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.
Over the past decade, plant-based milk alternatives (PBMAs) have gained increasing popularity. Several processing technologies, including heat treatment, are usually employed durin... Read full abstract on PubMed →
Hot air-dried shrimp (HDS) has a strong fishy smell greatly reducing its flavor quality. This study aimed to investigate the regulation of total lipids, phospholipids and triglycer... Read full abstract on PubMed →
Die Maillard-Reaktion spielt sowohl bei der Herstellung und Verarbeitung von Lebensmitteln als auch bei pathologischen Prozessen eine entscheidende Rolle. Mit der vorliegenden Diss... Read full abstract on PubMed →
Amadori rearrangement products (ARPs) are gaining more attention for their potential usage in the food flavor industry. Peptide-ARPs have been studied, but pyrazinones that were th... Read full abstract on PubMed →
The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction meth... Read full abstract on PubMed →
In this study, the stems (ST) and leaves (LT) isolated from Large-leaf yellow tea (LYT) were used for sensory evaluation and quantitative analysis of flavor metabolites by sensomic... Read full abstract on PubMed →
This study investigated the Maillard reaction in Baijiu and the effects of extended aging in the presence of Maillard reaction intermediates (MRIs) on aromatic compounds, particula... Read full abstract on PubMed →
Lipid is an important precursor for volatile flavor formation, but it is not clear how to study the reactions involved in forming key volatile flavor compounds in peanut oil. In th... Read full abstract on PubMed →
Several studies have described the effects of chitosan as an ingredient in bread, particularly from a technological and functional point of view. However, these studies mainly focu... Read full abstract on PubMed →
Maillard reaction (MR) plays a pivotal role in the food flavor industry, including a cascade of reactions starting with the reaction between amino compounds and reducing sugars, an... Read full abstract on PubMed →
Vanilla planifolia is grown as a high-value orchid spice for its odor and savor attributes that increase due to the curing process associated with microbial colonization. This tend... Read full abstract on PubMed →
Existing research on the post-heating processing of fermented milk has primarily focused on single post-heating treatments and the texture, while research on how changes in metabol... Read full abstract on PubMed →
The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were inves... Read full abstract on PubMed →
The Maillard reaction (MR) of tilapia byproduct protein hydrolysates was investigated for the use of byproduct protein as a food ingredient and to mask its fishy odor and bitter fl... Read full abstract on PubMed →
Nonanal, (<i>E</i>)-2-nonenal, (<i>E,E</i>)-2,4-nonadienal, and (<i>E,Z</i>)-2,6-nonadienal were used to study the effect of number and position of the unsaturated bond in aliphati... Read full abstract on PubMed →
Thua nao, a traditional Thai fermented soybean, offers a unique aroma and nutritional value. However, fresh thua nao cannot be stored for long periods due to its high in water acti... Read full abstract on PubMed →
In this study, in order to verify the effects due to the addition of spirulina (<i>Arthrospira platensis</i>) in a food product, a wildflower honey was analyzed in terms of chemica... Read full abstract on PubMed →
<h4>Introduction</h4>This study aimed to investigate the potential role of endophytic bacteria in tobacco leaves during the fermentation process to enhance the quality of tobacco.<... Read full abstract on PubMed →
BACKGROUND The Maillard reaction involves the interaction of various amino acids and reducing sugars, resulting in food browning. It often produces appealing aromas and flavors. Th... Read full abstract on PubMed →
Maize porridge, known as "polenta" in Italy, is a global staple food. This study aims to characterize the quality of four Italian flint maize landraces by investigating physical pr... 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.