composition of cold-pressed walnut oil (CWO) and hot-pressed walnut oil (HWO) was analyzed by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry (GC...
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2022
Meat and Muscle Biology
gc ms
Volatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) and cooked on a commercial flat top grill at 177°C (L...
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2022
sensory panel
Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of li...
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PMID: 36230091
DOI: 10.3390/foods11193015
Full text on PMC
2022
Angewandte Chemie (International ed. in English)
other
"A key experience in my education was the interdisciplinary training in different research groups with a diversity of research focus and culture … My favorite example of chemistry...
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2022
Journal of proteome research
other
Cashews are one of the most prevalent causes of tree nut allergies. However, the cashew proteome is far from complete, which limits the quality of peptide identification in mass sp...
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2022
Food chemistry
other
In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180, 360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability character...
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2022
other
Curcuma amada Roxb. is an important member of the Zingiberaceae family and is commonly
known as mango ginger due to its resemblance to ginger and the green mango like aroma of th...
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2022
gc ms
Early reviews focused on volatile compounds in cooked meat or meat products by GC-MS analysis. However, actually only a small number of odor-active activities, i.e., odorants, play...
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2022
sensory panel
Thai roasted chilli seasoning is a condiment used to enhance the taste and aroma of foods,
especially noodles. The characteristics of aroma-active compounds were analysed by
using...
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2022
Molecules
gc ms
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The sea...
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2022
Molecules (Basel, Switzerland)
other
Tropomyosin (TM) is an important crustacean (Scylla paramamosain) allergen. This study aimed to assess Maillard-reacted TM (TM-G) induction of allergenic responses with cell and mo...
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2022
Food research international (Ottawa, Ont.)
other
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and advanced glycation end products (AGEs) could be formed during the thermal processing...
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2022
Molecules (Basel, Switzerland)
other
Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in...
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2022
gc ms
In this study, self-made cat food attractant was prepared by Maillard reaction using hydrolysate of grass carp waste as raw material and glucose and cysteine hydrochloride as subst...
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2022
gc ms
<i>Broa</i> is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volat...
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2022
Molecules (Basel, Switzerland)
aeda
Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of di...
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2021
Molecules
aroma analysis
plays an important role promoting formation of flavor compounds.
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2021
Animal Bioscience
other
OBJECTIVE: The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens (C...
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2021
Foods
other
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in u...
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2021
Food Science & Nutrition
other
disappeared and C=O, C=N and C-N increased. Determination of free -SH residues suggested mutual conversion between disulfide bonds and sulfhydryl groups occurred during Maillard re...
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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.