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.
Dietary habits that include an excess of added sugars have been strongly associated with an increased risk of obesity, heart disease, diabetes, and tooth decay. With this associati... Read full abstract on PubMed →
Aroma defects limit the application of fish protein hydrolysates as flavourings. This study aimed to develop a flavour concentrate from fermented tilapia fish head hydrolysate byma... Read full abstract on PubMed →
The reactions of different lipid-derived reactive carbonyls with ammonia-producing compounds were studied to investigate the formation of pyridines in foods. 2-Alkyl, 3-alkyl-, and... Read full abstract on PubMed →
In foods, the Maillard reaction (MR) and lipid oxidation lead to the formation of several molecules through interrelated chemical pathways. MR and lipid oxidation products were inv... Read full abstract on PubMed →
The fate of nitrogen during hydrothermal liquefaction of sewage sludge zur Erlangung des akademischen Grades eines DOKTORS DER INGENIEURWISSENSCHAFTEN (DR.-ING.) von... Read full abstract on PubMed →
Non-enzymatic browning reactions between lipid aldehydes and aminophospholipids might play an important role in the oxidative stability of cold-pressed vegetable oils. We, therefor... Read full abstract on PubMed →
The aim of this work is to study the ability of whey flavor precursors to form new volatile components under model conditions. The formation of new aromas is considered in the aspe... Read full abstract on PubMed →
Amadori rearrangement product (ARP) is an ideal flavor precursor. The formation kinetics of ARP from glycine-ribose system, 3-deoxyribosone (3-DR) and 1-deoxyribosone (1-DR) were e... Read full abstract on PubMed →
To understand the effect of lipid degradation on Maillard formation of meaty flavors, initial reaction intermediates in model systems of glucose-glutathione with hexanal, (E)-2-hep... Read full abstract on PubMed →
Radiation dose is important in radiotherapy. Too little, and the treatment is not effective, too much causes radiation toxicity. A biochemical measurement of the effect of radiothe... Read full abstract on PubMed →
This study compared aroma compositions and sensory aroma attributes of raw and cooked <i>Tenebrio molitor</i> larvae (mealworms). Main sensory aroma attributes of raw mealworms wer... Read full abstract on PubMed →
<h4>Introduction</h4>In the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available... Read full abstract on PubMed →
The network of the Maillard reaction can be influenced by the presence of polyphenols. In this paper, we evaluated the ability of secoiridoids to interact with asparagine and lysin... Read full abstract on PubMed →
Reactions involving reactive carbonyls, creatinine, and ammonia-producing compounds were investigated in order to clarify the formation of the heterocyclic aromatic amine (HAA) 2-a... Read full abstract on PubMed →
Thermal food processing has many beneficial consequences, although it also produces some unintentional undesired effects, such as the formation of potentially mutagenic and carcino... Read full abstract on PubMed →
Pyridines are produced during food processing and are important flavor compounds. In spite of that, their formation pathways are still poorly understood, in particular those relate... Read full abstract on PubMed →
To enrich the flavor additives of the Maillard reaction, two Amadori analogs, <i>N</i>-(1-deoxy-d-fructosyl-1-yl)-l-phenylalanine ester (Derivative 1) and di-<i>O</i>-isopropyliden... Read full abstract on PubMed →
The application of yeast extract (YE) in foods has widely evolved in recent decades. Generally, YE is added to foods because of its characteristic meaty and savory flavor notes. Th... Read full abstract on PubMed →
Maillard reaction products (MRPs) could offer flavor and aroma for food, and also render functional characteristics. In this work, three squid skin Maillard reaction products with... Read full abstract on PubMed →
A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic... 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.