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.
Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and... Read full abstract on PubMed →
This study investigated the effects of Maillard reactions using various saccharides (gum arabic, dextrin, glucose) and ultrasonication on the emulsifying and physicochemical proper... Read full abstract on PubMed →
This study assessed the physico-chemical and sensory effects of enriching composite cereal porridges, typically consumed in Uganda, with undried house crickets (<i>Acheta domesticu... Read full abstract on PubMed →
The melanoidins produced by the Maillard reaction give foods a golden, brown or black color and release aromatic compounds. Investigating the molecular structure and pyrolysis char... Read full abstract on PubMed →
Coffee leaves, known for their health-promoting phytochemicals, have emerged as a potential functional tea ingredient. However, the effect of infrared drying (IFD) on its propertie... Read full abstract on PubMed →
Maillard reaction products (MRPs) were prepared at high temperatures using soybean protein hydrolysates (SPH) and reducing pentose (xylose and arabinose), hexose (galactose and glu... Read full abstract on PubMed →
Lipidomics technology allows systematic elucidation of molecular transformation mechanisms during oil processing and precise characterization of spatiotemporal distribution pattern... Read full abstract on PubMed →
Qingke (Hordeum vulgare L. var. nudum Hook. f.) is a cereal of Gramineae, and it is an indispensable food crop for people in the Qinghai-Tibetan Plateau of China. This work focused... Read full abstract on PubMed →
The advancement of novel microbial resources is pivotal for improving traditional Daqu fermentation in Chinese strong-flavor Baijiu. Although Zymomonas mobilis (Z. mobilis) exhibit... Read full abstract on PubMed →
To investigate the formation of flavor compounds in sheep bone soup, E-nose, gas chromatograph (GC), and gas chromatography-mass spectrometry (GC-MS) were used to determine the cha... Read full abstract on PubMed →
<h4>Introduction</h4>Tobacco flower buds play a crucial role in enhancing the aroma quality of cigar tobacco leaves (CTLs). By incorporating tobacco flower bud extract into the fer... Read full abstract on PubMed →
Native to the west Java Region, Indonesia, ‘Cilembu’ sweet potatoes (Ipomea batatas L. var Rancing) is highly valued for its unique taste. However, the volatile compound profile of... Read full abstract on PubMed →
Promoting the Maillard reaction (MR) is an effective way to enhance the flavor of oils. To produce fragrant sunflower oil with low oxidation, a mixture of cold-pressed sunflower oi... Read full abstract on PubMed →
This study aimed to develop a low-beany Maillard brown soy yogurt (MBSY) and compare its physicochemical properties and flavor with non-Maillard soy yogurt, commercial soy yogurt,... Read full abstract on PubMed →
This study investigated the effects of dietary Antarctic krill meal (AKM) on the physiological metabolism and flavor quality of adult <i>Eriocheir sinensis</i> ovaries during the p... Read full abstract on PubMed →
The impact of production and cooking on protein oxidation, lipid oxidation and Maillard reaction products (MRPs) generation was evaluated for firm regular tofu, tempeh, and seitan,... Read full abstract on PubMed →
This review provides an effective strategy for understanding meat flavor. Understanding the taste of meat is essential for improving meat quality, and the taste should be analyzed... Read full abstract on PubMed →
Chicken meat flavor is a significant factor in consumer preferences and purchasing behaviors, including taste, aroma, and texture, directly impacting perceived chicken meat quality... Read full abstract on PubMed →
Our study investigated the flavor-enhancing attributes of Maillard reaction products (MRPs) derived from sesame cake meal digest. Taste dilution analysis (TDA) revealed that peptid... Read full abstract on PubMed →
Reducing acrylamide (AA) formation in thermally processed foods, particularly bread, is a major food safety concern. Plant-based additives, including powders and extracts, offer a... 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.