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.
4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais i... Read full abstract on PubMed →
Increasing the thiamine concentration in a respective process flavor yields a product with a significant higher kokumi activity. S-plot analysis of the mass spectrometric data reve... Read full abstract on PubMed →
The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and... Read full abstract on PubMed →
The generation of selected Maillard-derived odorants from iso-oligosaccharides (IOSs), namely, from isomaltose, isomaltotriose, isomaltulose, and melibiose, was studied and compare... Read full abstract on PubMed →
Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. This study examined the indu... Read full abstract on PubMed →
Maillard reactions occur in dairy products during heat treatment. Furfuryl alcohol (FA) may be found in dairy products as a result of Maillard reactions. The recent posting in Cali... Read full abstract on PubMed →
This study aims to investigate the Maillard reaction products (MRPs) generated between enzymatic beef hydrolysated sulphur-containing oligopeptides and xylose subjected to heat tre... Read full abstract on PubMed →
The aroma profiles of bread crusts made from intermediate wheatgrass (<i>Thinopyrum intermedium</i>) and whole wheat (<i>Triticum aestivum</i>) flours were compared. Based on gas c... Read full abstract on PubMed →
Volatile compounds formed in model reactions involving synthesized initial Maillard intermediates Gly-Amadori and [13C5]-2-threityl-thiazolidine-4-carboxylic acids ([13C5]-TTCA) in... Read full abstract on PubMed →
Glutathione and glucose with or without chicken fat/oxidized chicken fat were thermally reacted for generation of stewed meat-like aroma, where 42 sulfur-containing odorants were i... Read full abstract on PubMed →
To improve the quality and safety of brown fermented milk (BFM), the formation and alterations of potentially harmful Maillard reaction products (MRPs), including 3-deoxyglucosone... Read full abstract on PubMed →
Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitternes... Read full abstract on PubMed →
Pea protein hydrolysate (PPH) is successfully conjugated with gum arabic (GA) through Maillard-driven chemistry. The effect of cross-linking conjugation on the structure, solubilit... Read full abstract on PubMed →
The Maillard reaction intermediate (MRI) and Maillard reaction products (MRPs) derived from xylose (Xyl) and phenylalanine (Phe) were prepared, then stored at 25 °C for 60 days. Af... Read full abstract on PubMed →
In this study, production of three α-dicarbonyl compounds (α-DCs) including glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) as well as volatile flavor compounds was analyzed u... Read full abstract on PubMed →
It has been shown in recent studies that flavor and food-borne process contaminants are generated through similar reaction pathways, might it be the Maillard reaction cascade or ox... Read full abstract on PubMed →
Amadori rearrangement product (ARP) derived from glutamic acid (Glu) and xylose (Xyl) was prepared by aqueous Maillard reaction. Subsequently, ion exchange chromatography, MS, and... Read full abstract on PubMed →
Fish scales are usually discarded or used to produce fish meal, etc. In order to enhance their utility, we produced the gelatin hydrolysates from fish scales (FSGH) and they were h... Read full abstract on PubMed →
ObjectivesThe objective of this study was to utilize mass spectrometry (MS) instrumentation to define flavor differences in beef strip loin steaks cooked on five different surface... Read full abstract on PubMed →
Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory ana... 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.