Feta Cheese

Dairy · Greek · Mediterranean · Middle Eastern

Driven by a dominant salinity value of 5.0 and significant lactic and butyric acid concentrations, the profile exhibits a high-intensity fermented yogurt aroma. The taste vector prioritizes a sour-salty axis, while maintaining a modest umami presence of 2.5. Caproic acid serves as a foundational volatile, defining its characteristic pungent dairy signature.