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.
Carbonyl compounds generated through lipid peroxidation and Maillard-type reactions are relevant markers of food quality and safety due to their potential toxicity and prevalence i... Read full abstract on PubMed →
To explore the effect of oleic acid, linoleic acid, and linolenic acid on "glucose-glutathione" Maillard reaction initial stage and meaty flavor compounds formation pathways, gluta... Read full abstract on PubMed →
Cutting and steaming of purple-fleshed sweet potato (PFSP) tubers into segments improves cooking efficiency, but more contact with the air steam increases the loss of bioactive com... Read full abstract on PubMed →
5-hydroxymethyl-2-furfural (5-HMF) is a by-product of Maillard reaction and widely exists in food and environment, which may lead to lung cancer. However, the relevant mechanism is... Read full abstract on PubMed →
Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a chal... Read full abstract on PubMed →
To ensure the aroma and flavour quality of dried herbs, it is essential to understand flavour reactions that occur during complex drying mechanisms. This study investigated aroma f... Read full abstract on PubMed →
Caramelization is the heat-induced transformation of sugars, leading to the formation of characteristic caramel flavours and colours. Furanic compounds such as 5-hydroxymethyl-2-fu... Read full abstract on PubMed →
The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products f... Read full abstract on PubMed →
Glutathione (GSH) is an important precursor of meat flavor. This study aimed to evaluate the effect of GSH-curing on the flavor of cooked chicken. GSH-cured chicken with different... Read full abstract on PubMed →
Buckwheat honey is known for its high antioxidant activity, yet the compounds responsible for this effect have not been fully identified. This study used LC-MS-based untargeted met... Read full abstract on PubMed →
Frying food can provide an attractive flavor relatively quickly; however, it inevitably produces some safety risks during high-temperature processing, with potentially adverse huma... Read full abstract on PubMed →
Black garlic, a product obtained from fresh garlic (Allium sativum L.) under specific temperature and humidity conditions, has garnered significant scientific attention due to its... Read full abstract on PubMed →
Meat flavor production faces challenges of flavor instability from volatile Maillard reaction products (MRPs) and off-flavors from excessive high-temperature lipid oxidation (>140... Read full abstract on PubMed →
Thermal oxidation of phospholipids and triglycerides is a major source of beef aroma compounds. In this study, phosphatidylcholine (PC) and triglyceride (TG) were isolated and puri... Read full abstract on PubMed →
Fatty acids (FAs) in lipids are important precursors for the formation of meat aroma compounds. However, the specific roles of individual FAs and related reactions in beef aroma fo... Read full abstract on PubMed →
Kokumi peptides, such as glutathione (GSH), activate the calcium-sensing receptor (CaSR) in taste buds, evoking distinct sensory attributes. Foods containing GSH-derived Maillard r... Read full abstract on PubMed →
Plant-based meat analogs (PBMAs) have attracted attention owing to their various advantages, however, their taste limits their application, requiring improvement of the umami and s... Read full abstract on PubMed →
Enzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications. This study is centered on e... Read full abstract on PubMed →
Dried sweet potato (SP) produced using the inverse steaming process gradually turns deep brown and develops a rich aroma during storage. Investigating these changes and exploring t... Read full abstract on PubMed →
The Maillard reaction (MR) between sugars and amino acids, peptides, or proteins is understood to occur gradually during the production and aging of sparkling wines, where it contr... 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.