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 study investigates the influences of RF roasting on oil yield, color appearance, bioactive components, antioxidant capacity, volatile compounds, sensory and nutritional proper... Read full abstract on PubMed →
The Maillard reaction (MR), a non-enzymatic interaction between reducing sugars and amino compounds, plays a pivotal role in developing the flavor, color, and aroma of thermally pr... Read full abstract on PubMed →
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography-mass spectrome... Read full abstract on PubMed →
Consumers prefer mung beans for their low allergenicity and nutritional benefits. However, flavour development in mung bean foods has been problematic, with beany flavour being a l... Read full abstract on PubMed →
Processed brown sugar is produced by combining non-centrifugal cane sugar (NCS), raw sugar, and molasses. The present study aimed to examine the effects of NCS and raw sugar blendi... Read full abstract on PubMed →
The increasing prevalence of early breastfeeding cessation has increased dependence on infant formula (IF). However, IF is usually not consumed in a timely manner after opening. Th... Read full abstract on PubMed →
Collagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physi... Read full abstract on PubMed →
Thermal-processed foods like baked, smoked, and fried products are popular for their unique aroma, taste, and color. However, thermal processing can generate various contaminants v... Read full abstract on PubMed →
Understanding aroma compounds' changes during Shuixian roasting is vital for scientific guidance. This study used gas chromatography-ion mobility spectrometry (GC-IMS) and two-dime... Read full abstract on PubMed →
<i>Camellia oleifera</i> oil (CO) is an important edible oil with excellent nutritional value. Recently, there has been an increasing market demand for oils with distinct flavor pr... Read full abstract on PubMed →
Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanis... Read full abstract on PubMed →
Theanine and fructose are the primary substrates participating in the Maillard reaction during the thermal processing of tea, playing a significant role in forming its characterist... Read full abstract on PubMed →
BACKGROUND: In recent years, the increasing demand for healthy, convenient, and ready-to-eat food has led to fresh-cut fruit becoming increasingly popular. However, mechanical dama... Read full abstract on PubMed →
Meat and meat-based food produces a certain composition of volatile compounds, which can be used to identify its origin and, consequently, for food authentication. Numerous studies... Read full abstract on PubMed →
<h4>Introduction</h4>This study focused on three kinds of cigar tobacco leaves (Yunxue 6, Yunxue 36, Yunxue 2) produced in Yunnan region, and through the systematic analysis of the... Read full abstract on PubMed →
Corn oil is valued for its nutritional properties and flavor, but roasting condition effects on flavor development remain understudied. This study examined the roasting condition (... Read full abstract on PubMed →
Advanced glycation end products (AGEs) derived from food are compounds readily formed during heating and processing through non-enzymatic glycation reactions such as the Maillard r... Read full abstract on PubMed →
Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profil... Read full abstract on PubMed →
A coffee substitute derived from sweet lupins (<i>Lupinus angustifolius</i> L.) was investigated for the first time with regard to the impact of the roasting process on flavour for... Read full abstract on PubMed →
Functional beverages enhance the nutritional value of their ingredients by increasing the levels of bioactive components, such as probiotics. To achieve consumer acceptance, functi... 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.