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.
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is an aroma compound found in various foods, and used widely in the flavor and perfume industry. Dilute DMHF solutions exhibit a strawb... Read full abstract on PubMed →
BACKGROUND: The presence of acrylamide in food has attracted wide attention and has raised concerns due to its potential toxic and carcinogenic effects. The phenolic compounds in b... Read full abstract on PubMed →
In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Duru... Read full abstract on PubMed →
BACKGROUND: The salty snack market is re-inventing itself trying to offer to consumers healthier and added-value products often based on alternative vegetables/cereals, such as veg... Read full abstract on PubMed →
Undesired browning of Parmesan cheese can occur during the latter period of ripening and cold storage despite the relative absence of reducing sugars and high temperatures typicall... Read full abstract on PubMed →
The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to rea... Read full abstract on PubMed →
Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of 'Thompson Seedless' were analyzed by gas chromatography-mass spectrometry (GC/MS) for 0,... Read full abstract on PubMed →
Acrylamide, a colourless and odourless crystalline solid, formed via the Maillard reaction in food, has been reported with harmful properties for humans, such as toxicity and carci... Read full abstract on PubMed →
Acrylamide is a potential carcinogenic molecule formed during food heat processing at high temperature (Maillard reaction). In the present study, the ability of the yeast Aureobasi... Read full abstract on PubMed →
In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details a... Read full abstract on PubMed →
Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product i... Read full abstract on PubMed →
The work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Mailla... Read full abstract on PubMed →
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of... Read full abstract on PubMed →
The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrro... Read full abstract on PubMed →
Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for mo... Read full abstract on PubMed →
Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized proce... Read full abstract on PubMed →
ABSTRACT The solid-phase Maillard reaction of Alaska pollock frame (APF) mud with glucose preparation for seasoning powder was investigated. The response surface methodology was us... Read full abstract on PubMed →
BACKGROUND: Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wal... Read full abstract on PubMed →
Intensive study of the metabolome during the Douchi fermentation can provide new knowledge for optimizing the fermentation process. In this work, the metabolic characterization thr... Read full abstract on PubMed →
Because of less explored flavor characteristics and extensive utilization of bovine bone marrow extract (BBME) in food industry, this study was designed to focus on its flavor gene... 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.