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.
This work describe products of reactions between four alpha-dicarbonyl compounds (diacetyl, pentan-2,3-dione, glyoxal, and methylglyoxal) or two alpha-hydroxy ketones, (acetoine an... Read full abstract on PubMed →
Volatiles of roasted chicken breast muscle and byproducts, such as backbones, breastbones, spent bones, and skin, were investigated. Total volatile concentrations ranged from 2030... Read full abstract on PubMed →
One of the possible pathways of the formation of mutagens in heated foods is through the pyrazine cation radical generated in the early stage of the Maillard reaction. The aim of t... Read full abstract on PubMed →
Thermal reactions of cysteine/furfural and cysteine/ribose mixtures were studied in model systems to gain more insight into the influence of structured fluids such as L(2) microemu... Read full abstract on PubMed →
Breeding sweetpotatoes (Ipomoea batatas (L.) Lam.) for improved flavor would be greatly facilitated by understanding the flavor chemistry of the crop. To ascertain the chemical com... Read full abstract on PubMed →
Three closely related 4-hydroxy-3(2H)-furanones have been found in a range of highly cooked foodstuffs where they are important flavour compounds with aroma threshold values as low... Read full abstract on PubMed →
Heat and alkali treatment of food proteins widely used in food processing results in the formation of crosslinked amino acids such as lysinoalanine, ornithinoalanine, lanthionine,... Read full abstract on PubMed →
Application of aroma extract dilution analysis on two different model mixtures of proline and glucose, reacted under aqueous or dry-heating conditions, revealed 2-propionyl-1-pyrro... Read full abstract on PubMed →
Undersized processed crawfish are proposed to be a resource for effective recovery of crawfish flavors. Tail puree from undersized crawfish was hydrolyzed using protease APL-440 th... Read full abstract on PubMed →
Chemical fingerprinting of Australian honey requires information on the composition of natural honey volatiles if it is to be useful as a honey-sourcing method. The naturally occur... Read full abstract on PubMed →
Application of an aroma extract dilution analysis on extracts prepared from either thermally treated solutions (20 min, 145 degrees C) of glucose/cysteine (I) or rhamnose/cysteine... Read full abstract on PubMed →
The headspace volatiles from Maillard reaction mixtures of cysteine and ribose heated at 185 degrees C with or without the addition of phosphatidylcholine, either dry or in the pre... Read full abstract on PubMed →
Application of the aroma extract dilution analysis on a solvent extract isolated from a thermally treated solution (145 degrees C; 20 min) of cysteine/ribose led to the identificat... Read full abstract on PubMed →
A review of five different routes to the synthesis of the grilled or fried food carcinogen 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (8-MeIQx) and of closely related compounds... Read full abstract on PubMed →
Thermal degradation of fractions from sweetpotato roots ('Jewel') was conducted with gas chromatography- mass spectrometry to identify precursors of critical flavor volatiles. Upon... Read full abstract on PubMed →
N-Nitroso-N-(3-keto-1,2-butanediol)-3'-nitrotyramine (NO-NTA) is a product of a model browning system in the presence of sodium nitrite. In this study, the chemical structure is co... Read full abstract on PubMed →
The maillard reactions of [1-13C]glucose with proline and hydroxyproline, respectively, were investigated to gain more insight into the reaction pathways involved. Among others, ma... Read full abstract on PubMed →
Despite the benefits attributed to food preservatives, some concern still remains regarding their safety and possible influence on nutrients. Surprisingly, there is quite a lack of... Read full abstract on PubMed →
1. Interactions of methyl-substituted pyrazines, and other constituents of Maillard products generated during heat treatment of food, with hepatic microsomal mixed-function oxygena... Read full abstract on PubMed →
Maltose and lactose react with methylammoniumacetate in a hot aqueous solution giving a dark brown mixture of products. 1,2-dimethyl-3-hydroxy-4-pyridone (5) can be isolated from t... 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.