BetaBetaDairy · Turkish · Middle Eastern
The sensory profile of this ingredient is anchored by the presence of butyric and caproic acids, driving strong dairy and fermented notes. With a fat vector of 6.0 and an umami reading of 3.0, the flavor compounds methional and diacetyl create a distinct olfactory signature that complements the moderate salty axis.
butter
soy sauce
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