Semolina Flour

Grain · Italian · Mediterranean · Middle Eastern

Profiling as a high-gluten grain, semolina relies on nutty-pyrazines to define its sensory baseline. Quantitative analysis shows a low-intensity taste vector across all major axes, emphasizing a balanced profile. The aromatic fingerprint registers a moderate 5.2 intensity for both earthy and roasted families, specifically highlighting a distinct popcorn note.