Crawfish

Protein · Cajun/Creole · American · French

Flavor expression is driven by a high glutamate and glycine concentration, peaking with an umami vector value of 3.0. Trimethylamine-oxide contributes to the marine aroma, while the fermented miso family dominates the profile at 7.4. Astaxanthin remains the key structural compound, grounding the protein within its respective sensory taxonomy.