Guacamole

Fat · Mexican · Tex Mex

Dominant oleic acid structures the mouthfeel, yielding a fat-forward profile that registers at 5.5 on the taste vector. The sensory architecture displays a perfect equilibrium, with citrus, floral, herbal, and spice aroma families each maintaining a 5.2 intensity rating, supported by thiosulfinates that contribute the signature horseradish-like pungency.