The Hantzsch reaction looks promising (producing pyridines which are apparently pretty nasty); from looking at which foods contain which compounds, the obvious ones are cinnamon (cinnamaldehyde), apples (malic acid, which links to keto acid, which is linked from β-keto ester... I didn't take organic chemistry), and aged cheese (glutamate, a nitrogen donor).
Apple-cinnamon and apples+cheese are both well-known pairings. The only question is cinnamon cheese, and surprisingly enough there's a review: http://www.thekitchn.com/cheese-review-trader-joes-cinn-1307.... It's apparently pretty good. But, when eating the cheese with the apple, "the cinnamon flavor didn't really enhance the cheese, ironically enough, and so I opted to eat the cheese separately from the fruit." I guess that means this question is solved...?
The Hantzsch reaction looks promising (producing pyridines which are apparently pretty nasty); from looking at which foods contain which compounds, the obvious ones are cinnamon (cinnamaldehyde), apples (malic acid, which links to keto acid, which is linked from β-keto ester... I didn't take organic chemistry), and aged cheese (glutamate, a nitrogen donor).
Apple-cinnamon and apples+cheese are both well-known pairings. The only question is cinnamon cheese, and surprisingly enough there's a review: http://www.thekitchn.com/cheese-review-trader-joes-cinn-1307.... It's apparently pretty good. But, when eating the cheese with the apple, "the cinnamon flavor didn't really enhance the cheese, ironically enough, and so I opted to eat the cheese separately from the fruit." I guess that means this question is solved...?