Shrimp

Protein · Global · Asian · American

The sensory architecture of this crustacean centers on a high umami vector of 3.5, supported by the specific molecular interaction of glutamate and glycine. Trimethylamine influences the aromatic profile, which registers strongly in the fermented miso family at 7.4, contrasting with a moderate marine-scented sea-air output of 5.2 per established culinary scale.