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.
< 0.05). LPPMs dry-heated for three days obtained relatively strong inhibitory activity against HepG2 cells and SGC7901 cells, as well as strong immunostimulating effects on the ni... Read full abstract on PubMed →
The data presented here are related to the research paper entitled "Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by M... Read full abstract on PubMed →
5-hydroxymethyl-2-furfural (5-HMF) is a thermal decomposition product of saccharides. There are two main ways for the formation of 5-HMF. First, 5-HMF is forming during Maillard re... Read full abstract on PubMed →
Fresh and partially oxidized flaxseed oil, as models of omega-3 rich lipids, were submitted to in vitro gastrointestinal digestion. Hydrolysis level, lipid composition and oxidativ... Read full abstract on PubMed →
u n i ve r s i t y o f co pe n h ag e n Københavns Universitet Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms Lund, Marianne Nissen; Ray, Colin Andr... Read full abstract on PubMed →
BACKGROUND: Methylglyoxal (MGO) as a α-dicarbonyl compound not only affects food flavor and color but also contributes to the loss of nutrition and the generation of toxic compound... Read full abstract on PubMed →
2,5-Diketopiperazines (2,5-DKPs) have been found to occur in a wide range of food and beverages, and display an array of chemesthetic effects (bitter, astringent, metallic, and uma... Read full abstract on PubMed →
Numerous Maillard reaction and lipid oxidation products are present in processed foods such as heated cereals, roasted meat, refined oils, coffee, and juices. Due to the lack of ex... Read full abstract on PubMed →
Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called "horchata". Seeds are roasted to develop a speci... Read full abstract on PubMed →
A comprehensive kinetic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roasting was proposed based on a multi-response kinetic modeli... Read full abstract on PubMed →
The effect of Maillard reaction products (MRPs), formed during the production of dark malts, on the synthesis of higher alcohols and esters in beer fermentations was investigated b... Read full abstract on PubMed →
The popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the aroma of other foods, such as... Read full abstract on PubMed →
The antioxidative, antibacterial, and food functional properties of the half-fin anchovy hydrolysates (HAHp)-glucose conjugates formed by Maillard reaction (MR) were investigated,... Read full abstract on PubMed →
Genistein is a phytoestrogen with diverse biological activities. It is a potent antioxidant and antibrowning agent in in vivo and in vitro. Genistein acts as a preventative and the... Read full abstract on PubMed →
The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard... Read full abstract on PubMed →
It is well established that a wide range of reductones is formed in the course of the Maillard reaction and that these substances contribute to the oxidative stability of food. The... Read full abstract on PubMed →
In this study, we determined the effect of nutritive sweeteners at 0 to 0.50 moles/kg on lipid oxidation in a model cookie system. Confocal microscopy using Bodipy 493 as a fat sol... Read full abstract on PubMed →
The health awareness recently shown by consumers has led to a demand for health beneficial products. In particular, researchers are currently focusing their studies on the search f... Read full abstract on PubMed →
The influence of fermentation temperatures (8°C, 16°C, and 32°C) and yeast levels (2%, 4%, and 6% of the flour) on the formation of volatile compounds in the crust of whole meal wh... Read full abstract on PubMed →
The aim of this study is to evaluate the potential of a novel yeast <i>Williopsis saturnus</i> var. <i>mrakii</i> NCYC 500 to produce fruity beer. Fermentation performance of <i>W.... 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.