Fat · Chinese · Japanese · Korean
High-intensity lipid content drives the core profile, balanced against a faint bitterness score of 1.5. Aromatic complexity is derived from pyrazines and guaiacol, yielding balanced 5.2/10 scores for both roasted and smoky sensory axes. Notably, sesamol and sesamolin compounds establish the chemical foundation for this essential culinary fat.

Photo: ajay_suresh · CC BY 2.0
popcorn · toasted sesame
wood smoke
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