Peer-Reviewed Research Database

The science behind the engine

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.

From the CompKitchen team

Original research

Featured Preprint · Zenodo · CC BY 4.0

Unsupervised Recovery of Food Taxonomy from Volatile Compound Profiles: A UMAP Analysis of 450 Ingredients

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

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More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.

44,648

Papers indexed

959

Ingredients cited ⓘ

5,240

Compounds indexed

627,022

Paper–ingredient links

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626 results for "maillard reaction" · Clear filters

2026 aeda

Targeting fermentation via quality indicators mapping during the overall processing of Xanthoceras sorbifolium Bunge black tea: Investigation of stable metabolic pathways and key substances.

This study demonstrates flavor compound variation and the stable pattern of Xanthoceras sorbifolium Bunge Black Tea (XSBT) at different processes through multi-omics techniques. Th... Read full abstract on PubMed →

PMID: 41655486 DOI: 10.1016/j.foodchem.2026.148297

2026 sensory panel

Mechanistic insights into off-flavor masking of textured soy protein using a Maillard reaction system with D-xylose and sulfur-containing amino acids.

Off-flavors originating from soybean protein are a major factor limiting the sensory quality of high-moisture extruded plant-based meat products. In this study, a Maillard reaction... Read full abstract on PubMed →

PMID: 41956640 DOI: 10.1016/j.foodres.2026.119042

2026 Journal of the science of food and agriculture aeda

Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS-SPME-GC-MS and molecular simulation approach.

BACKGROUND: Moderate oxidation of chicken fat plays a vital role in enhancing meat aroma, yet the specific contributions of oxidation products to olfactory perception remain unclea... Read full abstract on PubMed →

PMID: 41964337 DOI: 10.1002/jsfa.70634

2026 gc ms

Characterization of key aromas in different breeds of pork based on molecular sensory science and computational chemistry.

Thermal processing profoundly reshapes food aroma, yet the characterization of key aromas in different breeds of pork is still limited. In this study, five pork breeds, including B... Read full abstract on PubMed →

PMID: 41962493 DOI: 10.1016/j.foodchem.2026.149131

2026 aroma analysis

Effects of Lactiplantibacillus plantarum and Staphylococcus simulans fermentation on Maillard reaction and flavor characteristics in a myofibrillar protein-glucose reaction system.

The Maillard reaction is one of the key pathways for flavor formation during the thermal processing of fermented sausages. This study used a myofibrillar protein-glucose model syst... Read full abstract on PubMed →

PMID: 41610767 DOI: 10.1016/j.foodchem.2026.148118

2026 Food chemistry aroma analysis

Cross-modal saltiness perception in MRPs derived from hydrolyzed Coprinus comatus protein: linking sulfur-containing volatiles to saltiness-enhancing capacities.

Thermally processed edible mushroom protein hydrolysates exhibit saltiness-enhancing properties. Previous studies have primarily attributed this effect to either an increased conte... Read full abstract on PubMed →

PMID: 41297408 DOI: 10.1016/j.foodchem.2025.147131

2026 aeda

Enhancing the aroma of beef tallow by combining enzymatic hydrolysis with Maillard reaction utilizing various reducing sugars.

Fragrant vegetable oils and animal fats with flavor characteristics have attracted considerable attention in China. In this study, to produce fragrant beef tallow with low oxidatio... Read full abstract on PubMed →

PMID: 41360523 DOI: 10.1016/j.foodres.2025.117897

2026 other

5-Hydroxymethyl Furfural (HMF) Evaluation in Molasses Produced through Different Traditional Methods Using HPLC

Molasses is a widely consumed traditional food product obtained from various fruits and valued for its nutritional and sensory properties. Thermal processing during molasses produc... Read full abstract on PubMed →

PMID: doi:10.18596/jotcsa.1799306 DOI: 10.18596/jotcsa.1799306

2026 other

The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer.

Melanoidins are complex Maillard reaction products synthesized during dark beer production. In this study, the molecular weight of melanoidins from dark beer was about 4.8 kDa. Car... Read full abstract on PubMed →

PMID: 41551796 DOI: 10.1016/j.fochx.2025.103455 Full text on PMC

2026 Food science and biotechnology aroma analysis

Unraveling phytochemistry and biofunctionality of black garlic: a systematic review.

Black garlic is a processed product prepared by ageing raw garlic bulbs under high-temperature and high-humidity conditions for several days or weeks. Black garlic has a better sen... Read full abstract on PubMed →

PMID: 41695811 DOI: 10.1007/s10068-025-01951-7 Full text on PMC

2026 Yeast (Chichester, England) other

Uptake Mechanisms and Physiological Effects of Furanic Compounds From the Maillard Reaction in Budding Yeast.

Maillard reaction products (MRPs) are formed during the thermal processing of foods and exhibit important sensory attributes. Furanic compounds are a subset of MRPs commonly found... Read full abstract on PubMed →

PMID: 41830411 DOI: 10.1002/yea.70013 Full text on PMC

2026 other

Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes.

This study elucidates the thermodynamic-driven flavor transformation mechanisms in non-centrifugal sugar processed via Traditional Pan (TP) and Vacuum Evaporation (VE) systems. Dyn... Read full abstract on PubMed →

PMID: 41655492 DOI: 10.1016/j.foodchem.2026.148250

2026 other

The role of factors influencing the formation of taste and aroma of meat products (review, part 1)

The first part of the scientific review is devoted to the analysis of molecular mechanisms and key chemical compounds that determine the formation of flavor and aroma characteristi... Read full abstract on PubMed →

PMID: doi:10.32634/0869-8155-2026-403-02-135-148 DOI: 10.32634/0869-8155-2026-403-02-135-148

2026 other

Phenylpropanoid volatile synthesis during sequential roasting of Lu'an Guapian green tea: Differential activities of gallocatechin isomers in aromatic amino acid pyrolysis and Maillard reactions.

Sequential roasting is a unique technology for processing of Lu'an Guapian green tea. The chemical base and the mechanisms underpinning roasting-induced flavor and aroma changes ar... Read full abstract on PubMed →

PMID: 41630877 DOI: 10.1016/j.fochx.2026.103582 Full text on PMC

2026 aeda

Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics.

Green tea occupies a prominent position in the Chinese tea market. Although drying the tea constitutes a critical processing step, its mechanistic impact on aroma quality remains u... Read full abstract on PubMed →

PMID: 41625289 DOI: 10.1016/j.crfs.2025.101295 Full text on PMC

2026 Food chemistry other

Synergistic flavor enhancement and polycyclic aromatic hydrocarbons inhibition in roasted fish by Perilla-clam/yeast composite extracts: Regulation of Maillard reaction and lipid oxidation pathways.

Flavor and safety are paramount for the quality of roasted fish. This study investigated the effects of perilla extract (ZS) and its composites with clam (GE) or yeast (YE) extract... Read full abstract on PubMed →

PMID: 41865509 DOI: 10.1016/j.foodchem.2026.148950

2026 sensory panel

Volatile metabolomics reveals the regulation mechanisms of aroma formation in <i>Scutellaria baicalensis</i> Georgi herbal under different roasting methods.

Roasting is a critical process that influences the aroma of traditional teas. In this study, the effects of microwave roasting (MR), electric conduction roasting (ER), charcoal con... Read full abstract on PubMed →

PMID: 41782842 DOI: 10.1016/j.fochx.2026.103668 Full text on PMC

2026 sensory panel

Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS.

Hawthorn is valued for its pleasant flavor and health benefits. Heat treatment is commonly used to enhance its nutritional quality, but it significantly alters the aroma and taste... Read full abstract on PubMed →

PMID: 41539192 DOI: 10.1016/j.foodchem.2026.147871

2026 aroma analysis

Effect of spirulina-derived Maillard reaction products on quality and volatile profiles of plant-based patties.

Spirulina (<i>Arthrospira platensis</i>) has a high protein content. In this study, protein was extracted from Spirulina powder, after which Maillard reaction products (MRPs) were... Read full abstract on PubMed →

PMID: 41766986 DOI: 10.1007/s10068-025-02082-9

2026 gc ms

Research on maillard derived aroma and precursors in different types of pork based on metabolomics.

Chinese indigenous pork is popular with consumers for its unique aroma, but the formation mechanism of this aroma during high-temperature processing remains unclear. This study eva... Read full abstract on PubMed →

PMID: 41672008 DOI: 10.1016/j.foodchem.2026.148326

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.