Ketchup

Condiment · American · Global

Molecular mapping reveals a high sweet-axis score of 6.5, driven by fructose and glucose concentrations. The aroma architecture is anchored by a significant clove-derived eugenol presence, balancing the fermented vinegar notes. Glutamate-sodium compounds provide a baseline umami input, while the acetic acid ensures a stable, sour-leaning flavor equilibrium.